Menus are laminated to prevent staining from diners' spilled coffee or attempts to pen “dungeness crab” into every item’s description. Get the dish you really want with this Groupon.
$15 for $30 Worth of Seasonal Pacific-Northwestern Cuisine
Chefs prepare pan-seared Lake Louise steelhead ($25), pan-roasted British Columbia–raised venison rack ($38), dungeness crab bisque ($11), and roasted Fraser Valley free-range chicken breast ($23). See the full menu.
Lava Dining and Lounge
Owner-manager Robert Klaus shows his commitment to sustainable, regional fare from the likes of Fraser Valley and Lake Louise by filling colorful plates on the dark wood tables spotting Lava Dining and Lounge. Locally sourced ensembles, such as roasted Fraser Valley free-range chicken breast with mushroom and sage bread pudding or braised Canadian lamb shank, earned the eatery the title "Best New Restaurant Outside Vancouver" from Straight.com's 2011 Golden Plate awards. In the kitchen, the eatery's prized chef sears duck and decks plates with seasonal veggies as servers complement the menu with an evolving selection of British Columbia wines and house cocktails. During clement weather, Robert's team situates patrons on the lush patio where lofty greenery, flowers, and table umbrellas shield diners from roving stegosauruses. Inside, servers scuttle across matte wood floors framed by muted orange walls and pass plates to tables flanked by black leather chairs.