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.
V/GF
30
Say “Yes” to this collection of artisan cheeses and cured meats along with quince paste, and fig jam, served with gherkins, grainy mustard, and crostinis.
V/GF
12
Warm Mediterranean olives marinated in a housemade blend of virgin oils and arcane herbs.
V/GF
Sustainably sourced tiger prawns with fresh horseradish and tomato jam, in wasabi-lime emulsion with lemon zest and cilantro-lime vinaigrette.
GF
18
Medley of fresh summer ingredients tossed in a cilantro lime vinaigrette with farro grain, arugula, heirloom tomatoes, compressed lime watermelon, chèvre cheese and toasted almonds.
V/GF
19
Crisp chicken wings tossed in a chili-lime glaze and drizzled with jalapeño-lime aioli for a spirited kick.
29
Herb-basted duck breast in tarragon and parsnip purée, with orange-ginger carrot coulis and savory jus, accented with fresh pea tendrils and savoury onion marmalade.
GF
22
Harvest mushrooms are the heart of our chive-infused polenta with scallion emulsion, Romesco sauce & a sprinkle of Grana Padano cheese.
V/GF
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
28
6 oz peppercorn and herb-marinated flatiron steak cooked sous vide, served with witch’s butter & chimichurri, paired with your choice of housemade kettle chips & dip.
GF
26
Seared pork belly with a fire roasted pepper Romesco sauce, served on a bed of butter-braised cabbage and sprinkled with mustard seeds.
GF
20
Choose three, in any combination: 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 and dill marinated beet, arugula and pickled vegetables.
V
24
Premium diced steak in chive crème fraîche and egg yolk emulsion, with scallion emulsion and cornichon-caper dressing. Served with crostini.
GF
