Locally inspired
Socially driven
At GlassHouse, our food begins with the Pacific Northwest, local farms, coastal ingredients, and the rhythm of the seasons, while drawing inspiration from vibrant culinary destinations around the world. The menu blends global techniques and diverse flavour profiles with thoughtfully sourced ingredients, creating dishes that feel both approachable and unexpected. By balancing smoke, acidity, umami, and freshness, our kitchen crafts food that is layered, memorable, and full of character.
Fermentation
The fermentation program drives the kitchen’s layered flavours. We ferment onions, fennel, preserved lemons, and cucumbers while constantly experimenting to balance brightness, umami, and subtle funk. More than a trend, fermentation transforms simple vegetables into complex, nutrient-rich ingredients, using beneficial bacteria to develop flavour and support digestion.
Weekly Specials
Monday
Burger & Brewsday
Bison Burger with your choice of draft beer or kombucha
Tuesday
Locals Night - 10%
Reserve Locals Communal Table
Meet your neighbours and become a product tester for the day
Wednesday
Wine Wednesday All Bottles of Wine $30
A bottle shared with friends counts as self-care, At least that's what we're going with
Thursday
Throwback Thursdays
Listen to some throwback tunes while we revamp our old favourite recipes
Sunday
ALL DAY HAPPY HOUR
Because time is a social construct and drinks don’t care
Our Values
Hospitality First
We believe great dining starts with how people feel. Every guest who walks through our doors is welcomed with intention, warmth, and genuine care.
Our team leads with empathy, attentiveness, and pride in creating an experience that feels both elevated and effortlessly comfortable. Whether it’s your first visit or your fiftieth, you’re not just served, you’re looked after.
Zero Waste
We are committed to minimizing our environmental footprint at every stage of our process. From thoughtful sourcing and whole-ingredient utilization to composting and low-waste operations, we design our kitchen with purpose. Scraps become stocks, peels become ferments, and excess becomes opportunity.
Sustainability isn’t a trend.. it’s a responsibility and mindset that we live by every day.
Local Ingredients
We work hard to make sure you get local, fresh ingredients, fishers, and producers to bring the best of British Columbia to your plate.
Our menu evolves with the seasons, highlighting fresh, regional ingredients at their peak. Through techniques like pickling, fermenting, and preserving, we extend the life of these ingredients while deepening flavour and reducing waste. Every dish is crafted with intention, rooted in place, and designed to make you think as much as you taste.