APPETIZERS

ROASTED CABBAGE | 15
Hemp Seeds, Soubise, Alpindon Cheese

HUMPBACK SHRIMP CAKES | 16
Lemon Verbena, Parsley, Spiced Sabayon

HASSELBACK SQUASH | 15
Vinegar Braised Kale, Brown-Butter Mustard Sauce, Fried Sage

BEEF BRISKET | 17
Black Garlic Barbeque Sauce, Malt Vinegar Lichen, Pear, Pickled Onion Flower

BC OCTOPUS | 18
Kholrabi Salad, Duck Egg Yolk, Black Crab Apple

NEW BRUNSWICK WILD STURGEON CAVIAR
Green 5g | 29     Black 5g | 29     Gold 5g |29

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

 


ENTRÉE

LAVAL RABBIT | 46
Spaghetti Squash, Pumpkin, Crispy Kale, Leeks, Pumpkin Seed

ALBERTA DUO OF BEEF | 48
Braised Beef Tongue and Cornmeal Crusted Veal Sweetbreads

PRAIRIE GARDENS CAULIFLOWER | 34
Beet Green Pesto, Beet Stem Relish, Cauliflower Rice

ELK SIRLOIN | 50
Potatoes, Roasted Garlic, Foie Gras, Carrot, Oyster Mushroom

EDGAR’S ARCTIC CHAR | 46
Celery Root Brown Butter Sauce, Celery Root Dumpling, Leek Marmalade


DESSERT

DANDELION COFFEE CAKE | 12
Celeriac Ice Cream, Whiskey Caramel Sauce

CANADIAN CHEESE | 16
Dandelion Honey, Stewed Currants, Rosemary & Sea Buckthorn Jam

SWEETFERN PANNA COTTA | 11
Cranberry & Mint Ice, Bee Pollen, Caribou Lichen

 


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

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