MAIN

SECONDI

arctic char from whitehorse – brown butter, capers, chives, grilled cauliflower, roast sunchokes – crispy artichokes 32

veal osso buco – braised montreal veal shin white wine and tomato, saffron risotto – gremolata   44

chick pea fritter – rapini, chili and olive oil – grilled heirloom carrots and rainbow chard   24

 FROM THE WOOD FIRED GRILL

whole branzino with grilled lemon, cavolo nero – sieglinde potatoes – garlic, rosemary  42

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

pork tenderloin cooked over coals – kumquat mostrada, butternut squash and roast salsify – casteluccio lentils 34

wood grilled chicken with burgundy truffle, sage, chestnut and potato gnocchi – broccoli, wild mushrooms 32

alberta lamb rack cooked over fire, heirloom carrots, red tropea onions – delicata squash 48

STEAKS

6 oz AAA alberta beef tenderloin   42

10 oz CAB rib eye  44

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

 

           



FOR THE TABLE

sea salt, thyme and garlic roast potatoes   7

warm marinated olives – aromatics and herbs   8

slow cooked whole head of garlic    8

brussels sprouts – chestnuts and guanciale   9

grilled heirloom carrots   8

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9