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Inuit-inspired menu with Chef Sheila Flaherty
Tarlunait (scallop), cold water shrimp, clams, potato, dill
Potted cold water shrimp, romaine, radicchio and kale, maple double smoked bacon, sourdough croutons
Juniper farms greens & mountain sorrel, honey & thyme roasted root veg, apples, toasted pecans and a wild cranberry lemon vinaigrette
Selection of cured meats, pickled vegetables, mustards and bread.
Add a piece of foie gras for $8
Add a piece of cheese for $3
Palaugaaq (bannock) bun, sumac aioli, pickled mushroom relish, cheddar cheese.
Served with salad or rosemary fries.
Grilled palaugaaq (bannok), kimminnaqutiit (cranberry) aioli, roasted roots.
Roasted cherry tomatoes and dandelion greens.
Fennel croquette, roasted artichoke, spinach, sorrel & Pernod veloute.
Vegan ricotta, braised leeks, Swiss chard and vegan demi.
Mountain sorrel and birch syrup cream.
Cherry syrup, thyme infused graham crumble, wild berry sorbet.
Toasted marshmallow, peanut brittle, caramel, vanilla ice cream.
Assortment of Canadian cheese, house-made jams, jellies and preserves, crostini.
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