APPETIZERS

 

MANS ORGANIC SQUASH | 14
Aged Goat Gouda, Bosc Pear, Black Garlic, Hazelnut

POUTINE RAPPE | 15
Braised Duck Leg, Novakoh Russet Potato, Blueberry, Pickled Spruce Tips

ROASTED CARROT SOUP | 12
Lentil, Turnip, Savory Cream, Garlic Chip

PINE HAVEN PIG TONGUE | 15
Braised Cabbage, Aurora Apple, Sumac Pork Rinds, Pickled Mustard Seeds

SUNCREEK RANCH ELK TARTARE | 18
Cured Egg Yolk, Potato Net, Legume Shoots, Crab Apple Jam


ENTRÉE

 

PARSLEY ROOT | 28
Roasted Oyster Mushroom, Glazed Sunchokes, Wild Rice, Parsley Pesto

VANCOUVER ISLAND LING COD | 35
Squash Terrine, Einkorn Wheat, Leek Duxelle, Poplar Tree Capers

KING COLE DUCK | 39
Roasted Beet Mosaic, Poached Pear, Oyster Mushroom, Glazed Parsnip

LAVAL RABBIT | 39
Cider Heirloom Carrot, Leek, Turnip, Red Beet Puree

KETA SALMON | 37
Pink Shrimp, Herbed Cream, Pickled Cauliflower, Vinegar Confit Tomato

SUNCREEK RANCH ELK | 45
Burnt Cabbage, Mustard Glazed Carrot, Fingerling Potato, Buffalo Berry


DESSERT

 

WALNUT FINANCIER | 11
Pumpkin Ice Cream, Salted Caramel, Praline, Haskap Puree

SCREECH CARROT CAKE | 13
Brown Butter Powder, Candied Walnut, Dandelion Root Coffee Ice Cream

BUCKWHEAT TOFFEE PUDDING | 10
Whiskey Toffee Sauce, Hazelnut Cherry Gelee, Lavender Ice Cream


 

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