MAIN

SECONDI

fraser valley duck with truffled polenta – swiss chard, chanterelle mushrooms – red wine sauce 38

truffled chicken – winter squash and grilled rapini, potato gnocchi with wild and foraged mushrooms – natural jus   36

golden eagle sablefish – cauliflower and broccoli, cannellini bean puree, maple vinegar, honey, mustard    40

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 – sieglinde potatoes – garlic, rosemary   43

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

wood grilled romanesco ‘spiedini’ , cous cous with lemon and pistachios – warm spiced vinaigrette 28

pork tenderloin cooked over coals – castelluccio lentils, salt baked celery root, brussels sprouts – balsamic vinegar   36

alberta lamb rack cooked over fire -tri-color carrots, white turnip, young beets – 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

wood grilled delicata squash    9