Appetizers
BRUSCHETTACAD 18.00
Creamy ricotta drizzled with lemon & thyme honey topped with marinated baby heirloom tomatoes, garlic, fresh herbs, rosemary-infused balsamic reduction & freshly grated Grana Padano. Served on grilled baguette.
- Add goats cheeseCAD 3.00
BISON CARPACCIOCAD 24.00
Seared rare bison drizzled with a roasted garlic Dijon aioli, topped with caperberries, cherry tomatoes, pickled red onion, baby cornichons & blue cheese. Served with garlic crostinis.
ROASTED CARROT & TAHINI DIPCAD 17.00
Creamy blend of roasted carrots, tahini, spices & herbs. Topped with pickled beets, toasted pumpkin seeds, marinated olives, carrot & parsnip chips, roasted garlic & smoked paprika.
PEI MUSSELSCAD 24.00
Fresh East Coast mussels in a creamy white wine, shallot & roasted garlic broth. Served with grilled baguette.
HERBED GOATS CHEESE POLENTA BITESCAD 17.00
Crispy polenta tossed in a sage-infused truffle oil, fresh parmesan & chives. Served with a creamy leek & pesto dip.
HOKKAIDO SCALLOPSCAD 28.00
Seared Japanese sea-scallops with a celeriac puree, soy glaze, shaved fennel, arugula, bacon crumb, & an apple gel.
BAKED BRIECAD 24.00
Creamy rosemary-infused brie, topped with roasted garlic & red wine cranberries. Served with warm grilled baguette.
CREAMY MUSHROOM SOUPCAD 15.00
A blend of locally grown mushrooms with white wine, fresh thyme, truffle crème fraîche, focaccia croutons & herb oil. Served with grilled baguette.
Grazing
ARTISANAL CHEESEBOARDCAD 38.00
Assorted cheeses with house-made relish & jams, pickles, olives & berries. Served with an assortment of crostinis, crackers & grilled baguette. Serves 2-4.
CHARCUTERIE BOARDCAD 38.00
Assorted cured meats & liver pate with house-mustard, jams, pickles & olives. Served with an assortment of crostinis, crackers & grilled baguette. Serves 2-4.
THE GRAZING BOARDCAD 69.00
Assorted cheeses & cured meats with house-made relish & jams, pickles, olives & berries. Served with an assortment of crostinis, crackers & grilled baguette. Serves 4-6.
Something For The Kitchen
Truffle roasted duck fat potatoes, fresh herbs & parmesan.CAD 9.00
+ Creamy leek and pesto dip.
Duck-fat creamed potatoesCAD 8.00
Garlic & white wine local mushroomsCAD 11.00
Crispy maple-bacon Brussel sproutsCAD 12.00
Seasonal vegetablesCAD 9.00
Signature Mains
BONE-IN PORK LOINCAD 37.00
A house favourite! Korean BBQ-glazed British Columbia pork loin served with seasonal roasted vegetables, herb roasted duck fat potatoes & house apple mustard.
HONEY GLAZED DUCK BREASTCAD 37.00
Pan-seared citrus honey-glazed duck breast served on a bed of carrot purée, with truffle & herb roasted duck fat potatoes & seasonal roasted vegetables. Finished with a red wine sauce.
BEER PAN CHICKENCAD 37.00
Tender British Columbia-sourced roasted half-chicken. Served with duck fat creamed potatoes, seasonal roasted vegetables & a beer pan gravy.
VENISON RACKCAD 72.00
Herb & Dijon crusted New Zealand venison rack served with truffle & duck fat-creamed potatoes, roasted vegetables, local mushrooms & a red wine jus.
SWORDFISH STEAKCAD 37.00
Pink peppercorn crusted swordfish on a bed of green-pea, shallot & confit garlic risotto. Served with roasted vegetables & an orange-clove beurre blanc. Finished with frisée, beets & sumac.
BUTTERNUT SQUASH RAVIOLICAD 32.00
Tender ravioli tossed in a rich brown-butter truffle sauce, sautéed with balsamic-marinated mushrooms, kale, shallots & confit garlic. Finished with freshly grated Grana Padano, lemon chèvre, toasted pumpkin seeds & crispy sage.
LAMB SIRLOINCAD 42.00
Grilled Australian lamb finished with a soy glaze, sliced on a bed of chimichurri. Served with potato dauphinoise, a miso & shallot purée, seasonal vegetables & crispy leeks.
KOREAN CAULIFLOWER BOWLCAD 29.00
Crispy Korean BBQ glazed cauliflower with edamame, kale, red pepper, carrot, shallots & kimchi. Sautéed in a sesame ginger vinaigrette, served on a bed of coconut cauliflower rice.
BRAISED BISON SHORT RIBCAD 44.00
Tender 16 hour, IPA slow-braised Alberta short rib, served with creamed duck fat potatoes, seasonal vegetables & finished with a rich bison jus.
Salads
CONFIT DUCK SALADCAD 26.00
A mix of mesclun greens & frisée tossed with duck confit, fresh pomegranate, orange segments, herbed goats cheese, shaved fennel & roasted walnuts in an apple rosemary-vinaigrette.
WINTER SALADCAD 21.00
A mix of mesclun greens & arugula, tossed with pickled beets, herbed goats cheese, fresh mint, dried cranberries, shaved fennel & toasted pumpkin seeds in an orange-balsamic vinaigrette.
CAESAR SALADCAD 18.00
Crisp romaine mixed with fresh parmesan & smoky bacon, tossed in a creamy roasted-garlic dressing. Topped with focaccia croutons, caperberry & a soft-boiled free-range egg.
Add a little something...
Crispy polentaCAD 8.00
Garlic & lemon butter prawnsCAD 12.00
6oz Swordfish SteakCAD 17.00
Korean fried cauliflower bitesCAD 11.00
Seared ScallopsCAD 20.00
