Dinner

D    I    N    N    E    R

STARTERS

CURRIED CAULIFLOWER AND COCONUT SOUP 12
Roasted Cauliflower, Cilantro Yoghurt, Chili Oil, Cashews

HART HOUSE CAESAR SALAD 16
Romaine Hearts, Crispy Pork Belly, House Made Dressing, Pickled Mustard Seeds, Grana Padano, Croutons

SPRING SALAD 14
Mixed Greens, Purple Kale, Orange Segments, Shaved Raw Beet, Dried Mission Figs,
Walnuts, Ricotta Salata, Honey Orange Vinaigrette

½ DOZEN BAKED OYSTERS 21
Gem Tomato Jam, Pancetta, Smoked Cheddar, Chives (Raw Oysters AQ)

MUSSELS & CLAMS 21
Spicy Miso Broth, Scallions, Black Sesame Seeds

STEAK TARTARE 17
Bone Marrow And Piave Vecchio Toast, Truffle Aioli, Pickled Mushroom, Purple Ninja Radish

ARCTIC CHAR & DUNGENESS CRAB CROQUETTE  18
Sauce gribiche, lemon, arugula cress


MID COURSES
                                                 
DUNGENESS CRAB TAGLIETELLE  14
(Entrée Size 28)
Mussels, Clams, White Wine Cream,
Garlic Bread Crumbs


BRAISED VEAL CHEEK RIGATONI 14
(Entrée Size 28)
Red Wine Tomato Sauce, Parmigiano Reggiano


RISOTTO OF THE DAY AQ   

MAINS

STEELHEAD TROUT 36
Sunchoke Puree, Seasonal Vegetables, Sunchoke And Trout Belly Croquette, Salsa Verde

SEARED SCALLOPS 38
Red Cabbage Puree, Savoy Cabbage, Pancetta, Chive Spӓtzle, Mustard Seed Beurre Blanc

ROAST CHICKEN LEG BALLOTINE 34
Herb and Brioche Stuffing, Baked Potato And Parmigiano “Risotto”,
Thumb Carrot, Braised Radish, Brussell Sprout, Pearl Onion Jus

AAA BEEF TENDERLOIN 43
Wild Mushroom Puree, Sarladaise Potatoes, Confit Cippolini Onion, Asparagus, Truffle Sauce

LAMB DUO 42
Herbed Crusted Chop, Braised Lamb Cavatelli, Cauliflower, Broccolini, Red Wine Jus

AAA BEEF BURGER 21
Truffle Aioli, Pork Belly, Tomato, Gem Lettuce, Crispy Onions, Smoked Cheddar, Garlic Aioli, Brioche Bun
 (Choice of Fries or Salad)


ADDITIONAL SIDES

French Fries with Truffle Aioli 8       
Seasonal Vegetables AQ                  
Herbed Spaetzle   8
Fried Brussels Sprouts with Grana Padano  9           
Roasted Cauliflower, Parmigiano Reggiano 6   



A VEGETARIAN MENU IS AVAILABLE UPON REQUEST



Executive Chef Mike Genest


The consumption of RAW oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination


18% Gratuity will be added to parties of 8 or more
6664 Deer Lake Avenue, Burnaby, BC V5E 4H3 Ph. 604.298.4278 HartHouseRestaurant.com 


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