DINNER

SPRING 2017

Warm Olives & Walnuts

10

with grilled flat bread

Green Salad

12

butter lettuce, fried green tomatoes, herbs, pumpkin seeds, avocado dressing

Roasted Mushrooms

13

black rice, labneh, pickled ginger, wakame & stout glaze

Heirloom Tomatoes

13

with fresh corn polenta croutons, ricotta & peach salsa

Smoked Rainbow Trout

14

potato salad, beer-battered beans & lemon dressing

Roasted Lamb Pancetta

15

crushed peas & mint, fennel pakora, jalapeno & yoghurt

Grilled Calamari & Vegetable Noodles

15

tamarind vinaigrette, pickled chillies & almonds

Meat & Cheese Board

small 16 large 22

house-made charcuterie, cheeses, pickles, flatbreads

Gnocchi

small 14 large 18

shitake mushroom bolognaise, black garlic, grilled escarole & parmesan cream

Char-grilled Burger

18

chips, thyme aioli, cheddar, pickled onions

Roasted Pork Belly & Gulf Shrimp

24

sunchokes, lobster bisque sauce, sunflower seed gremolata

Braised Oxtail Croquette

24

BBQ nantes carrots, greens, mustard crème fraiche & spiced nuts

Fish of the day

please ask server for details

Please note our menus are seasonal and ingredient driven. They change often. The posted menu here is not guaranteed to be exactly as it appears at the restaurant. Please call ahead if you have allergy or dietary concerns.

On Sunday’s we offer a special fixed price meal which includes an appetizer, a main and a dessert for $38.  You can forgo the fixed price option on Sundays as some of our regular menu favourites will be offered la carte. Sunday suppers change every week and the menu is not fully finalized until the day before.