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
Garden Greens 13
Deane's Garden Herbs & Flowers, Locally Cultivated Greens, Annex Ale Vinaigrette
Summer Panzanella 15
Housemade Ricotta, Walnuts, Greenberry Micro Greens
Grilled Asparagus 14
Fried Oysters, Sake Kasu, Ramp Kimchi, Farro Crisp
Smoked Red Lentil Hummus 14
Pickled Carrots, Toasted Pumpkin Seeds, Herbed Feta
Albacore Tuna Crudo 17
Artisan Sake Rice Crisp, Sumac Yogurt, Radish & Green Beans
Driview Farms Lamb Tartare 17
Nettle Aioli, Pickled Mustard Seeds, Potato Chips
Ricotta Agnolotti 16
Green Tomato Salsa, Lemon Balm, Herb Pistou
Charcuterie 32
Artisanal Meat & Cheese, Summer Preserves, Fruit & Seed Crackers
Shiitake Mushroom Dashi 21
Artisan Sake Rice, Smoked Oyster Mushrooms, Grilled Bok Choy
Line Caught Ling Cod 38
Herbed Gnocchi, Blistered Cherry Tomatoes, Salsa Verde
Line Caught Haida Gwaii Halibut 40
Beluga Lentils, Buttermilk Nage, Swiss Chard, Sumac
Wood Grilled Beef Burger 18
House Ground Top Grass Chuck, Rhubarb Mostarda, Avonlea Cheddar, Pickled Ramps
Rangeland Bison Ribeye 52
Pickled Spruce Shoots, Hazelnut Gremolata, Whey Polenta
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 +