Meat Lovers Menu

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

Asparagus and Buffalo Feta Fritters 14

w/ black pepper, lime and basil emulsion

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

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

Grilled Treviso and White Bean Salad 16

w/ blood orange, fennel pollen and manchego

Fennel Cured Steelhead Trout 18

w/ pickled rhubarb, daikon radish, fiddleheads and sorrel

 

PASTAS

White Beet and Ricotta Stuffed Casunziei 15 / 24

w/ kefir butter, meyer lemon, wild onion and poppyseed

Buckwheat and Wood Ash Capunti 16 / 25

w/ sweetbreads, smoked prosciutto, sweet pea and buttered popcorn

Sourdough Red Fife Pappardelle 18 / 27

w/ braised rabbit, morels, cream and herbes de provence

 

MAINS

Kombu Dusted Lake Erie Pickerel 28

w/ fresh legumes, tokyo turnip, preserved lemon and herb emulsion

Fire Roasted Shank of Spring Lamb 30

w/ fava bean, toasted barley, golden milk and dandelion

VG Farms Bavette Steak 30

w/ shiitake bordelaise, ember grilled scallions and sesame

Roast Chop of Whey Fed Pork 32

w/ oaxican cinnamon butter, chanterelles, sage and savoury

 

SIDES

Caramelized Sunchokes     8

w/ wild leek and hazelnut pesto

Blistered Shishito Peppers 8

w/ smoked maldon salt and lemon

Butter Roasted Radishes    8

w/ chickpea miso and spring herbs