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 13
Deane's Garden Herbs & Flowers, Locally Cultivated Greens, Annex Ale Vinaigrette
Winter Squash & Farro Salad 14
Fermented Butternut Squash, Housemade Ricotta, Lyalta Watercress
Roasted Duck Consommé 16
Duck Confit Tortellini, Pickled Plum, Onion Petals
Juniper & Beet Cured Trout 14
Roasted & Pickled Beets, Toasted Buckwheat, Mizuna
Smoked Red Lentil Hummus 14
Pickled Carrots, Toasted Pumpkin Seeds, Herbed Feta
TK Ranch Hangar Steak Tartare 17
Puffed Barley, Horseradish, Chervil & Tarragon, Cured Egg Yolk
Charcuterie 32
Artisanal Meat & Cheese, Summer Preserves, Fruit & Seed Crackers
64 Degree Mans Organic Duck Egg 20
Artisan Sake Rice, Mushrooms, Shiitake Dashi
Applewood Grilled Tuna 32
Ember Roasted Squash, Braised White Beans, Brussels Leaves
Wild Rice Crusted Halibut 40
Salt Baked Celeriac, Toasted Walnuts, Pickled Chanterelles
Seared Duck Breast 40
Preserved Cherries, Swiss Chard, Herbed Spaetzle
Driview Farms Rabbit Saddle 42
Mustard Braised Rabbit Perogies, Charred Cabbage, Cippolini Onions
TK Ranch Flat Iron 36
Cauliflower & Black Garlic Agnolotti, Roasted Cauliflower, Pickled Jalapeño
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 +