MAIN

SECONDI

fraser valley duck with eagle’s nest honey and natural jus – ash roasted carrots – farro verde – anson mills polenta   38

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

arctic char – saffron mashed potato and herb salad – lemon, nocellara olives and calabrian chili – spinach pesto   34

pacific halibut – pea tip brodo english peas and hannah brooke farms asparagus   42

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 – german butter potatoes – garlic, rosemary   43

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

fraser valley pork chop – smoked apple , artichoke hearts, sunchokes, grilled ramps – maple sherry vinaigrette 43

alberta lamb rack – polenta alla griglia, roasted cipollini onions, hakurei turnips, charred scallions and natural jus 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

wood grilled green asparagus  9