MAIN

SECONDI

pan seared wild bc sablefish – castelluccio lentils, spinach, roast sunchoke, red wine sauce  48

veal osso buco – braised montreal veal shin, white wine and tomato, saffron risotto, gremolata  46

panelle – chickpea fritter with fall vegetables – brodo with calabrian sweet chili and fresh herbs  48

FROM THE WOOD FIRED GRILL

grilled albacore tuna – spinach, gigante beans, castelvetrano olives, guanciale vinaigrette  36

rossdown farm chicken, marinated with garlic and fresh lemon – gnocchi alla romana, rapini, hand cut salsa verde  39

whole branzino with grilled lemon – lacinato kale, garlic and rosemary roasted potatoes  45

sea scallops from maine with wild bc chanterelle mushrooms – sunchokes, rainbow swiss chard, olive oil sugo  42

alberta lamb rack cooked over fire – grilled radicchio, new season winter squash, sicilian spiced vinaigrette  54

hank’s grass-fed 6oz beef tenderloin – prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio  68

double r ranch 10oz beef striploin – prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio  72

reserve angus 12oz beef ribeye – prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio   76



FOR THE TABLE

warm marinated olives, aromatics and herbs  8
sauteed spinach  8
whole head of garlic – slow cooked in olive oil  9
roasted potatoes, garlic, thyme  10
wood grilled broccolini, anchovy, rosemary and chili  12
organic farm carrots, olive oil and herbs  12
prosciutto and parmesan potato torta  12
grilled portobello and mixed wild mushrooms  15