35
Say “Yes” to this collection of artisan cheeses and cured meats along quince paste and fig jam, served with gherkins, grainy mustard, and crostinis.
Can be made V/GF.
Sustainably sourced tiger prawns with fresh horseradish and tomato jam, in wasabi-lime emulsion with lemon zest and cilantro-lime vinaigrette.
GF
19
Crisp chicken wings tossed in a chili-lime glaze and drizzled with jalapeño-lime aioli for a spirited kick.
19
Five-spice pork belly bites with ponzu gel, chili fleur de sel, edamame pods, sesame and pepper emulsion.
19
Bison meatballs with Grana Padano cheese, basil, tomato jam, Mornay sauce and grilled focaccia bread.
18
Honey roasted delicata squash with pickled turnip, roasted walnut crumbs, cranberries, Roquefort cheese, farro grain and frisée lettuce with a tarragon poppy seed dressing.
V/GF
12
Housemade Jalapeno & Parmesan, Sea Salt & Malt Vinegar, Cajun BBQ or Garlic & Dill flavours. With dipping sauce of your choice: peppercorn ranch, truffle aioli, french onion, or pickled jalapeno. Made in a dedicated gluten-free fryer.
V/GF
12
Warm Mediterranean olives marinated in a housemade blend of virgin oils and arcane herbs.
V/GF
24
Premium diced steak in chive crème fraîche and red pepper emulsion, with cornichon caper dressing.
GF
29
Herb-basted duck breast in tarragon and parsnip puree, fresh pea tendrils, red onion marmalade, adorned with an orange-ginger carrot coulis and savory jus.
GF
28
6 oz peppercorn and herb-marinated flatiron steak cooked sous vide, served with witch’s butter & chimichurri, paired with your choice of housemade fresh kettle chips & dip.
GF
28
12oz roasted pork loin with garlic rapini, baby white turnip, creme fraiche, pecorino potato pavè and spruce vermouth jus.
22
Soft polenta with chives, wild mushrooms, Grana Padano cheese, Romesco sauce and vegan multigrain baguette.
20
Choose three: Bison with tomato jam, mustard gherkin relish and smoked cheddar; Lamb with goat cheese, arugula, pickled cucumber and mint crème fraîche; Vegetarian, with chive goat cheese, orange & dill marinated beet, arugula and jalapeños.
V
19
Our twist on the classic French grilled cheese sandwich. Gruyère and Prosciutto Cotto on toasted brioche, with mustard seed and gherkin relish alongside creamy Mornay dipping sauce.
V
