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.

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Items are subject to change.

LUNCH WEDNESDAY – FRIDAY 11AM TO 2:30PM

Salads

Caprese: fior di latte, heirloom tomato, basil, aged balsamic 18
Tuscan Kale Caesar: herbed bread crumbs, pecorino, lemon 15
+garlic prawns 9       +house-smoked salmon 6       +bacon 4       +avocado 3      +grilled flat iron steak 12
Niçoise: rare-seared & confit tuna, gem tomato, niçoise olives, green beans, egg, mustard vinaigrette 20
House-Smoked Salmon: gem lettuce, avocado, cucumber, capers, buttermilk-chive dressing 22
Confit Duck Leg: frisée, fennel, radicchio, orange, apple, candied walnuts 24

Vegetables

Olives: marinated & smoked, citrus, herbs 10
Cauliflower: grape gastrique, crispy capers, pine nuts 13
Beets: pickled & smoked, chevre, chives, pistachio 14
Hummus: green garbanzo beans, sumac, forno-baked za’atar flatbread 16
 

Smalls & Shares

Skillet Cheese Rolls: confit garlic butter, boursin, fontina, pesto aioli 16
Burrata: Okanagan peaches, basil, crispy prosciutto, charred jalapeno-honey vinaigrette 18
Grilled Humboldt Squid: chickpeas, cucumber, salsa verde, smoked paprika vinaigrette 16
Crispy Pork Belly: madeira-brown sugar glazed, agrodolce, fennel pollen 18
Wagyu Beef Carpaccio: truffle aioli, pickled mustard seeds, shaved padano, crostini 21
Bone Marrow: onion jam, herbed bread crumb, grilled baguette 18

 Flat Breads

Bianco: confit garlic, gem tomato, olive oil, artichokes, basil, ricotta, fior di latte 16
Hawaiian: capicola, bacon, pineapple, chili-infused honey 18
Savoyarde: shaved wagyu beef, crème fraiche, caramelized onion, potato, raclette 19

Between Bread

Caprese Grilled Cheese: mozzarella, fontina, basil, roma tomato, sourdough, tomato soup 21
Shrimp Salad Toast: celery, dill, trout roe, multigrain 26
Tuna Melt: confit albacore tuna, cheddar, mozzarella, green onion, pickled shallot 19
Flat Iron Steak: dijonnaise, arugula, sautéed onions, hoagie 24
Beyond Burger:  iceberg, tomato, onion, special sauce, sesame brioche 20
Burger: certified angus beef, iceberg, tomato, onion, special sauce, sesame brioche 20
+cheddar 2 ½       +mozzarella 2 ½       +caramelized onions 2 ½       +mushrooms 2 ½       +bacon $2 ½

Large

Skillet Mac & Cheese: orecchiette, mornay sauce, gruyere, mozzarella, herbed bread crumbs 20
+mushrooms 6       +bacon 4       +baby shrimp 6       +garlic prawns 9
Moules Frites: white wine, herbs, confit garlic aioli 26
Vongole: linguini, manila clams, white wine, garlic, herbs, pangratatto 28
Amatriciana: strozzapretti, guanciale, pancetta, chilies, san-marzano tomatoes, basil, pecorino 26
Halibut: fingerling potato, cornichons, capers, dill, confit garlic aioli, tapioca chip 36
Pork Milanese: crispy breaded pork chop, arugula, roasted fennel, tomato, grated padano 34

Modification requests outside of allergies are done upon approval of the Chef

Dinner
Lunch
Brunch
Happy Hour