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. 




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



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



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



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