MAIN

SECONDI

roasted chicken breast – lemon, cumin, garlic and castelvetrano olives,
romesco sauce, 
chick peas and broccolini  36

golden eagle sablefish – roasted maitake mushrooms and potato gnocchi
brussels sprout leaves and truffle jus  42

veal osso buco – braised montreal veal shin, white wine and tomato, saffron risotto, gremolata  46

 

FROM THE WOOD FIRED GRILL

whole branzino with grilled lemon – swiss chard, sieglinde potatoes, garlic, rosemary  45

albacore tuna – basil and olive oil, gigante beans, tyee spinach, sicilian olives   33

alberta lamb rack – castelluccio lentils, grilled delicata squash
sungold tomato tapenade  48

crisped fraser valley pork belly – roasted brussels sprouts and cauliflower
anchovy vinaigrette  42

 

STEAKS

6 oz AAA alberta beef tenderloin   43

10 oz certified angus beef rib eye   46

potatoes with prosciutto and parmesan – ash roasted onions, collard greens – salmoriglio

 



FOR THE TABLE

sea salt, thyme and garlic roast potatoes   8
warm marinated olives – aromatics and herbs   7
slow cooked whole head of garlic   7
wood grilled winter squash – brown butter, lemon and sage  8
roasted heirloom tri coloured baby carrots  9
wood grilled broccolini – anchovy, rosemary and chili   9
potatoes with prosciutto and parmesan  9
wild and cultivated mushrooms, grilled portobella  9