Just in time for spring, Executive Chef Weimar Gomez and the YEW culinary team will be launching a complete revamp of our lunch and dinner menus. Local and seasonal ingredients will be the star of the show as spring fruit, vegetables and fresh catches make their annual debut. New menus will be available during the first week of April and will continue to feature weekly specials.
Guests will enjoy fresh local Halibut, Sablefish, Dungeness Crab, BC Spot Prawns and Wild Salmon teamed up with seasonal veggies, fruits and seasonings. From colourful and bright salads to hearty comfort dishes we can’t wait to share these new dishes with you.