Appetizers
Chickpea spread 3
warm local artisan bread. Or with polly fox gluten free baguette.
Kale salad 14
lemon, garlic, black pepper, fermiere
Winter squash 15
Mt. Lehman bufala fresco, lavash, brussel sprout, hazelnut
Mushroom pasta 16
spaghettini, wild mushroom, parmesan
Pork belly 17
sunchoke puree, shishito, chips
Octopus 18
nugget potato, gribiche, proscuitto
Dungeness crab bisque 18
Dungeness crab, winter succotash, polenta
Beef carpaccio 19
yolk aioli, pickled mushroom, arugula, clothbound cheddar, bread
Entrees
Vegetable bourguignon 24
sunchoke, vegetable demi glaze, mushroom
Maple Hill chicken breast 28
polenta, chassuer sauce
Fraser Valley Pork chop 32
smoked potato, apple, pork glaze
Yarrow duck breast 34
beluga lentils, smoked onion jus
Rockfish 34
mussels, clams, winter squash, lemongrass
BC beef striploin 38
pomme puree, green peppercorn sauce
Lamb rack 42
squash puree, cecci, gremolata
Please inform us of any allergies. We are unable to guarantee an allergen-free kitchen but will do our utmost to accommodate any allergy concerns.
With groups of 8 or more a discretionary 17% gratuity may be added to your bill
Executive Chefs: Matt Nichols & Jeff Massey