APPETIZERS

 

AUTUMN SQUASH | 16
Roasted Squash, Verjus Pear, Blue Benedictine, Birch-Parsley Sunflower Seeds

WILD MUSHROOMS | 21
Garlic Puree, Apple Cider Chicory, Grilled Broccoli Stem, Almost Burnt Cream

FOIE GRAS | 27
Red Plum, Chanterelle, Summer Blossoms, Ployes

CAULIFLOWER SOUP | 14
Grilled Romanesco, Sherry Burdock, Crab Apple, Chive

BENTLEY BISON TARTARE | 24
Porter-Pickled Mustard Seed, Sea Asparagus, Black Currants, Red Fife Cracker

NEW BRUNSWICK STURGEON CAVIAR 
Black 5g | 23     Green 5g | 25     Gold 5g | 27

or 20g of your choice | 90

TRIO OF CAVIAR 15g | 65
Shallot, Spruce Needles, Creme Fraiche, Ployes Blinis


ENTRÉE

 

CAULIFLOWER MUSHROOM | 33
Sangre Potato Pave, Cherry Vinegar Cipollini, Seaweed Roasted Carrots, Sunchoke Jus

MASSET SALMON | 42
Cauliflower, Braised Leek, Smoked Butter Dill Beurre Blanc

SUNGOLD LAMB | 47
Creamed Kale, Burnt Spring Onions, Dehydrated Tomatoes, Fried Sage

BROME LAKE DUCK | 44
Fingerling Potato, Creamed Corn, Corn Panisse, Fennel

ALBERTA BEEF SHORT RIB | 50
Braised Sunchoke, Roasted Turnip, Duck Fat Radish


DESSERT

 

BIRCH & ROSE | 13
Sweatern Chiffon Cake, Rose Plums, Birch Meringue

CLOUDBERRY PANNA COTTA | 9
Raspberry Ice, Aurora Apple, Sea Buckthorn, Mint

BUTTER TART | 11
Walnut, Thyme, Burnt Corn Husk Ice Cream


 

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

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