Gallery
























Monday-Friday 1130AM-close. Saturday, Sunday 5PM-close.
(please refer to our Brunch menu for Saturday/Sunday Brunch).
served with green salad
22
peas, corn, potato, tarragon, puff pastry top
23
peppers, onion, scallions, basil, mixed cheese gratin, served hot
19
garden inspired, please ask your server
11
New England style
11
daily soup creation
12
carrots, cucumber, tomato, goat feta, spiced pumpkin seeds, VanDusen herb vinaigrette
14
arugula, hazelnut, crispy quinoa, herb vinaigrette
17
pickled red onion, dill & chive yogurt
18
apple cabbage slaw, sweet basil chili dip
14
marinated vegetables, buratta, herb pesto
21
prosciutto ham & burrata, Mediterranean olives, hummus, grilled focaccia, olive oil
19
herb & spice crusted, crispy capers, rosemary dijon aioli, arugula, crostini, parmesan
10
house cut, parmesan, herb garlic aioli
Served with house cut fries or green salad
20
thyme tartar sauce, lettuce, tomato, pickled onion, brioche bun
18
house baked ham, thyme dijon mayo, arugula, tomato
20
crispy chicken, sweet basil chili aioli, apple cabbage slaw, brioche bun
18
crispy quinoa & kale patty, smoked tomato relish, avocado mash, lettuce, tomato, pickled onion
20
aged white cheddar, bacon, lettuce, tomato, pickled red onion, mustard, rosemary garlic mayo, brioche bun
24
avocado, tomato, cucumber, spiced pumpkin seeds, goat feta cheese, yam chips, mixed greens, VanDusen herb vinaigrette
23
anise soy marinated ahi tuna, tomato, cucumber, edamame, avocado, quinoa, pickled radish, puffed wild rice, sesame seeds, wasabi mayo
23
tomato, house baked ham, avocado, free run egg, romaine, cucumber, red onion, blue cheese, avocado, herb buttermilk dressing
21
romaine, bacon bits, parmesan, crispy onion & quinoa, capers, house made foccacia, chickpea puree, VanDusen rosemary dressing
23
seared rare, tomato, cucumber, avocado, edamame, pickled radish, quinoa, mixed greens, puffed wild rice, sesame seeds, wasabi mayo, citrus sesame dressing
25
mixed seafood, dill cream, puff pastry, side salad
24
garganelli pasta, VanDusen bay laurel, kale, marinated tomato, garlic, niçoise olives,
add chicken breast 6
30
seared rare, green beans, fingerling potato, grape tomato, nicoise olives, tomato & herb emulsion
30
sautéed kale, crispy cauliflower, herb pesto, beet anise emulsion
30
roast marinated chicken breast, fingerling potato, wilted greens, rainbow carrots, basil arugula emulsion, natural jus
HALF 28 FULL 34
apple cabbage slaw, fingerling potato, rosemary honey BBQ sauce
21
wilted greens & toasted coriander, cucumber, grape tomato, spiced chickpea puree, feta cheese, tomato emulsion & garlic herb yogurt
34
8oz AAA strip, pomme puree, balsamic roasted mushrooms, crispy onion, blue cheese, grand fir essence, natural jus
Saturday and Sunday 11:00am – 3:00pm
Holidays 11:30am - 3:00pm
11
New England style
11
please ask your server
23
peppers, onion, basil, gratin cheese
22
peas, corn, puff pastry, greens salad
19
garden inspired, green salad
free run eggs are used in all egg dishes
17
two eggs any style, potato hash,
bacon or turkey sausage, sprouted wheat toast
17
focaccia, smashed avocado, marinated tomatoes, herb salad - add two eggs 3.5
17
fresh berries, maple butterscotch, fresh mint
18
two eggs, red peppers, kale, potato hash, crispy onions & scallions, spicy hollandaise
21
hash browns, traditional hollandaise
19
house glazed ham, served with hash browns, traditional hollandaise
19
crispy caper garnish, served with hash browns, traditional hollandaise
served with hash browns, traditional hollandaise
24
avocado, tomato, cucumber, spiced pumpkin seeds, goat feta, yam chips, mixed greens, herb vinaigrette
21
romaine lettuce, bacon bits, parmesan, capers, crispy onion, puffed quinoa, housemade focaccia, chickpea puree, VanDusen rosemary savoury dressing
23
seared rare, cherry tomato, cucumber, edamame, avocado, quinoa, pickled radish, mixed greens, puff wild rice, sesame seeds, wasabi mayo, citrus sesame dressing
23
buttermilk fried chicken, house baked ham, avocado, hard boiled egg, romaine, cucumber, chopped onion, tomato, blue cheese, Shaughnessy ranch
20
lettuce, tomato, pickled onion, thyme tartar
20
bacon, aged white cheddar, lettuce, tomato, pickled red onion, mustard, garlic aioli
18
crispy quinoa & kale patty, smoked tomato relish, hummus, lettuce, tomato, pickled onion
19
crispy chicken, sweet basil chili aioli, apple & cabbage slaw, brioche bun
10
parmesan, truffle oil
2.5
4
8
blueberry scones, croissant, pain au chocolate, house made jam
11
herb scented, shortbread
11
lemon curd, fresh berries, coulis
11
bruleed, berry coulis
11
mint crème fraîche, fresh berries
7
chocolate or vanilla
7
garden inspired
Monday-Friday from 3-5pm
6
10
aperol, prosecco, soda
10
VanDusen rosemary syrup, gin, lime
10
barrel-aged, gin, campari, vermouth
6
local craft
6
kombucha, shrub
16
classic burger with house cut fries
11
pickled onion, chive & dill yogurt
8
garlic aioli
11
focaccia
9
carrots, cucumber, tomato, goat feta, spiced pumpkin seeds, herb vinaigrette
14
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'!