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

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