dinner Menu
EXPLORING REGIONAL CANADIAN CUISINE
farm forage prairie coast
Red Fife Sourdough
Cultured Butter, Vancouver Island Fleur de Sel
Fresh Shucked Oyster 3.5 ea
Mignonette, Fermented Hot Sauce
Local Garden Greens 14
Annex Ale Vinaigrette, Ambrosia Apple, Bee Pollen
Charred Belgian Endive 16
Roasted Beets, Housemade Ricotta, Toasted Walnuts
Smoked Red Lentil Hummus 15
Pickled Carrots, Toasted Pumpkin Seeds, Herbed Feta
Grilled Sourdough Flatbread 16
Nostrala Mornay, Hedgehog Mushrooms, Hen's Egg
Crispy Fingerling Potatoes 21
Créme Fraîche, Pickled Shallots, Acadian Caviar
Dent Corn Polenta 18
Soft Poached Egg, Roasted Root Vegetables, Herb Pistou
TK Ranch Hangar Steak Tartare 17
Puffed Barley, Horseradish, Chervil & Tarragon, Cured Egg Yolk
Charcuterie 32
Artisanal Meat & Cheese, Summer Preserves, Fruit & Seed Crackers
Apple Grilled Celeriac 32
Black Garlic, Mushroom Perogies, Smoked Oyster Mushrooms
Kombu Cured Gindara Sablefish 44
Beluga Lentils, Fermented Turnip, Katsuo Dashi
Cold Smoked Northern Divine Sturgeon 44
Winter Squash, Black Bean Mole, Pickled Jalapeño
Seared Duck Breast 46
Sprouted Farro, Cultivated Mushrooms, Duck Consommé
4K Farms Berkshire Pork Loin & Belly 36
Manila Clams, Kimchi Stew, Parsnip Black Garlic Purée
Braised TK Ranch Brisket 38
Charred Carrots, Potato Rostii, Toasted Hazelnuts
Spatchcock Chicken serves two 58
Whole Roast, Bowden Farm, Smoked Fingerling Potatoes, Jus Gras, Garden Greens
+ Whole Table Participation Required +
Tasting Menu 100
An exploration of regional Canadian Cuisine celebrating peak ingredients of the season.
+ Whole Table Participation Required +