Meat Lovers Menu


Crispy Stuffed Zucchini Blossom 4

w/ kabocha squash, fontina, preserved lemon and summer savoury

Crisp Iceberg Lettuce Wedge  14

w/ ramp, buttermilk, roquefort, spring onion, radish and grilled sourdough

Ember Grilled Hen-o’-the-Woods Mushrooms 16

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

Ember Grilled Asparagus on Toast 17

w/ sourdough brioche, farm fresh egg, herbed kefir and pea tendrils



Charred Chickory Papardelle 15 / 24

w/ citrus cream, fried walnut, black pepper and toscano

Sweet Potato Stuffed Cocoa Cappelletti 16 / 25

w/ mushroom broth, roast shiitake and chive



Wild BC Side Stripe Shrimp 28

w/ fermented bean fritters, shrimp bisque, charred leek and roe

VG Farms Bavette Steak 30

w/ fermented peppers, ginger and shiso

Oven Roast Supreme of Guinea Hen 32

w/ flageolets, hen jus, elderberry gastrique and wild onion

Roast Chop of Whey Fed Pork  32

w/ red-eye sauce, caramelized pear, fennel and chestnut



Fingerling Potato Salad 8

w/ hazelnut, shaved fennel and tarragon

Fire Roasted Broccoli 8

w/ smoked tomato, garlic and chili

Butter Roasted Radishes 8

w/ chickpea miso and dill




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. Please advise us of any allergies or if you’re in a rush.


Toasted Rye Orrechietti 17 / 26

w/ spiced mutton ragu, wild mustard greens and sheep’s milk ricotta