Book Room

Lunch Menu

Small Plates
Soup De Jour
Chef's daily seasonally inspired soup

Pan- Fried Shanghai Jiaozi
House Made Pork Dumplings, Soy Sesame Cilantro Sauce

Basket of Beer Battered Fries GF
Parmesan crusted, served with Truffle Aioli

Roasted Beet Salad GF
Spinach, Beets, Cranberry Cinnamon Crumbled Goat Cheese, Maple Onions, Orange Segments,
Toasted Pumpkin Seeds, and Maple Balsamic Dressing

Seafood Cakes
Salmon, Cod, Prawns, Scallops, Roasted Red Pepper, Fresh Herbs, with a Crispy Panko Crust and Tartar Sauce

Steak Bites GF/DF
Sirloin Steak, Button Mushroom, Spinach, Coarse Salt, Cracked Black Pepper, and Chipotle Aioli

Bang Bang Prawns
Thick Crust Coconut-Breaded Prawns, Tossed in Sweet & Spicy Kewpie Mayo

Szechuan Lettuce Wraps GF
Tofu or Chicken, Crispy Wontons, Toasted Cashews, Fresh Cilantro, Asian Slaw, Chili Oil, and Spicy Coconut Yogurt

Chicken Caprese Sandwich
Marinated Grilled Chicken Breast, Mozzarella Cheese, Pesto Spread, Balsamic Tomato Marmalade, Spinach, Red Onion, Truffle Aioli on Fresh Baked Focaccia Bread

Salmon-Yaki Burger
Teriyaki Glazed Salmon Filet, Grilled Pineapple, Wontons, Asian Slaw, Sriracha Mayo on a Toasted Brioche Bun

Chicken Caprese Sandwich and Salmon-Yaki Burger served with Side House Salad
Spinach, Cranberry Cinnamon Crumbled Goat Cheese, Maple onions, Orange Segments, Toasted Pumpkin Seeds, and Maple Balsamic Dressing

Fish & Chips
Two Beer-battered Halibut, fried to golden brown, served with French fries, Colesaw, and House Made Tartar Sauce

Ancho Steak Melt
Marinated AAA Sirloin, Chimichurri Aioli, Melted Mozzarella, Sauteed Peppers, Mushrooms, Onions, on a Grilled Baguette

Coconut Vegetable Curry GF
Roasted Seasonal Vegetables, Coconut Curry Sauce, Fancy Rice, and Cilantro Sprig

Rockwater Menus are inspired by West coast cuisine while incorporating local and sustainable products, using freshest available product with innovative classical cooking.

GF-Gluten Free
Please ask our Chef for any dietary requirements

We recommend that you make a reservation in advance. Please call 604-741-6113