Dinner Menu

At Le Crocodile by Rob Feenie, each menu is a tribute to the land and waters around us — French tradition expressed through the finest ingredients of British Columbia and Canada.

We cook with the seasons, sourcing vibrant produce from local North Arm Farm and Vive le Veg,  partnering with artisans who share our standards of care and craft. Our protein is sourced across Canada and features Sungold Lamb, halal and pasture-raised from a collection of small farms; Northern Gold Angus beef tenderloin, drawn from the upper tiers of Alberta’s AAA program; delicate White Valley Veal from family-run Ontario farms; and Fraser Valley duck crowns, delivered the day of processing and dry-aged in-house for 14–21 days for rare depth of flavour.

We are rooted in local ingredients and refined with French, Asian, and Canadian techniques. Each dish reflects simplicity, elegance, and the unmistakable touch of Chef Rob Feenie.