DOCKSIDE RESTAURANT

LUNCH MENU

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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

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