Dinner Menu  |  Vegetarian Menu  |  Junior Menu  |  Dessert Menu
Lovers Delight Menu  |  Aphrodite Menu  |  Dine & Play Menu

  Wild Mushroom and Squash Chowder
mélange of wild mushrooms & butternut squash
10 oz.
Sm. Cup


  Roasted Bisque of Tomato Basil & Gin
basil oil, parmesan cup
10 oz.
Sm. Cup


  La Ronde Mixed Greens
mesculin greens, oven roasted roma tomato, carrot threads, raspberry balsamic dressing
  Traditional In-House Caesar Salad
a timeless classic garnished with locally produced hard parmesan
  Frisee and Oyster Mushroom Salad
grilled and chilled oyster mushrooms with candied walnuts, frisee greens tossed in cider vinaigrette
  Tomato and Watercress Salad
vine ripe tomato sprouting watercress atop shaved fennel, scallion oil and balsamic reduction, feta crumbles
  Petit Pear and Brie
truffle infused Canadian brie with baby pears and roasted onion relish, spinach blend drizzled with grape seed and pear vinaigrette
  Crab Cakes
succulent crab cakes, finished with sweet chili sauce, pea shoots
  House Smoked Maple Glazed Chilled Salmon
melba, arugula and frisee, dijon squid ink �paint� salmon pearls, tarragon buttermilk dressing
  Seafood Trio
sashimi style tuna and chilled spiced scallops with marinated shrimp served on miso ice, wakame and tempura �crunchies�
  Escargot Vol au Vent
sauté of wild mushrooms, escargot and shallots in cognac cream topped with arugula and hard cheese shavings
  A Daily Sampling of Cold and Hot Selections
(serves two)

  Green Apple and Sage Sorbet  
  Champagne Sorbet  

  Prime Rib of Alberta Beef
10 oz. Sterling Silver Prime Rib with buttermilk mashed potatoes and demi glace
  Deconstructed Beef Wellington
Sterling Silver Beef Tenderloin, mushroom duxelle, sauce perigueux, topped with a puff pastry trellis
  "Smoked" Veal Chop
apple cinnamon tea smoked chop of veal green lentil and mushroom ragout, spiced jus
  Lobster and Truffle Mac n' Cheese
cavatappi noodles tossed in four cheese cream sauce morsels of Atlantic lobster, parmesan shavings and truffle essence
  Bison Striploin
10 oz. Striploin of Canadian Bison wild mushroom ragout, 5-pepper berry whiskey jus
  Brome Lake Duck Breast
fingerling potatoes, pomegranate and roasted shallot jus
  Char Grilled Yellowfin Tuna
porcini mushroom powder crusted, fingerling potatoes, grape tomato preserve
  Alberta Rack of Lamb
mustard and herb crusted rack of lamb, triturate of potato, tuscan jus
  Ginger Sesame Roasted Arctic Char Fillet
miso seafood �broth� with sea asparagus and salmon pearls, scallion mash, charred fuji lemon
  Free Run Supreme Breast of Chicken
herb frenched chicken breast, wild rice herb and yam cake, baumanier lemon sauce
  Cyclopene of Alaskan Scallop and Prawn
Texture of sweet potato, asparagus spears, Orange amaretto cream sauce
  La Ronde’s Classic Chateaubriand
16 oz. of Sterling Silver Alberta AAA Tenderloin carved at your table, flambéed with Canadian whiskey, roasted fingerling potato, farm vegetables and bearnaise sauce
  Add to any Entrée
Seafood Melange
scallops, shrimp and lobster gratin
  Jumbo Shrimp (4)
Executive Chef – Pierre J.B. Trudel
Restaurant Sous – Brian Messenger
Pastry Chef – Scott Parker

the River Valley Vista

the Classic


OceanWise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.



To maintain the artful presentation of your meal, a split-plate charge is in effect.
For groups of eight or more 18% gratuity will be added to the bill