dinner Menu
EXPLORING REGIONAL CANADIAN CUISINE
farm forage prairie coast
Red Fife Sourdough
Cultured Butter, Vancouver Island Fleur de Sel
To Start
Fresh Shucked Oyster 3.5 ea
Mignonette, Fermented Hot Sauce
Radishes 9
Vital Greens, Cultured Butter, Vancouver Island Fleur de Sel
Trout Roe 15
Cucumber Salad, Buckwheat, Espelette
Pickled Carrots & Hummus 15
Goat Feta, Chili Vinaigrette, Pumpkin Seeds
Asparagus 17
Fried Oyster, Kimchi Aioli, Fermented Ramp, Crispy Alliums
Side Stripe Shrimp Crudo 18
Cucumber, Fermented Jalapeño, Wild Rice, Mint, Coriander
Steak Tartare 18
Green Goddess, Puffed Barley, Horseradish
Sourdough Flatbread 16
Sunflower Seed Romesco, Goat Feta, Pickled Ramps
Charcuterie 32
Artisanal Meat & Cheese, Summer Preserves, Fruit & Seed Crackers
Vegetable & Salad
Local Lettuce 15
Mustard Vinaigrette, Bee Pollen, Herbs & Flowers
Panzanella 15
Roots & Shoots, Housemade Ricotta, Annex Ale Vinaigrette
Fior Di Latte 16
Green Beans, Rhubarb Soffrito, Sorrel
Nettle & Ricotta Dumpings 18
English Peas, Morels, Asparagus
Perogies 20
English Peas, Preserved Lemon, Crème Fraîche
Meat & Fish
Sablefish 43
Fermented Turnip, Beluga Lentils, Dashi
Halibut 43
Nettle Pesto, Gnocchi, Buttermilk Nage
Duck Confit 32
Whey & Nettle Polenta, Morels, Rhubarb Ponzu
Pork Loin & Belly 38
Barley, Haskap Berry Mostarda, Fava Beans
Lamb Loin 44
Braised Black Beans, Charred Peppers, Salsa Brava
Grass Finished Beef MP
Asparagus, Walla Walla Onion, Charcoal Hollandaise
Spatchcock Chicken serves two 64
Whole Roast, Bowden Farm, Smoked Fingerling Potatoes, Local Greens
+ Whole Table Participation Required +
Tasting Menu 100
An exploration of regional Canadian Cuisine celebrating peak ingredients of the season.
+ Whole Table Participation Required +