Dinner Menu

Dinner Menu

 

vegetables

house pickles 4

warm marinated olives 6

beets, huckleberry mostarda, greens, sheep’s milk feta, toasted farro 10

potato tikka masala, sweet peppers, tomato confit, goat yogurt 11

canadian artisanal cheese plate 17

fish

boquerones, confit parsnip, cultured crema, olive anchoiade, squid ink crumble 12

chicken fried cod tongues, frisee, watercress, piquillo peppers, buttermilk dressing 14

cured trout, buffalo milk ricotta, pickled green strawberries, long pepper shortbread 13

scallops, rabbit, broccoli, garlic scapes, fregola, truffle jus 16

cuttlefish, chorizo sausage, turtle beans, cumin, lime 13

meat

lamb neck + spruce tip terrine, celeriac remoulade, black garlic mustard, marinated caperberries 13

“poutine”, fried gnocchi, smoked corned beef hash, cheese curds 12

venison shank, cavatelli, asparagus, ramp verde, bread crumbs, parmesan cheese 14

drake breast, sunchoke, bacon, mushrooms, juniper 15

pork hocks, kecap, kimchi, peanuts 13

flat iron steak, togarashi, tokyo turnip, kale, hoisin jus 17

chef de cuisine- colin moise       sous chef- jason poon

desserts

seasonal dessert 10

sticky toffee pudding, toffee sauce, creme fraiche 10

pastry chef- rachelle cadwell