All dishes are available for take out. We please ask for 45 minutes notice when ordering take out, thank you
Appetisers
Bread & spread 6
house made artisan bread, famous chickpea spread
Kale salad 17
lemon, garlic, black pepper, bread crumb, parmsan
Braised pork belly 20
radicchio, apple, green goddess, hazelnut
Thiessen Farm pheasant pierogies 20
sweet potato, pickled beet, pheasant jus
Beef Carpaccio 21
cipollini onions, green peppercorn aioli, micro greens, puffed tendon
Albacore tuna 22
peppercorn crusted, brown butter emulsion, chicken fried maitake, pickled shallot
Pacific octopus 22
fingerling, yoghurt, dill, cucumber, cashew harissa
Hiro wagyu ragu 23
pappardelle, rosemary oil, ricotta
Sea scallop 24
Northern Lite rice risotto, celeriac, bacon vinaigrette
Entrees
Cavatelli 28
spring vegetables, parsley nettle pesto, poached egg, walnut, parmesan
Maple Hill Farm chicken breast 32
charred cauliflower arancini, butter chicken hollandaise
Johnstons pork chop schnitzel 36
spatzle, wild mushroom vinaigrette
Avalon rainbow trout 42
duck fat potatoes, baby scallop, shrimp, buerre blanc
Duck breast 42
pork belly, sausage, cassoulet, gremolata
Braised short rib 44
pomme puree, rosemary braisage, truffle marrow jam
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