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SECONDI

pacific halibut – zucchini and cauliflower two ways – trumpet of death and lobster mushrooms – mushroom bordelaise   38

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

duck with chanterelle mushrooms, corn from richmond bc, polenta – broccolo fritti – jus gras   35

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, NZ spinach – sicilian olives  33

pork tenderloin cooked over burning coals, baba ganoush and giambotta – green beans   34

chargrilled chicken with harissa and lemon, cous cous two ways – rapini with soffrito   32

alberta lamb cooked over fire – eggplant parmigana – yellow beans – salsa verde   48

STEAKS

6 oz AAA alberta bef tenderloin   42

10 oz CAB rib eye  44

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

24 oz bone in rib eye of beef for two – florence style, late season heirloom tomatoes  with black olive – arugula and parmesan – roast sieglinde potatoes   89

           



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

green and yellow beans    8

grilled heirloom carrots   8

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9

grilled zucchini   9