Lunch at Dockside Restaurant reflects the bounty of Granville Island as our chef’s creations are made with sustainably harvested seafood. The menu contains dishes to please every appetite from fresh, crisp salads and forno oven pizza to heartier choices and sharing plates.
SNACKS & SHARES
ROSEMARY & FLAKED SEA SALT FOCACCIA | 9
GARLIC SCAPES & CHIVE BUTTER
SMOKED & MARINATED OLIVES | 9
SMOKED CASTELVETRANOS OLIVES, CITRUS-MARINATED OLIVE MEDLEY, HERBS
TALLEGIO ON ENDIVE | 13.5
TOASTED WALNUTS, AGED BALSAMIC
PANISSE | 12
CRISPY CHICKPEA FRIES, ESPELETTE AIOLI
ARANCINI | 13
CARNAROLI RICE, SCAMORZA, POMODORO, PECORINO
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 REDUCTION, ALMOND-RAISIN AGRODOLCE
ROASTED FENNEL & TOMATO SOUP | 12
GRATED PADANO, AGED BALSAMIC, CROSTINI
WAGYU BEEF CARPACCIO | 24
CARAMELIZED ONION AIOLI, ARUGULA, PIAVE VECCHIO
FRUITS DE MER PLATTER
OYSETERS, DUNGENESS CRAB, SHRIMP, ALBACORE TUNA, SALMON RILLETTES | 115
SALADS & FLATBREADS
LITTLE GEMS CAESAR SALAD | 16
GARLIC BREAD CRUMBS, GRANA PADANO CHEESE
ADD: GRILLED FLAR IRON STEAM | 15 – SHRIMP | 10 – CRISPY CHICKEN STRIPS | 12 – AVOCADO | 5
BOSTON LETTUCE & SPRING PEA SALAD | 16
PANCETTA, SNAP PEAS, ENGLISH PEAS, RADISH, DILL, BUTTERMILK DRESSING
FENNEL & ARUGULA SALAD | 16
CELERY, PINE NUTS, CITRUS & JALAPEÑO HONEY VINAIGRETTE, GRANA PADANO
SPINACH & ARTICHOKE FLATBREAD | 18
RICOTTA, PECORINO, GARLIC CHIPS
HAWAIIAN FLATBREAD | 19
PROSCIUTTO COTTO, SPICED PINEAPPLE
SOUVLAKI FLATBREAD | 19
MARINATED CHICKEN, GOAT FETA, RED ONIONS, TZATZIKI
SAVOYARDE FLATBREAD | 20
BACON, CARAMELIZED ONIONS, POTATO, FONTINA, CREAMY PARMESAN BASE
HANDHELDS
CAPRESE GRILLED CHEESE & TOMATO SOUP | 24
MOZZARELLA, FONTINA, ROMA TOMATO, BASIL, ARTISANAL SOURDOUGH
BURGER (or BEYOND) | 24
GRILLED 7oz ALL NATURAL BEEF PATTY, ICEBERG LETTUCE, ROMA TOMATO, RED ONION, SPECIAL SAUCE, POTATO BUN
ADD: CHEDDAR | 4 – MOZZARELLA | 4 – BACON | 4 – MUSHROOMS | 4
ALBACORE TUNA MELT | 21
HOUSE-MADE CONFIT TUNA, PICKLED SHALLOTS, CHEDDAR, WHITE SUN BUN
CROQUE MONSIEUR | 23
SLOW-COOKED HAM, GRUYÉRE, MORNAY SAUCE, DIJON, ARTISANAL SOURDOUGH
PESTO CHICKEN SALAT BLT | 23
BACON, ICEBERG LETTUCE, TOMATO, PESTO AIOLI, CIABATTA
MAINS
SKILLET-BAKED MAC N’ CHEESE | 24
TROTTOLE, MORNAY SAUCE, GRUYÉRE, MOZZARELLA, HERB BREAD CRUMBS
ADD: SHRIMP | 9 – BACON | 4 – MUSHROOMS | 4
SPAGHETTI ALLE VONGOLE | 32
HOUSE-MADE SPAGETTI, FRESH CLAMS, CLAM NECTAR, WHITE WINE, BUTTER, HERBS
SALAD NIÇOISE | 34
RARE-SEARED & CONFIT ALBACORE TUNA, POTATO, GREEN BEANS, NIÇOISE OLIVES, SIX MINUTE EGG, GRAINY MUSTARD VINAIGRETTE
CONFIT YARROW MEADOWS DUCK LEG | 36
POTATO RÖSTI, BACON, FRISÉE, HORSERADISH AIOLI
STEAK TAGLIATA | 34
GRILLED BALSAMIC & ROSEMARY MARINATED FLAT IRON STEAK, ARUGULA, GEM TOMATO, AGED BALSAMIC, GRANA PADANO
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
