MAIN

SECONDI

fraser valley duck with braised red cabbage – parsnip chips, celeriac fondant – red wine sauce 38

chicken with nduja – sieglinde potatoes, grilled rapini – sicilian spiced vinaigrette  36

arctic char – saffron mashed potato and grilled fennel, lemon, nocellara olives and calabrian chili 34

haida gwaii sablefish – mushroom essence, salsify, castellucio lentils and brussels sprouts leaves 38

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, flageolet beans, spinach – sicilian olives   33

bone in pork chop – celeriac puree – brussels sprouts, artichoke hearts, sunchokes, grainy dijon – natural jus 43

alberta lamb sirloin cooked over fire – polenta alla griglia, salsa verde, giambotta and charred scallions 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

roast brussels sprouts with chestnuts 8