Gallery
























Monday-Friday 1130AM-Close.
Saturday-Sunday 5PM-Close.
(please refer to our Brunch menu for Saturday/Sunday Brunch).
served with green salad
24
peas, corn, potato, mushroom, tarragon, puff pastry top
24
peppers, onion, scallions, basil, mixed cheese gratin, served hot
20
garden inspired, please ask your server
13.5
New England style
12
daily soup creation
14
crispy quinoa, julienne apple & carrot, pickled radish, goat feta, toasted sunflower seeds, VanDusen herb vinaigrette
15
arugula, hazelnut, crispy quinoa, herb vinaigrette
13
hose-made focaccia, garlic butter, gratin
18
pickled red onion, dill & chive yogurt
16
arugula, thyme caper tartar sauce, pickled red onion, capers, herb crème fraîche
19
mixed greens, thyme caper tartar sauce
12
house cut, parmesan, herb garlic aioli
14
house-made grilled herb focaccia, olive oil
19
herb & spice crusted, crispy capers, rosemary dijon aioli, arugula, crostini, parmesan
Served with house cut fries or green salad
22
thyme tartar sauce, lettuce, tomato, pickled onion, brioche bun
21
house baked ham, thyme dijon mayo, arugula, tomato
22
aged white cheddar, bacon, lettuce, tomato, pickled red onion, mustard, rosemary garlic mayo, brioche bun
21
grilled chicken, garlic aioli, herb pesto, lettuce, tomato, parmesan, toasted house-made focaccia
20
crispy quinoa & kale patty, smoked tomato relish, avocado mash, lettuce, tomato, pickled onion
25.75
tomato, house baked ham, avocado, free run egg, romaine, cucumber, red onion, blue cheese, avocado, herb buttermilk dressing
25
avocado, tomato, cucumber, spiced pumpkin seeds, goat feta cheese, yam chips, mixed greens, VanDusen herb vinaigrette
24
romaine, parmesan, crispy onion, crispy quinoa, capers, prosciutto bits, house made focaccia, chickpea puree, VanDusen rosemary dressing
24.75
seared rare, tomato, cucumber, edamame, avocado, quinoa, pickled radish, mixed greens, puffed wild rice, sesame seeds, wasabi mayo, citrus sesame dressing
41
sautéed spinach, zucchini noodle, pesto crushed potato, red pepper thyme emulsion
26
mixed seafood, dill cream, puff pastry, side salad
28
kale, oven-dried tomato, garlic, niçoise olives, chili flakes, burrata cheese, VanDusen bay laurel
add chicken breast 6 | prawns 8 | scallops 9
28
peas, arugula, red onions, crispy capers, VanDusen bay laurel, cream, parmesan
38
oven-dried tomato, spinach, basil, parmesan
34
saffron jasmine rice, green beans, cauliflower, smoked tomato & savory emulsion, crème fraîche
24.75
spiced quinoa kale fritter, hummus tomato, cucumber, goat feta, tomato emulsion & garlic herb yogurt
34
pesto crushed potato, Dijon ivory sauce, honey sage glaze, seasonal vegetables
35
green beans, herb pesto tagliatelle, tomato sage compote
41
baseball cut, balsamic roasted mushrooms, pomme puree, crispy onion, blue cheese, natural jus
Half 28 | Full 38
apple cabbage slaw, cajun fries, housemade rosemary honey bbq sauce
Saturday and Sunday 11:00am – 3:00pm
13.5
New England style
12
daily creation
24
peppers, onion, dill, gratin cheese
24
peas, corn, puff pastry, greens salad
21
garden inspired, green salad
free run eggs are used in all egg dishes
18
two eggs any style, potato hash,
bacon or turkey sausage, sprouted wheat toast
19
focaccia, smashed avocado, marinated tomatoes, herb salad - add two eggs 3.5
17
fresh berries, maple butterscotch, fresh mint
19.75
two eggs, red peppers, kale, potato hash, crispy onions & scallions, spicy hollandaise
22
hash browns, traditional hollandaise
20.5
house glazed ham, served with hash browns, traditional hollandaise
20
crispy caper garnish, served with hash browns, traditional hollandaise
20
served with hash browns, traditional hollandaise
25
avocado, tomato, cucumber, spiced pumpkin seeds, goat feta, yam chips, mixed greens, herb vinaigrette
24
romaine lettuce, bacon bits, parmesan, capers, crispy onion, puffed quinoa, housemade focaccia, chickpea puree, VanDusen rosemary savoury dressing
24.75
seared rare, cherry tomato, cucumber, avocado, pickled radish, mixed greens, puff wild rice, sesame seeds, wasabi mayo, citrus sesame dressing
25.75
grilled chicken, house baked ham, avocado, hard boiled egg, romaine, cucumber, chopped onion, tomato, blue cheese, Shaughnessy ranch
22
lettuce, tomato, pickled onion, thyme tartar
22
bacon, cheddar, lettuce, tomato, pickled red onion, mustard, garlic aioli
20
crispy quinoa & kale patty, smoked tomato relish, hummus, lettuce, tomato, pickled onion, house cut fries
12
parmesan, truffle oil
4
5
8
blueberry scones, croissant, pain au chocolate, house made jam
11
herb scented, shortbread cookie
11
fresh berries, coulis, grand fir pearls
11
crème fraîche, sponge toffee
bruleed, berry coulis
7
chocolate or vanilla
7
garden inspired
Monday-Friday from 3-5pm
8
12
aperol, prosecco, soda
12
VanDusen rosemary syrup, gin, lime
11.5
barrel-aged, gin, campari, vermouth
6
local craft
6
lemonade, housemade shrub
18
classic burger with house cut fries
14
pickled onion, chive & dill yogurt
10
garlic aioli
11
focaccia
11
carrots, cucumber, tomato, goat feta, spiced pumpkin seeds, herb vinaigrette
15
herb & spice crusted, capers, rosemary dijon aioli, arugula, crostini, parmesan
21
avocado, cucumber, tomato, feta cheese, spiced pumpkin seeds, yam chips, mixed greens, herb vinaigrette
Shaughnessy Restaurant and VanDusen Botanical Garden have teamed up to offer 'A Taste of the Garden Series' this summer. You’ve used your senses to capture the sights, scents, textures and sounds of the Garden, but now, you can have a taste of it too!
Chef Matthew Phillip will be creating dishes utilizing fresh ingredients from VanDusen’s Veggie Garden. From appetizers to desserts, produce, botanicals and herbs will be highlighted to inspire what local, urban, sustainable cuisine is all about. A rotating menu with featured seasonal dishes will be available all summer long.
Shaughnessy Restaurant will be making a donation to the Vancouver Neighbourhood Food Network (VNFN) in exchange for the produce grown at VanDusen Botanical Garden.
Join us until September to experience 'A Taste of the Garden'!