APPETIZERS

IRISH POINT OYSTERS | 3.50 each
Amrosia Apple, Rosehip Foam
Add: Caviar 1g | 5

BC FIDDLEHEASDS | 16
Braised Lamb Breast, White Wine Leeks, Marigold

NETTLE SOUP | 14
Celery Root, Apple, Button Mushroom

ALBERTA ELK TARTARE | 18
Wild Carrot Aioli, Leek Marmalade, Pickled Pearl Onion, Porter Sourdough

ALBACORE TUNA | 17
Green Tomato, Pickled Celery Leaf, Radish Greens, Chervil

NEW BRUNSWICK STURGEON CAVIAR 
Green 5g | 25     Black 5g | 25     Gold 5g | 25

Trio of Caviar 15g | 65
Egg Confetti, Shallot, Creme Fraiche, Ployes Blinis


ENTRÉE

YEAST ROASTED CABBAGE | 28
Grilled Baby Leek, Smoked Celeriac Puree, Split Yellow Peas

SASKATCHEWAN PICKEREL | 38
Herb Roasted Potatoes, Rutabaga, Braised Lichen Hash

VANCOUVER ISLAND LING COD | 40
Barley, Acorn Squash, Fried Kale, Cider Vinegar Parsnips

LAKE TROUT | 38
Eastern White Cedar, Potato, Chard Stem, Oyster Mushroom

PACIFIC HALIBUT | 40
Grilled Kale Sauce, Clams, Wild Rice, Button Mushroom, Pickled Kale Stem

BEEF STRIPLOIN | 47
Roasted Cabbage, Oyster Mushroom, Red Fife, Walnut Sauce


DESSERT

CARROTS & SWEETFERN | 12
Bee Pollen, Candied Lemon Verbena, Ice Cream

CANADIAN CHEESE | 16
Cheval Noir De L’Isle, Rassembleu, Le Petit Bayou

SEA BUCKTHORN | 10
Ice Cream, Birch Syrup, Candied Icelandic Moss


*Note, due to the seasonality of our ingredients, our menu is subject to change.

No outside food and beverages permitted (including special occasion cakes)