All dishes are available for take out. We please ask for 45 minutes notice when ordering take out, thank you
Appetisers
Bread & spread 4
house made artisan bread, famous chickpea spread
Kale salad 16
lemon, garlic, black pepper, bread crumb, parmsan
Braised pork belly 18
radicchio, apple, green goddess, hazelnut
Thiessen Farm pheasant pierogies 19
sweet potato, pickled beet, pheasant jus
Escargot 19
chicken fried, brown butter emulsion, maitake, horseradish
Pacific octopus 20
fingerling, yoghurt, dill, cucumber, cashew harissa
Beef Carpaccio 20
cipollini onions, green peppercorn aioli, micro greens, puffed tendon
Hiro wagyu ragu 21
pappardelle, rosemary oil, ricotta
Sea scallop 23
Northern Lite rice risotto, celeriac, bacon vinaigrette
Entrees
Cavatelli 27
spring vegetables, parsley nettle pesto, poached egg, walnut, parmesan
Maple Hill Farm chicken breast 30
risotto milanese, beetroot vierge sauce
Johnstons pork chop schnitzel 34
roasted yam puree, apple dijon vinaigrette, brussel sprouts
Avalon rainbow trout 39
duck fat potatoes, baby scallop, shrimp, buerre blanc
Braised short rib 42
pomme puree, rosemary braisage, truffle marrow jam
Duck breast 40
pork belly, sausage, cassoulet, gremolata
Rack of lamb 48
celeriac apple puree, cecci, mint sherry jus
Please inform us of any allergies or dietary concerns. We are unable to guarantee an allergen-free kitchen but will do our utmost to accommodate any allergy concerns.
Menu items change daily
We ask no outside food, desserts, cakes, flowers, balloons or presents be brought to the restaurantÂ
With groups of 6 or more a discretionary 18% gratuity may be added to your bill
Executive Chefs: Matt Nichols & Jeff Massey