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FROM THE WOOD FIRED GRILL

chinook ‘king’ salmon with potato gnocchi
marinated artichoke hearts, green olives, fennel, blood orange  42

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

lemon and garlic marinated chicken
gnocchi alla romana, rapini, sicilian spices  39

lamb rack from alberta with cannellini beans
rainbow chard – leaves and stems, mint salsa verde  54

WOOD GRILLED STEAKS
snake river farm 6oz wagyu flat iron 62
black angus reserve 12oz beef ribeye 76
prosciutto and parmesan potato torta, ash roasted red onions
collard greens, salmoriglio

MAIN COURSE / SECONDI

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

roast sea scallops from massachusetts
portobello mushroom, cauliflower, sunchokes, balsamic vinegar  42

pei halibut with king oyster mushrooms
cauliflower, potato puree with olive oil, salsa verde  48

panelle – chickpea fritter with spring vegetables
brodo with calabrian sweet chili, fresh herbs  29

SIDES / CONTORNI

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