Meat Eater Menu


New Beet and Sprouted Wheat Salad  15

w/ fermented roots, charred beet puree, carrot and chamomile vinaigrette

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

w/ wild rice, black walnut, beetroot and dill

Wild Spring Vegetable Tart 17

w/ fromage blanc, fiddleheads, wild greens and hazelnut

Spruce Cured Steelhead Trout 18

w/ watermelon radish, rhubarb, lime and black pepper



Wild Mushroom Sourdough Spelt Pappardelle  16 / 24

w/ balsam fir butter, parmesan and spring herbs

Toasted Rye Cavatelli 17 / 25

w/ porcini & beef shank ragu, pecorino and chive

Carrot and Ginger Stuffed Sourdough Agnolotti 18 / 26

w/ braised rabbit, herbs de provence and lemongrass



BC Rockfish and Salt Spring Mussel Bouillabaisse 29

w/ fondant potato, little neck clams, toasted sourdough and rouille

VG Farms Bavette Steak 31

w/ shiitake bordelaise, ember grilled scallion and toasted sesame

Roast Chop of Whey Fed Pork  32

w/ cherry demi-glace, amaretti crumble, savoury and sage

Apricot Glazed Fire Roasted Lamb Shank 32

w/ sweet pea velouté, toasted oats, dandelion and mint



Glazed Spring Radishes 7

w/ chickpea miso and spring herbs

Ember Grilled Ontario Asparagus 8

w/ smoked maldon salt and lemon

Crispy Sunchokes 9

w/ fermented ramp aioli




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.