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 13

canadian artisanal cheese plate 17

fish

pickled pickerel, confit parsnip, cultured crema, olive anchoiade, squid ink crumble 16

crab terrine, lily leeks, pickled ramps, watercress, egg yolk 17

wild ginger cured trout, buffalo milk ricotta, pickled rhubarb, long pepper shortbread 14

scallops, rabbit, fiddleheads, ramps, fregola, truffle jus 18

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

meat

bison carpaccio, celery root remoulade, arugula, rosehip puree, candied pecan 17

“poutine”, fried gnocchi, bbq wild boar, cheese curds 12

boar sausage, cavatelli, asparagus, ramp verde, bread crumbs, parmesan cheese 17

drake breast, sunchoke, bacon, mushrooms, juniper 18

pork hocks, kecap, kimchi, peanuts 13

flat iron steak, togarashi, tokyo turnip, kale, hoisin jus 18

chef de cuisine- colin moise       sous chef- jason poon

desserts

dark chocolate & bourbon pot de creme, almond biscuits 10

sticky toffee pudding, toffee sauce, creme fraiche 10

pastry chef- rachelle cadwell