VFC Lunch Menu

Welcome to our amazing Lunch Menu menu, prepared fresh for you every day at VFC! Please scroll down for menu options or jump to one of our other menus via the buttons below.

ow = Ocean Wise. Recommended by the Vancouver Aquarium as ocean-friendly.
gf = Gluten Free n = nuts present p = pork present


Fresh Oysters (ow/gf)

Market Price

our daily selection of West Coast & East Coast,
order by the 1/2 dozen

Prawn Cocktail


poached prawns, house-made cocktail sauce, lemon

Octopus Karaage (ow/gf)


marinated & lightly fried, umami mayo, Togarashi, chives

Crab & Corn Fritters (ow)


local Dungeness crab, corn, remoulade

Tuna Tartare(ow)


sashimi-grade tuna, hen yolk, cucumber, celery, crispy shallots, sweet drop peppers



Salt Spring Island mussels, pork chorizo, creamed leeks,
garlic toast

Garlic Loaf


artisan loaf, house garlic butter, herbs

Soup & Salads

West Coast Seafood Chowder (gf/ow/p)


fresh seafood & clams, bacon, thyme cream
… upgrade to a bowl +$5.00

Tomato Bisque (gf)


oven-roasted tomatoes, creme fraîche, crispy basil

Broccoli Caesar (p)


chilled romaine hearts, bacon, crispy croutons, parmesan

Vegetable Medley (gf)


local & seasonal vegetables, miso orange vinaigrette

VFC Signatures

VFC Fish ’n’ Chips (ow)

Granville Island Honey Lager-battered, cabbage & carrot slaw, mustard vinaigrette, tartar sauce
Halibut 1 pc – $18.99 2 pc – $27.99
Ling cod 1 pc – $17.99 2 pc – $25.99



Two Rivers AAA beef, aged cheddar, lettuce, tomato, charred onions, garlic aioli, dill pickle, brioche bun, fries
… upgrade with bacon +2.99

Lobster & Bacon Grilled Cheese (ow/p)


Nova Scotia lobster, bacon, Gruyère cheese, tomato bisque

Smoked Arctic Char Poke (ow)


house-smoked Arctic char,
Dungeness crab & Oregon pink shrimp salad,
steamed sushi rice, edamame, avocado, crispy shallots, wasabi mayo, Tamari soy sauce

Bouillabaisse (ow)


tomato & saffron broth, poached ling cod, fresh local seafood, shellfish, fennel, blistered cherry tomatoes

Lobster Mac & Cheese(p)


Nova Scotia Lobster, house-made bacon, three cheese mornay, toasted breadcrumb gratinee

Prawn Pappardelle (ow)


fresh house-made pasta, sautéed prawns, roasted red pepper arrabbiata sauce, samphire, fresh herbs


Chilled Platter (ow)


Dungeness crab legs, King crab leg,
poached prawns, marinated mussels,
cocktail sauce, seaweed salad, lemon

Seafood Platter (ow/gf)


King crab legs, wild salmon, grilled prawns, scallops, drawn butter, lemon
… upgrade with 1.5 lb live lobster +Market Price

Surf & Turf Platter (ow/gf)


Two Rivers AAA tomahawk steak, King Crab Legs, 1.5 lb live lobster, wild salmon, grilled prawns, scallops, drawn butter, lemon
… substitute AAA 10 oz Striploin $169.99

Add to your platter:
prawns +$13.99
scallops +$18.99
Dungeness crab +Market Price
king crab +Market Price
1.5 lb live lobster +Market Price

Land & Sea

Wild Salmon (ow/gf)


North Coast, Haida Gwaii – seared, beurre blanc

Arctic Char (ow/gf)


Yukon Territory – seared, beurre blanc

Sturgeon (ow/gf)


Sunshine Coast – grilled, parsley, lemon gremolata

Scallops (ow/gf)


Hokkaido – seared, vadouvan butter

Lobster (gf)

Market Price

Nova Scotia– poached, drawn butter

King Crab (ow/gf)

Market Price

Alaska poached, drawn butter

Tomahawk Steak (gf)


Alaska poached, drawn butter

Striploin Steak (gf)


Alaska poached, drawn butter




roasted garlic aioli
… add truffle & parmesan cheese +1.99

Crispy nugget potatoes(gf)


baby potatoes, chives

Broccolini (gf)


garlic butter, white wine, lemon, herbs

Beets (gf)


local beets, slivered almonds, artisan olive oil

Grits (gf)


aged white cheddar, Oregon pink shrimp



pan-fried, herbs

Guests with food allergies, please advise your server.

We cater to various dietary restrictions and offer vegetarian and vegan options as well. Please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.

*Menu prices and offerings subject to change without notice.

Gratuity of 18% added to parties of 8 or more

The consumption of RAW oysters poses an increased risk of food-borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination – Medical Health Officer

or call +1 604 559 FISH (3474)