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

Butternut Squash and Russet Apple Salad 14

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

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

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

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

 

PASTAS

Sourdough Rye Tagliatelle 15 / 24

w/ smokey aubergine, salt baked tomato, arbol chili, black kale and pecorino

Sweet Corn Stuffed Sourdough Agnolotti 17 / 26

w/ marscapone, saffron jus, cherry tomato and dill

Spelt Cavatelli and Little Neck Clams 17 / 26

w/ savoy cabbage, smoked ham hock and toasted brioche crumbs

Crispy Pan Seared Sea Bass 28

w/ confit potato, cauliflower & roast lemon puree, black olive and vanilla

Oven Roasted Leg of Confit Duck 30

w/ roast plum, toasted oats, duck jus, brussels sprouts and pistachio

VG Farms Bavette Steak 30

w/ fermented peppers, ginger and shiso

Roast Chop of Whey Fed Pork 32

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

 

SIDES

Yukon Gold and Turnip Gratin 8

w/ rosemary, orange and parmesan

Fire Roasted Broccoli 8

w/ smoked tomato, garlic and chili

Warm Kale Salad 8

w/ toasted almond vinaigrette and dry cranberry