Dockside’s dinner menu draws its inspiration from our home on Granville Island and our beautiful city of Vancouver. We source all our ingredients at the peak of their freshness and taste and are proud to offer our guests made-from-scratch delicious options for sharing, snacking, or satisfying big appetites.
BEGINNINGS
ROSEMARY & FLAKED SEA SALT FOCACCIA | 9
GARLIC SCAPES & CHIVE BUTTER
SMOKED & MARINATED OLIVES I 10
SMOKED CASTELVETRANO OLIVES, CITRUS-MARINATED OLIVE MEDLEY, HERBS
PANISSE | 12
CRISPY CHICKPEA FRIES, ESPELETTE AIOLI
ARANCINI | 13.5
CARNAROLI RICE, SCAMORZA, POMODORO, PECORINO, TOMATO
OYSTERS ON THE HALF SHELL | 14
VERJUS & HIBISCUS MIGNONETTE GRANITA
SMOKED SALMON RILLETTES | 16
HOUSE-CURATED & SMOKED SALMON, SHALLOTS, DILL, ROE, POTATO CHIPS
CALABRIAN CHILI CHEESE DIP |16
MANCHEGO, CHIVES, FORNO-BAKED FLATBREAD
STICKY GLAZED PORK BELLY BITES | 18
MADEIRA-BROWNSUGAR REDUCTION, FENNEL POLLEN, ALMOND-RAISIN AGRODOLCE
HOUSE-MADE CAVATELLI | 18
GUANCIALE CREAM, CHANTERELLES, TRUFFLE PECORINO
SEARED HOKKAIDO SCALLOPS | 21
ALMOND PURÉE, BACON, WATERCRESS, APLE, WARM-SHALLOT VINAIGRETTA, BROWN BUTTER
WAGYU BEEF CARPACCIO | 24
CARAMELIZED ONION AIOLI, ARUGULA, PIAVE VECCHIO
FROM THE GARDEN
TALLEGIO ON ENDIVE | 13.5
TOASTED WALNUTS, AGED BALSAMIC
EGGPLANT TIAN | 15
FONTINA, BASIL, GRANA PADANO
LITTLE GEMS CAESAR SALAD | 16
GARLIC BREAD CRUMBS, GRANA PADANO
BOSTON LETTUCE & SPRING PEA SALAD | 16
PANCETTA, SNAP PEAS, ENGLISH PEAS, RADISH, DILL, BUTTERMILK DRESSING
FRUITS DE MER PLATTER
PASTA
SKILLET-BAKED MAC N’ CHEESE | 24
TROTTOLE, MORNAY SAUCE, GRUYÉRE, MOZZARELLA, HERB BREAD CRUMBS
ADD: SHRIMP | 10 – BACON | 5 – MUSHROOMS | 5
SPAGHETTI ALLE VONGOLE | 32
HOUSE-MADE SPAGHETTI, FRESH CLAMS, CLAM NECTAR, WHITE WINE, BUTTER, HERBS
SALSICCIA & RAPINI RIGATONI | 28
PORK AND FENNEL ITALIAN SAUSAGE, RAPINI, POMODORO, RICOTTA SALATA
MAINS
LOBSTER & CHARRED CORN RISOTTO | 36
CARNAROLI RICE, CHARRED CORN, ATLANTIC LOBSTER, LOBSTER BISQUE BUTTER
SALAD NIÇOISE | 34
RARE-SEARED & CONFIT ALBACORE TUNA, POTATO, GREEN BEANS, NIÇOISE OLIVES, SIX MINUTE EGG, GRAINY MUSTARD VINAIGRETTE
PAN-ROASTED STEELHEAD SALMON | 36
POTATO RÖSTI, ASPARAGUS, SAUCE GRIBICHE
SOLE EN PAPILLOTTE | 38
FINGERLING POTATO, GEM TOMATO, HARICOTS, LEMON, BUTTER, WHITE WINE
GUINEA FOWL MARSALA | 39
CHANTRELLE MUSHROOMS, TUSCAN KALE, PICKLED RAMPS, MARSALA JUS
GRILLED FRASER VALLEY PORK CHOP | 41
ITALIAN KIMCHI DRESSING, CABBAGE, TURNIPS, APPLE
NEW YORK STRIPLOIN AU POIVRE | 52
POMMES PONT-NEUF,HARICOTS
THE CONSUMPTION OF RAW OYSTERS POSES AN INCREASED RISK OF FOOD-BORNE ILNESS. A COOKING STEP IS NEEDED TO ELIMINATE POTENTIAL BACTERIAL OR VIRAL CONTAMINATION – MEDICAL HEALTH OFFICER
