MAIN

SECONDI

arctic char from whitehorse – brown butter, capers, chives, grilled cauliflower, roast sunchokes – crispy artichokes 32

veal osso buco – braised montreal veal shin white wine and tomato, saffron risotto – gremolata   44

fraser valley duck – chinese artichokes and polenta, romanesco and pistachios – jus gras 35

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

 FROM THE WOOD FIRED GRILL

whole branzino with grilled lemon, cavolo nero – sieglinde potatoes – garlic, rosemary  42

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

pork tenderloin cooked over coals – green tomato chutney, hubbard squash and roast beets – casteluccio lentils   34

wood grilled chicken with burgundy truffle broccoli and potato gnocchi – wild mushrooms 32

alberta lamb cooked over fire – eggplant parmigana – yellow beans – salsa verde   48

STEAKS

6 oz AAA alberta bef tenderloin   42

10 oz CAB rib eye  44

24 oz bone in rib eye of beef for two – florence style    89

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

brussels sprouts – chestnuts and guanciale   9

grilled heirloom carrots   8

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9

wood grilled delicata squash 9