Dinner & Dessert

Dinner

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.

Dinner

Spice-roasted hazelnuts - 3
Spiced pork rinds - 6

Smoked Castelvetrano olives - 5
Sawmill Bay oysters, half dozen, celery & mirin jelly - 18

Fried freshwater smelt, blistered shisito peppers - 6
Crispy pork schnitzel, spiced beer mustard - 10
Grilled veal
 tongue, anchovy emulsion, buckwheat, nori - 8
Smoked foie gras torchon, quince compote, brioche - 24
Duck leg rillettes, house pickles, country bread - 15
Hay-aged, smoked quail, honey, salt & pepper - 16

Bison carpaccio, black olive & soy vinaigrette, crispy burdock, arugula - 14
Sous-vide steelhead trout, North Arm Farm beets, compressed apple, bergamot, honey - 15
Lamb tartare, lovage emulsion, compressed cucumber, toasted pecans, Kennebec potato chips - 16
Dungeness crab salad, chayote & carrot slaw, leek emulsion, crispy lemon, coriander - 14

Harvest vegetables - ??
Hand-cut poutine, chicken gravy, aged-cheddar curds - 10
Grilled asparagus, parmesan mousse, soft-boiled egg, toasted shallot crumb - 12

Slow-poached farm egg, onion purée & barley, cheese, garlic scapes, toasted buckwheat (per guest) - 4
Roasted bone marrow, king trumpet & crimini mushrooms, sautéed leeks, country bread - 19
Farmcrest chicken, english peas, fresh basil, savoury granola, toasted hay oil - 16
Saltspring mussels & Humboldt squid, winter radish, crunchy fennel, tomato-saffron sauce - 17
Fresh 'chorizo' sausage, Sidestripe prawns, white beans, romesco sauce, nettles - 19
Roasted veal sweetbreads, cippolini onions, green apple purée, wood sorrel, tonka bean - 19
Seared venison, roasted sunchoke, parsnip-coffee purée, turnip tops, cocoa nib - 24

Pemberton Meadow dry-aged beef striploin, roasted potatoes, local greens, hay jus - 51
Whole-roasted Brome Lake duck, orange-infused kohlrabi, toasted juniper, leek oil - 64
Alberta Reserve Angus beef ribeye, foie gras & bone marrow jus - 93

Wildebeest cheesecake, strawberry sorbet, crumble - 9
Anjou pear, dark chocolate honeycomb, chocolate sorbet - 9
Cereal milk ice cream, caramel-coated popcorn, vanilla meringue - 9