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SECONDI

fraser valley duck with braised red cabbage polenta fries and parsnips – red wine sauce    38

aqua pazza – roast sablefish in crazy water – manila clams, root vegetables, saffron – chili   39

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

chick pea 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, celery root, roast salsify – mushroom bordelaise 34

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

alberta lamb cooked over fire – carrot top pesto, heirloom carrots, roast beets – slow cooked rutabaga   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