APPETIZERS

 

RIVERBEND BEETS | 14
Roasted Yeast Goat Milk, Chevre, Oxalis, Herb Oil

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, Pickled Mustard Seeds

PRAIRIE GARDENS LAMB TARTARE | 18
Cured Egg Yolk, Potato Net, Herbs, Hawthorne Jam


ENTRÉE

 

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

BC BLACK COD | 37
Seed Crusted Pomme Puree, Confit Fennel, Charred Shallot, Black Barley

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

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

PRAIRIE GARDENS LAMB | MP
Chef’s Preparation

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


DESSERT

 

WALNUT FINANCIER | 11
Pumpkin Ice Cream, Salted Caramel, Praline, Saskatoon Berry Jam

CLOUDBERRY PANNA COTTA | 9
Raspberry Ice, Mint, Juniper, Sea Buckthorn Gel

BUCKWHEAT TOFFEE PUDDING | 10
Hazelnut Cherry Gelee, Lavender Ice Cream, Brown Butter Powder


 

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