MAIN

SECONDI

fraser valley duck with truffled farro risotto – roasted parsnips – red wine sauce with coronation grapes   38

chicken with harissa – cous cous two ways – golden raisins, grilled rapini – lemon and olive oil   36

arctic char – risotto with calabrian chili – lemon and nocellara olives – braised fennel   36

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 – sieglinde potatoes – garlic, rosemary   43

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

wood grilled romanesco ‘spiedini’ , cous cous with lemon and pistachios – warm spiced vinaigrette 28

crispy pork belly – celeriac puree – brussel sprouts, artichoke hearts, chestnuts maple vinaigrette   36

alberta lamb rack cooked over fire – tri-color carrots, salsify, castelluccio lentils – 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 delicata squash    9