starters

SEASONAL ICED FRUIT 1 3 chilled bar kaffir lime leaves, toasted coconut

CAESAR SALAD 14 SELECTION “MP” romaine & shaved brussels sprouts, pecorino cheese, crispy sumac-spiced chickpeas beluga | northern divine | chef’s private selection SEASONAL 3.5 BELGIAN & RED ENDIVE SALAD 15 gala apples, medjool dates, marcona almonds, WEST COAST EAST COAST okanagan happy day’s goat cheese, kusshi, kumamoto pink moon, beausoleil, sherry-tarragon dressing fanny bay, royal miyagi raspberry point

BURRATA & PROSCIUTTO DI PARMA 19 STEAMED MANILA CLAMS 12 compressed cantaloupe, 10 year old balsamic HALF POUND

UNI TACO 17 PEEL&EAT SIDE-STRIPE 17 local , crispy nori, guacamole, HALF POUND cucumber, yuzu kosho DUNGENESS CRAB 28 JUMBO COCKTAIL 22 HALF CRAB tiger , atomic , wasabi NOVA SCOTIA 33 SHRIMP TEMPURA 17 HALF LOBSTER spicy creamy ponzu sauce SEAFOOD SELECTION FOR TWO 98 DUNGENESS CRAB CAKE 22 pink bay ceviche, oysters, steamed clams, sea bean & fennel salad, vadouvan-spiced curry aióli peel & eat shrimp, dungeness crab, king crab, lobster

STEAK TARTARE 17 SEAFOOD SELECTION FOR FOUR 196 grainy mustard, capers, horseradish, quick-cured pink bay scallop ceviche, oysters, steamed clams, egg yolk, house chips peel & eat shrimp, dungeness crab, king crab, lobster ABURI/TORCHED (6PCS) NIGIRI (1PC) SASHIMI (3PCS) KARASHI-SU-MISO SALMON 16 ALBACORE 15 SHRIMP 4 SHRIMP 9 rice vinegar, japanese mustard brown butter, scallion SESAME TUNA 17 SHRIMP 17 HOKKAIDO SCALLOP 5 HOKKAIDO SCALLOP 11 sesame oil, black sesame basil oil, salsa verde HAMACHI 5 HAMACHI 12 UNAGI 19 bbq freshwater eel, sweet chili SEA BREAM 5 SEA URCHIN 15

SEA URCHIN 6 BLUEFIN TUNA 13 MAKI/ROLLS (8PCS) KAPPA (vg) 8 DYNAMITE 14 BLUEFIN TUNA 6 ALBACORE TUNA 10 nori, cucumber, wasabi tempura tiger shrimp, avocado, chive, mango sauce, nanami togarashi ALBACORE TUNA 4 CHU TORO TUNA 17 SHIITAKE MUSHROOM (vg) 12 kinoko sauce, crispy onion, SPICY SALMON 15 CHU TORO TUNA 7 SEA BREAM 11 toasted black sesame seeds endive, scallion, sesame- sriracha sauce SALMON 4 SALMON 11 AVOCADO CRUNCH 12 avocado, cucumber, mango, SPICY TUNA 15 MACKEREL 4 shiso aióli, puffed rice ahi tuna, scallion, cucumber CALIFORNIA 15 EEL 6 blue crab, sesame seeds, avocado, cucumber, tobiko, yuzu dim sum

STEAMED VEGETABLE DUMPLING 10 NORTHERN DIVINE CAVIAR SHU MAI 13

SHRIMP DUMPLING 12 STEAMED CHICKEN & GINGER BUN 10

XO CRYSTAL LOBSTER DUMPLING 13 CRISPY SHRIMP SPRING ROLL 10

SIGNATURE CRISP CHICKEN & MUSHROOM 12

eggs & such toasts

EGG WHITE FRITTATA 18 FRENCH TOAST 17 fingerling potatoes, confit tomatoes, mushrooms, brioche, nutella whipped cream, hazelnut brittle goat cheese, arugula AVOCADO & SMOKED SALMON 19 LOBSTER FRITTATA 26 solly’s bagel, pickled red onions, crushed eggs, roasted zucchini & squash, salsa verde sunflower shoots

VICTOR EGG BENEDICT 19 BELT 21 mac & cheese waffle, thick bacon, thick cut bacon, soft scrambled eggs, taleggio cheese, gruyère cheese fondue tomatoes, arugula

OSCAR EGG BENEDICT 26 crab cakes, poached eggs, broccolini, FOIE GRAS FRENCH TOAST 24 bearnaise sauce seared quebec foie gras, foie gras mousse, cherry gastrique BUTTERMILK PANCAKES 17 strawberry, lemon curd & ricotta

LIEGE WAFFLE 17 steaks berries, whiskey caramel sauce

CHICKEN & WAFFLE 21 WAGYU BREAKFAST BURGER 24 crisp crusted chicken, mac & cheese waffle, fried egg, thick bacon, tomato jam, triple cooked fries cheesy sauce VICTOR STEAK & EGGS 28 filet mignon medallions, fried eggs, onion rings

sides TOMAHAWK FOR THE TABLE 169 crushed fingerling potatoes, brussels sprouts, trio of sauces PORK SAUSAGE 6 ROASTED MUSHROOMS 10

TRIPLE COOKED FRIES 10 MAC & CHEESE WAFFLE 11 JAPANESE WAGYU STRIPLOIN 21 PER OZ 6oz, 8oz, or choose your weight (minimum 6oz)

QUEBEC FOIE GRAS 22 THICK CUT BACON 8 1/2 NOVA SCOTIA LOBSTER 33

1/2LB ALASKAN KING CRAB 38 ADD

(vg) = vegan A SUSTAINABLE CHOICE *consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.