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