Meat Lovers Menu


Butternut Squash and Warm Apple Salad 14

w/ spring greens, brown butter vinaigrette and savoury sunflower brittle

Woodfired Caramelized Onion Soup 15

w/ quebec gruyer, house made sourdough and parmesan

Roast Swede Stuffed Gougeres 16

w/ bleu d’elizabeth, smokey maple and pecan

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

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



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



Yukon Gold and Turnip Gratin 8

w/ rosemary, orange and parmesan

Fire Roasted Broccoli 8

w/ smoked tomato, garlic and chili

Roast Brussels Sprouts 8

w/ rosemary, juniper and lemon




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