MAIN
SECONDI
roast sablefish with porcini mushrooms – castelluccio lentils, cavolo nero, red wine sauce 46
veal osso buco – braised montreal veal shin, white wine and tomato, saffron risotto, gremolata 46
cauliflower with winter truffle – roast portobello mushroom, collard stems, truffle vinaigrette 29
FROM THE WOOD FIRED GRILL
rossdown farm chicken with black winter truffle – sage-chestnut potato gnocchi, spinach, maitake mushrooms 39
whole branzino with grilled lemon – lacinato kale, garlic and rosemary roasted potatoes 45
sea scallops with citrus butter – sunchokes – roast and puree, cauliflower, delicata squash, crispy sage 42
alberta lamb rack cooked over fire – rapini with soffritto, grilled polenta and salsa verde 48
STEAKS
6oz AAA alberta beef tenderloin 49
10 oz certified angus beef rib eye 54
potatoes with prosciutto and parmesan, ash roasted onions, collard greens, salmoriglio
FOR THE TABLE
roast potatoes, garlic, thyme 9
warm marinated olives, aromatics and herbs 8
whole head of garlic – slow cooked in olive oil 9
sauteed spinach 8
potatoes with prosciutto and parmesan 12
wood grilled broccolini, anchovy, rosemary and chili 12
grilled portabella and mixed wild mushrooms 12
glorious organics carrots, olive oil and herbs 9