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
Heirloom Tomatoes 14
Housemade Ricotta, Green Tomato Salsa, Sourdough Crostini
Gin & Juniper Cured Chinook Salmon 14
Salted Cucumber, Rye Sourdough, Creme Fraiche
Smoked Red Lentil Hummus 14
Pickled Carrots, Toasted Pumpkin Seeds, Herbed Feta
Driview Farms Lamb Tartare 18
Tangerine Marigold Aioli, Pickled Mustard Seeds, Potato Chips
Top Grass Oxtail Perogies 20
Charred Vegetables, Creme Fraiche, Pickled Shallots
Roasted Broccoli 17
Broccoli Stem Chimichurri, New Potatoes, Tiger Blue
Charcuterie 32
Artisanal Meat & Cheese, Summer Preserves, Fruit & Seed Crackers
Line Caught Sockeye Salmon 35
Smashed Sweet Peas, Blistered Sugar Snap & Snow Peas, Preserved Lemon
Line Caught Haida Gwaii Halibut 40
Shiitake Mushroom Dashi, Brown Butter Cauliflower, Smoked Oyster Mushrooms
Applewood Grilled Boar 40
Maple Glazed Apricots, Sugar Snap Peas, Heritage Harvest Emmer
TK Ranch Grass Fed Beef MP
Strawberry, Black Garlic & Ricotta Ravioli, Pickled Fennel
Driview Farms Lamb Loin 44
Confit Lamb Neck, Whey Polenta, Smoked Tomato Chutney
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 +