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SMALL PLATES |
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ZUCCHINI |
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| Crisp breading, grana padano, grilled lemon | 5.99 |
GREENS |
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| Young romaine leaves, organic hothouse Grana padano, balsamic and EVOO |
10.99 |
CALAMARETTI |
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| In casserole with cherry tomatoes, niçoise olives, parsley Onion and rosemary bread |
13.99 |
LAMB |
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| Slow cooked meatballs Creamy barley, spicy braising jus |
16.99 |
DUCK |
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| Crisp confit leg, seasonal mushroom risotto Rosemary essence |
24.99 |
SPOT PRAWNS |
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| Sautéed with garlic and herbs Alberta hothouse tomato salad, lemon and EVOO |
18.99 |
CHICKEN LIVER |
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| Sugar glazed parfait, caramelized young beets Fairwinds goat cheese fondue |
13.99 |
POTATOES |
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| Confit organic potatoes, cheese fondue | 7.99 |
BROCCOLI |
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| Grilled with lemon, pecorino, EVOO | 6.99 |
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MEDIUM PLATES |
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GNOCCHI |
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| Handmade ricotta dumplings, seasonal foraged mushrooms Young leaves, organic double cream, rosemary essence |
18.99 |
RAVIOLO |
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| Northern Alberta wild boar Bolognese filling Cranberry, thyme, brown butter, Crème fraiche |
14.99 |
TAGLIOLINI |
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| Ahi tuna conserva, capers, coco bean, cherry tomato coulis | 16.99 |
RISOTTO CARNAROLI |
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| Chef's seasonal risotto | 13.99 |
LARGE PLATES |
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BEEF |
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Seared Spring Creek flank Steak and braised shank |
26.99 |
SCALLOPS |
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| Qualicum Beach scallops, slow cooked Broek Acres pork belly Glazed carrots, green pea pure, EVCO |
33.99 |
DUCK |
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| Roast Noble Farms duck breast, sweet and sour pepperonta Creamy spelt grains Natural jus au confit garlic and pine nuts |
38.99 |
PORK |
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| Broek Acres pork loin ‘roast’, crepe with braised shoulder ragu Turnip puree, natural jus |
25.99 |
SEASONAL FISH |
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| Sea and fresh water fish | Market price |
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CHEF’S "SURPRISE" MENU Experience our famous four course chefs tasting menu that features fresh, local ingredients from local purveyors. |
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Four courses $85/ per person |
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ADDITIONAL COURSES Fish Course Market Price Cheese Course $7.95/ per person |
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Wine pairings for each course available: $40/ per person Please inform your server of any allergies or dietary concerns *We request that the whole table participate in |
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