MENU

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OURS

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sharing plates available until 10:00PM

 

RATIONS / 8.5
house bread, herbed butter, house pickles, olives, [market cheese add 5.0]

CURED TROUT + SMOKED CARROTS / 11.0
orange, ginger, dill, fennel cream

BURRATA / 15.0
beet puree, candied pistachios, arugula

KALE SALAD / 10.0
kale, compressed rutabaga, cranberries, halloumi, herbs, shallot vinaigrette

THE OTHER SALAD / 15.0
shaved carrots, radish, daikon, chicken, pancetta, egg, carrot vinaigrette

FRIES / 7.0
hand-cut PEI spuds [parmesan add 5.0]

FRIED CHEESE / 10.0
cheddar curds, house marinara

 

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MINE

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main plates available until 8:45PM

 

BEETROOT FETTUCCINE / 24.0
chickpea cream, lemon, spinach, broccolini, bok choy

CORNISH HEN / 28.0
polenta, pancetta, brussel sprouts, cranberries

PORK TENDERLOIN / 26.0
fondant potatoes, apple + carrot chutney, spinach

BEEF SIRLOIN / 34.0
creamed potato, glazed carrots, au jus

ARCTIC CHAR / 30.0
jerusalem artichoke + celery root puree, lemon bok choy

 

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DESSERT

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desserts available until 10:00PM

 

FIGS + CHEESE / 15.0
caramelized sugar, seasonal fruit, market cheese

CRÈME BRULÉE / 9.0
vanilla custard, torched sugar

CHOCOLATE THREE WAY / 12.0
chocolate brownie, chocolate bowl, chocolate sauce

CHEESECAKE / 9.0
seasonal, just ask your server

 

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– menu by –

chef rebecca wagner + sous chef adrian watson

– no modifications –

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