Dinner Menu

Dinner Menu

 

vegetables

house pickles 4

warm marinated olives 6

fried tomatillo salad, blue cheese vinaigrette 10

togarashi rubbed zucchini, yuzu, pine nut gremolata 9

canadian artisanal cheese plate 17

fish

mackerel, fennel slaw, arugula, quail egg, croutons 14

chinook salmon, juniper, fermented beans, boar lardo 16

grilled prawns, peaches, watercress, kaffir + ginger dressing, hazelnut 15

whelks, eggplant, hakka sauce, fresh herbs 16

smoked whitefish brandade, bacon shortbread, mushrooms, garlic scape 14

meat

“poutine”, fried gnocchi, braised beef brisket, cheese curds 10

smoked drake carpaccio, beets, walnut, wild ginger, plums 15

pork hocks, kecap, kimchi, peanuts 13

wild boar, bermuda onions, spinach, pearl barley, salsa verde 16

beef short ribs, kohlrabi, purslane, fig jus 18

executive chef- scott vivian        chef de cuisine- colin moise       sous chef- jason poon

desserts

chocolate marquise, blueberry compote, candied hazelnuts 10

sticky toffee pudding, toffee sauce, creme fraiche 10

lemon tart, lavender sugar, burnt meringue 10

pastry chef- rachelle cadwell