MAIN

SECONDI

fraser valley duck with buckwheat honey and natural jus – ash roasted bc corn – crisped farro verde chantrelles and grilled savoy cabbage   38

truffled chicken breast  – sieglinde potato gnocchi, grilled broccolini – wild and cultivated mushrooms, natural jus   36

golden eagle sablefish – grilled puntarelle with nduja , rapini – cannellini beans and calabrian chili, preserved sungold tomato and nocellera olive tapenade  42

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

 

 FROM THE WOOD FIRED GRILL

whole branzino with grilled lemon, cavolo nero – german butter potatoes – garlic, rosemary   43

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

fraser valley pork chop – maple dijon vinaigrette, roasted sunchokes and brussels sprouts, grilled artichoke hearts  – celeriac puree 43

alberta lamb rack – ash roasted winter squash, roasted baby beets, heirloom carrots and salsify, natural jus 48

 

STEAKS

6 oz AAA alberta beef tenderloin   42

10 oz CAB rib eye   44

28 oz bone in rib eye of beef for two – florence style   97

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

grilled rapini with balsamic vinegar   8

grilled heirloom carrots   8

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9

grilled local summer squash  9