The William Tell French Onion Soup 8.00

Our rich onion broth topped with a baguette crouton and three types of Swiss cheese.

Lobster Bisque 9.00

Full flavored yet light bisque served with fresh lobster.

The Chef’s Homemade Soup 7.00

Bündnerfleisch Carpaccio Style 10.50

Swiss classic, air-dried beef tenderloin thinly sliced drizzled with extra virgin olive oil and finished with shaved Parmesan Reggiano cheese.

The William Tell Caesar Salad 9.50

Whole romaine leaves tossed in our dressing and topped with a French baguette garlic crostini and finished with shaved Parmesan Reggiano cheese.

Tomato and Goat Cheese Salad 11.50

A medley of tomatoes and herb crusted goat cheese morsels tossed in balsamic vinaigrette.

Roasted Wenzel Duck Breast Crepe 13.00

Julienned duck breast and vegetables wrapped in a crepeand topped with Gruyere cheese. Served with a demi-glace

Pacific Trio 14.50

Chili spiced Ahi tuna tartar, raw and smoked B.C. wild salmon tartar and grilled Baja scallop “Carpaccio style” with French baguette crostini.

Escargots Classic Burgundy Style 8.50

French escargots sautéed in shallots and brandy then baked in garlic butter and served with French baguette crostini.

Veal Sweetbreads and Wild Mushrooms 12.50

Braised sweetbreads and wild mushrooms in a red wine reduction, served over puff pastry.

Spinach Stuffed Portobello Mushroom 10.50

Sautéed spinach and shallots stuffed in a Portobello mushroom topped with goat cheese and baked in the oven. Served with a tomato coulis and basil reduction.

Cheese Fondue Vaudoise 23.75

The classic Swiss Cheese Fondue - a blend of three cheeses Gruyere, Ementhal, and Raclette with white wine and kirsch. Great appetizer for two or meal for one.

Potato Crusted B.C. Wild Salmon Filet 27.00

On a bed of sautéed spinach with a lemon cream sauce and seasonal vegetables.

Wild Tiger Prawns and B.C. Halibut Cheeks 34.50

Sauteed garlic prawns and seared halibut cheeks on wild mushroom-spinach risotto, red peppers coulis and seasonal vegetables.

Herb Crusted West Coast Sablefish 32.50

Baked Sablefish filet with a tomato, caper and garlic sauce. Served with lentil du Puy and seasonal vegetables.

Alberta Lamb Shank 31.00

Braised lamb shank with a merlot red wine reduction, shallot confit, garlic mashed potatoes, and seasonal vegetables.

Escalope of Quebec Veal 32.50

Seared veal tenderloin served with a white wine morel mushroom sauce, spätzli and seasonal vegetables.

Zürcher Geschnetzeltes 29.50

Thinly sliced veal and mushrooms in a white wine cream sauce with rösti potatoes and seasonal vegetables.

Duo of Fraser Valley Duck 29.50

Seared Fraser Valley Wenzel duck breast with a cherry compote and confit of boneless duck leg with a tarragon jus. Served with darfin potatoes and seasonal vegetables.

Rack of Australian Lamb 38.50

With a grainy mustard-herb crust, minted thyme jus, garlic mashed potatoes and seasonal vegetables.

Entrecote Cafe de Paris 31.50

Grilled Certified Angus 8oz New York steak topped with our “Cafe de Paris” butter, served with garlic mashed potatoes and seasonal vegetables.

Filet Mignon 34.50

Grilled Certified Angus 6oz beef tenderloin served with a peppercorn-red wine sauce, garlic mashed potatoes and seasonal vegetables.

Châteaubriand 37.50

(minimum two people) Grilled Certified Angus beef tenderloin, carved and served tableside. Served with château potatoes, wild mushrooms seasonal vegetables and béarnaise sauce.

Steak Tartar 34.50

Certified Angus raw beef tenderloin finely cut and seasoned to perfection. Prepared tableside and served with toast points.

Creme Brulee Trio 9.50

Three individual creme brulees Valrhona Chocolate, Baileys and Red Fruit

Chocolate & Cherry Duet 9.50

A tower of Dark and Valrhona chocolate mousse with liqueur marinated cherries.

Ice Cream Trio 7.50

Our own Amaretto, Chocolate and Pistachio ice cream.

Meringue Glacee au Chocolat - a William Tell Classic 9.50

For over 40 years, a William Tell Restaurant Favorite Vanilla ice cream between crisp meringues and topped with whip cream and warm chocolate sauce.

Cheese Plate 14.00

An assortment of international and local cheeses served with walnuts and fruit.

Tobelrone Chocolate Fondue 11.00

With fresh seasonal fruit and ice cream filled profiteroles. | Minimum 2 people

Our Flambe Desserts 11.50

Crepes Suzette or Cherries Jubilee prepared tableside. | Minimum 2 people

Classic Hot Souffles 12.00

Grand Marnier or Chocolate Please allow 30 minutes.