All dishes are available for take out. We please ask for 45 minutes notice when ordering take out, thank you
Appetisers
House made bread 4
famous chickpea spread
Kale salad 16
lemon, garlic, black pepper, bread crumb, parmsan
Heirloom tomatoes 17
Mt. Lehman halloumi, Baker breeze tomatoes, summer squash, tomato consomme, herb oil
Braised pork belly 18
sprouted broccolini, cashew, harrissa, smoked goat feta
Thiessen Farm pheasant 19
creamed chilliwack corn, stone fruit, shishito, pheasant glaze
Pacific octopus 19
cucumber, kohlrabi, chili garlic vinaigrette, togarashi
Beef Carpaccio 20
cipollini onions, green peppercorn aioli, micro greens, puffed tendon
Mushroom gnocchi 21
roasted wild & cultivated mushrooms, brown butter, parmesan
Entrees
Cavatelli 27
sweet pea puree, Mt. Lehman halloumi, summer vegetables
Maple Hill Farm chicken breast 30
potato fondant, mushroom, marsala wine sauce
Johnstons pork chop 33
warm potato salad, herbaceous butter sauce
cioppino 36
Salt Spring Island mussels, octopus, fish roulade, merguez sausage
Yarrow duck breast 37
barley, Chilliwack corn, blueberry emulsion
Arctic char 39
tomato fennel nage, summer squash, pearl couscous,
Braised short rib 42
"tater tots", mole braisage, antipasti
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