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
Fried freshwater smelt, blistered shisito peppers - 6
Yarrow Meadow duck leg rillettes, house pickles, country bread - 12
Crispy pork schnitzel, spiced beer mustard - 9
Smoked foie gras torchon, rhubarb compote, brioche - 24

Slow-poached farm egg, onion purée & barley, cheese, garlic scapes, toasted buckwheat (per guest) - 4
Grilled asparagus, parmesan mousse, soft-boiled egg, toasted shallot crumb - 12
Cured steelhead trout, purple & golden beets, nasturtium puree  - 15
Lamb tartare, lovage emulsion, compressed cucumber, toasted pecans, Kennebec potato chips - 16

Feature harvest vegetables - ??
Farmcrest chicken, english peas, fresh basil, savoury granola, toasted hay oil - 16
Local shellfish, crispy squid, boudin blanc, heirloom tomatoes, bonito flakes - 18
Grilled veal tongue, roasted chanterelle mushrooms, ancient grain ‘risotto’, fava beans - 18
Fresh 'chorizo' sausage, white bean cassoulet, stinging nettle pesto - 15
Roasted veal sweetbreads, cippolini onions, green apple purée, wood sorrel, tonka bean - 19
Hay-aged, smoked quail, honey, salt & pepper - 16
Roasted bone marrow, king trumpet & crimini mushrooms, sautéed leeks, country bread - 19
Slow-cooked pork belly, charred kale, potato chip & pork rind crumb, jalapeño vinaigrette - 15
Fraser Valley lamb shoulder ‘chop’, Tokyo turnips, local radishes, spinach purée - 24

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