MAIN

SECONDI

fraser valley duck with polenta swiss chard, fava beans – red wine sauce   38

roast sablefish  – fennel and lemon risotto – baby fennel, maple vinaigrette   39

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

chickpea fritter – rapini, chili and olive oil – grilled heirloom carrots and chard stems   24

 FROM THE WOOD FIRED GRILL

whole branzino with grilled lemon, cavolo nero – sieglinde potatoes – garlic, rosemary   43

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

pork tenderloin cooked over coals – casteluccio lentils, asparagus, baby white turnip, tomato  – balsamic vinegar   34

lemon chicken – castelvetrano olives and cumin, mashed potato with olive oil – grilled rapini   34

alberta lamb cooked over fire – seasonal local vegetables, 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 heirloom carrots   8

mashed potato with olive oil   7

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9

wood grilled green asparagus   9