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Authentic Indigenous cuisine with Chef Joseph Shawana | Available until November 17
Le Coprin mushrooms, heirloom beans, wild leek broth
Romaine, radicchio and kale, maple double-smoked bacon, sourdough croutons, parmesan cheese
Berry vinaigrette and chestnut puree
Dried cedar-smoked berries, toasted hazelnuts and candied Ontario walnuts, green goddess aioli
Selection of cured seafood created in house.
Served with mustards, chutneys and preserves, and warm toasted baguette. Please ask your server for today’s featured items.
Grilled apples, brussels sprouts, rutabaga mash served with Juniper maple cranberry gastrique
Three sisters succotash, roasted fingerling potatoes, Labrador tea velouté, pine needle salt
Roasted sunchoke puree, braised leeks, toasted quiona & a sweet chery gastrique
Roasted root vegetables, apple and butternut squash puree, sweetgrass demi
Grilled bannock with roasted sunchoke puree, roasted root vegetables and sorrel sauce.
Served with rosemary fries or garden salad
Little neck clams tossed in a herb, garlic, chili and parmesan in a white wine reduction
Pine needle (s) | Wild blueberry (s) | Cherry (s)
Sweetgrass | Dark chocolate | French vanilla
6 oz assortment of Canadian cheese, house made jams, jellies and preserves, crostini
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