Riley's Vancouver

Sushi-grade Ahi tuna, marinated and served over sticky rice with edamame, avocado, cucumber, and a touch of spicy kimchi.

Wild-caught Sockeye salmon grilled on a cedar plank, basted with a delicate maple glaze, served with seasonal roasted vegetables.

House-smoked Pacific salmon, poached eggs, and a light dill hollandaise, served on a toasted English muffin with oven-roasted potatoes.

Crispy fried oysters nestled in a toasted baguette with crisp lettuce, ripe tomatoes, and a tangy house-made remoulade sauce.

A generous medley of fresh mussels, clams, prawns, and scallops, tossed with linguine in a delicate white wine and garlic sauce.

Fresh, sustainable BC spot prawns marinated in lime juice with avocado, red onion, and cilantro. A refreshing taste of the Pacific.

Locally sourced lingcod, pan-seared to perfection, served atop a creamy risotto primavera with wild mushrooms and seasonal greens.