From Our Editors
Teahouse's cuisine is made whole by the freshest of fresh garden ingredients from its brand-new herb garden. Peruse the menu and start with the heirloom tomato salad with fresh basil, greens, goat feta, cucumber, olives, red onion, and red, orange, and green zebra tomatoes in a red-wine vinaigrette ($9.50). Or opt for the refreshing summer sensation of the albacore tuna niçoise salad ($17), bringing together the sworn enemies of French beans, potatoes, and eggs in a tasty truce. Pizzas ($13+)—such as the Margherita featuring garden basil and pea shoots with fresh-made tomato sauce and mozzarella—and pastas ($17+) offer Italian-tinged entree options, and the pan-seared Queen Charlotte Islands halibut on a bed of fennel salad ($26) promises a suitable serving of fish fare that's only slightly haunted by the salty song of the sea siren. Other entrees include signature broiler dishes, such as the 12 oz. AAA rib eye ($30) and the Fraser Valley pork chop ($18), and a slate of savoury sides such as marinated olives ($4.50), fresh peas with bacon ($5), and poutine ($9) make for quality cuisine complements.