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
Winter squash 17
Mt. Lehman bufala fresco, vadouvan, nut & seed crumb
Braised pork belly 18
potato leek puree, apples, sunchoke, smoked feta
Thiessen Farm pheasant 19
pierogies, sweet potato, brussel sprout, pheasant jus
Humboldt squid 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
Sea scallop 23
risotto, pumpkin, parsley hazelnut pesto
Entrees
Cavatelli 27
charred onion miso puree, goat parmesan, winter squash, walnut
Maple Hill Farm chicken breast 30
risotto milanese, beetroot vierge sauce
Johnstons pork chop 33
roasted yam puree, apple dijon vinaigrette, brussel sprouts
Yarrow duck breast 37
crispy polanta, elderberry jus
Arctic char 39
duck fat potatoes, smoked leek sabayon
Braised short rib 42
pomme puree, rosemary braisage, truffle marrow jam
Rack of lamb 46
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