MAIN

SECONDI

fraser valley duck with truffled polenta , ash roasted carrots, grilled broccolini – natural jus  38

roasted chicken breast – romesco sauce, lemon, cumin, garlic and castelvetrano olives, spiced chickpeas and charred rapini 36

golden eagle sablefish – olive oil mashed potatoes, brussels sprouts – roasted maitake mushrooms, mushroom essence  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

crisped fraser valley pork belly and grilled bc octopus, grilled romanesco and roast sieglinde potatoes, salsa verde  42

alberta lamb rack with castelluccio lentils, roast salsify – black tuscan kale – 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

wood grilled broccolini with anchovy and rosemary  8

truffled polenta with grana padano  8

potatoes with prosciutto and parmesan   8

grilled portabella and mixed wild mushrooms   9

calabrian spiced chickpeas with olive oil and herbs  7