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Seasonal Menus: each visit offers fresh, delectable discoveries.
Cedar smoked duck, braised fennel and confit potato, black olive tapenade and candied lemon zest
Muhammara, Beluga Lentils, Chorizo, Pickled Onion, Olives and Confit Tomato
P.E.I beef tartare, smoked oyster aioli, pickled mustard seeds, toasted brioche
Pickled wild leeks, radish and cucumber, cranberry thyme emulsion
Romaine, radicchio and kale, roasted apple, maple double smoked bacon, sourdough croutons
Shaved native roots, blueberry and sweet grass vinaigrette
Local wild rice and steel cut oat risotto, wildflower honey, roasted roots, sage blueberry juice
6 oz Grilled Canadian Beef tenderloin, le coprin mushroom harvest, creamer potatoes, veal jus
Bruleed marrowbone, mushroom escabeche, roasted local grapes, birch roasted vegetables, and sumac sweet potatoes duchess
Ask your server for the daily featured pasta, gluten free pasta available
Pan seared locally sourced duck breast, burnt honey glaze, pickled mustard seeds, king oyster mushroom
Spiced ancient grains and lentils, Roasted Mushrooms, Spicy Carrot hummus, Brussels Sprouts, Pomegranate, Dukkha.
Chef’s seasonal inspiration
Macerated Berries with a Sortilege Zabaglione and Amaretti Cookie Crumble
Sweet grass ice cream, bannock crumble
Spice cake base, espresso crème anglaise, brandy snap
Saffron, Rosemary and Brown Sugar poached Pear, Honey Mint Yogurt, Oat Crumble, Apricot Ice Cream
selection of 3 Canadian premium cheeses,
candied nuts, preserved berries
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