pacific halibut – white wine, cream, fresh herbs, butter beans – brodo of summer vegetables   38

roast duck with farro verde, golden and chioggia beets – fava beans, jus gras   35

hecate strait smoked sablefish – fillet and risotto, green daikon radish – maple vinegar, honey, mustard   38

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


whole branzino with grilled lemon, red mountain spinach – warba nugget potatoes, garlic, rosemary   42

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

pork tenderloin cooked over coals – strawberry soffritto, buckwheat polenta, florence fennel – green beans   32

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

alberta lamb cooked over fire – grilled heirloom carrots, braised spring cabbage – yellow wax bean   48


6 oz AAA alberta tenderloin of beef  42

10 oz CAB rib eye  44

24 oz bone in rib eye of beef for two – florence style   84

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



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