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 | 8
CALABRIAN CHILI BUTTER
HOUSE-SMOKED & MARINATED OLIVES | 9
SMOKED CASTELVETRANOS, MARINATED OLIVE MEDLEY, CITRUS, HERBS
FRIED HUMBOLDT SQUID | 16
FINGERLING POTATO, SHISHITO PEPPERS, TZATZIKI
OYSTERS ON THE HALF SHELL | 16
VERDITA GRANITA
CROQUETTES | 15
CHARRED BROCCOLI, SMOKED APPLEWOOD CHEDDAR, AIOLI
HOUSE-CURED SMOKED SALMON RILLETTES | 16
DILL, ROE, POTATO CHIPS
PORK BELLY | 16
MADEIRA-BROWN SUGAR GLAZE, FENNEL POLLEN
WAGYU BEEF CARPACCIO | 24
SMOKED MALDON SALT, CRISPY ONIONS, FRISÉE, CROSTINI
HUMMUS & MERGUEZ | 18
SPICED LAMB SAUSAGE, FORNO-BAKED ZA’ATAR FLATBREAD, PINE NUTS, SUMAC
SKILLET BAKED CHEESE ROLLS | 18
PESTO, TOMATO, FONTINA, MOZZARELLA, PARMESAN DIP
SALADS & FLATBREADS
CAESAR SALAD | 16
GARLIC BREAD CRUMBS, GRANA PADANO CHEESE
BURRATA & CIABATTA | 28
ARUGULA, AGED BALSAMIC, AGRESTO SAUCE
CONFIT DUCK LEG SALAD | 30
POTATO RÖSTI, FRISÉE, BACON, HORSERADISH AIOLI
TUNA NIÇOISE | 36
RADISH, FENNEL, POTATO, MIZUNA,
6 MINUTE EGG, MUSTARD VINAIGRETTE
ARTICHOKE FLATBREAD | 20
SPINACH, RICOTTA, PECORINO, GARLIC CHIPS
HAWAIIAN FLATBREAD | 20
PROSCIUTTO COTTO, SPICED PINEAPPLE
SOUVLAKI FLATBREAD | 20
MARINATED CHICKEN, GOAT FETA, RED ONIONS, TZATZIKI
HANDHELDS
CAPRESE GRILLED CHEESE & TOMATO SOUP | 22
MOZZARELLA, FONTINA, ROMA TOMATO, BASIL, SOURDOUGH
BURGER (or BEYOND) | 21
7oz PATTY, ICEBERG LETTUCE, ROMA TOMATO, RED ONION, SPECIAL SAUCE, POTATO BUN
ADD: CHEDDAR | 3 – MOZZARELLA | 3 – BACON | 5 – MUSHROOMS | 4 – CARAMELIZED ONIONS | 3
TUNA MELT | 21
CONFIT TUNA SALAD, PICKLED SHALLOTS, CHEDDAR
PESTO CHICKEN SALAD BLT | 22
PESTO-AIOLI DRESSED CHICKEN SALAD, BACON, LETTUCE, TOMATO
OYSTERS, 1/2 DUNGENESS CRAB, PRAWNS, ALBACORE TUNA, SALMON RILLETTES
OYSTERS, DUNGENESS CRAB, PRAWNS, ALBACORE TUNA, MUSSELS, CLAMS, SALMON RILLETTES
MAINS
BAKED MAC N’ CHEESE | 24
TROTTOLE, MORNAY SAUCE, GRUYÉRE, MOZZARELLA, HERB BREAD CRUMBS
ADD: SHRIMP | 9 – BACON | 4 – MUSHROOMS | 4
BEEF BOLOGNESE | 28
HAND-CUT PAPPARDELLE, GRANA PADANO
SALT SPRING ISLAND MUSSELS | 30
‘NDUJA SAUSAGE, TOMATO BRODO, GRILLED CIABATTA
STEELHEAD SALMON | 38
POTATO RÖSTI, CRÉME FRAÎCHE, WATERCRESS, ARTICHOKES, CAPERS, WARM SHALLOT VINAIGRETTE
STEAK FRITES | 34
GRILLED 6oz FLAT IRON, PEPPERCORN SAUCE, CAESAR SALAD
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
