Full À la Carte

In such a fast paced world we like to slow things down a little, every plate is cooked from scratch to order and this takes time. We hope you enjoy your time with us but more importantly, each other. 

 

 

STARTERS

Woodfired Caramelized Onion Soup 14

w/ quebec gruyère, sourdough and parmesan

Ember Grilled Hen-o’-the-Woods Mushrooms 15

w/ wild rice, black walnut, beet root and dill

Fire Roasted Winter Squash 15

w/ curried kefir, savoury granola, black kale and pomegranate

Snow Crab on Sourdough Brioche 18

w/ farm fresh egg, bacon vinaigrette and sunflower sprouts

 

PASTAS

Russet Potato Gnocchi 16 / 25

w/ wild boar & chestnut ragu, fennel, sage and parmesan

Sourdough Strozzapreti Carbonera 17 / 26

w/ black trumpet mushrooms, madeira, black pepper and pecorino

Cauliflower Stuffed Sourdough Agnolotti 18 / 27

w/ crab fumet, saffron and vanilla butter

 

MAINS

Woodfired Yorkshire Pudding 27

w/ beef short rib, nantes carrot, golden beet and pearl onion

Atlantic Cod and Salt Spring Mussels Bouillabaisse 28

w/ manilla clams, smoked paprika and crème fraîche pomme purée

VG Farms Bavette Steak 30

w/ shitake bordelaise, ember grilled scallions and sesame

Roast Chop of Whey Fed Pork 32

w/ pain d’épice, caramelized fennel and prune

 

SIDES

Woodfired Potato & Rutabaga Gratin      8

w/ smoked cream, rosemary and parmesan

Seared Rapini 8

w/ aleppo chili and black olive crumb

Glazed Amber Turnips     8

w/ coat-albret cider and caraway