Dinner & Dessert


Our dishes are prepared family-style - served as they are ready and intended for sharing. Meats are naturally, ethically, and locally raised; seafood is sustainable; and produce is seasonally sourced from local farms. Enjoy.


Spice-roasted hazelnuts - 3
Spiced pork rinds - 6

Smoked Castelvetrano olives - 5
Sawmill Bay oysters, half dozen, celery & mirin jelly - 18
Foraged & harvested greens, elderflower vinaigrette - 9
Smoked bone marrow butter, bread - 7
Fried freshwater smelt, blistered shisito peppers - 6
Crispy pork schnitzel, spiced beer mustard - 9

Grilled asparagus, soft cheese, hen egg, onion crumb - 12
Steelhead trout, roasted local beets, nasturtium emulsion, beet jelly & meringue  - 15
Yarrow Meadow duck leg rillettes, house pickles, country bread - 12
Lamb tartare, lovage emulsion, compressed cucumber, brown butter powder, toasted pecans - 16
     substitute pork rinds +4

Feature harvest vegetables - ??
Slow-poached farm egg, onion purée & barley, cheese, garlic scapes, toasted buckwheat (per guest) - 4
Smoked foie gras torchon, rhubarb compote, brioche - 24
Pan-roasted halibut, oyster mushrooms, egg yolk dashi, seaweed - 33
Roasted veal sweetbreads, cippolini onions, green apple purée, wood sorrel, tonka bean - 19
Hay-aged, smoked quail, wild berry honey, salt & pepper - 16
Slow-cooked pork belly, charred kale, potato chip & pork rind crumb, jalapeño vinaigrette - 15
Fresh 'chorizo' sausage, white bean cassoulet, stinging nettle pesto - 15
Farmcrest chicken, english peas, fresh basil, savoury granola, toasted hay oil - 16
Grilled veal tongue, roasted chanterelle mushrooms, ancient grain ‘risotto’, fava beans - 18
Fraser Valley lamb, Tokyo turnips, local radishes, spinach purée, rotating cut, lamb 'lardons' - ??

Wildebeest cheesecake, blood orange sorbet, crumble - 9
Toasted hazelnut ice cream, sorrel mousse, fresh strawberries  - 7
Local Bing cherries, dark chocolate honeycomb, cherry blossom sorbet - 11