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

SALAD
Spring greens: artisanal seasonal greens, goat cheese, currants, champagne vinaigrette 16
Nero Caesar: bread crumbs, pecorino, lemon 18
House-smoked salmon: gem lettuce, avocado, cucumber, capers, buttermilk-chive dressing 20
Niçoise: rare-seared & confit tuna, gem tomato, niçoise olive, green bean, egg, mustard vinaigrette 20
Steak: 6oz flat iron, frisee, wild mushroom, crispy leek, blue cheese, garlic sherry vinaigrette 31

VEGETABLES
Cauliflower: grape gastrique, crispy capers, pine nuts 16
Hummus: green garbanzo beans, sumac, forno-baked za’atar flatbread 14
Beets: pickled & smoked, chevre, pistachio 14
Olives: marinated & smoked, charred orange, rosemary 14

SMALLS & SHARES
Pork belly bites: madeira-brown sugar glaze, agrodolce, fennel pollen 18
Carpaccio: wagyu beef, truffle aioli, padano, crostini 21
Bone marrow: onion jam, herb bread crumb, baguette 22
Grilled humboldt squid: chickpeas, cucumber, salsa verde, smoked paprika vinaigrette 16
Skillet cheese rolls, confit garlic butter, boursin, fontina, pesto aioli 12

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: wagyu beef, crème fraiche, caramelized onion, potato, raclette 19

BETWEEN BREAD
Caprese grilled cheese: fior di latte, fontina, basil, roma tomato, sourdough, tomato soup 21
Shrimp salad toast: celery, dill, roe, multigrain 26
Confit duck: brie, apple, arugula, caramelized onion aioli, brioche 25
Pork belly BLT: house-cured pork belly, iceberg, roma tomato, pesto aioli 21
Burger: certified angus patty, (Plant-based option available) iceberg, tomato, onion, special sauce, sesame seed bun 20
+ cheddar 2 ½, + mozzarella 2 ½, + caramelized onions 2 ½ + mushrooms 2 ½ + bacon $2 ½

LARGE
Pork milanese: breaded pork chop, arugula, roasted fennel, tomato, padano 34
Moules frites: white wine, herbs, garlic aioli 26
Halibut: fingerling potato, cornichons, capers, dill, confit garlic aioli, tapioca chip 36
Vongole: manila clams, linguini, white wine, garlic, herbs, anchovy crumb 28
Amatriciana: strozzapretti, guanciale, pancetta, chilies, san marzano tomato sauce, basil, pecorino 27
Skillet-baked mac & cheese 19 + mushrooms 6 + bacon 4 + shrimp 9

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

Dinner
Lunch
Brunch
Happy Hour