HAND-MADE CAVATELLI PASTA
STARTER 14 MAIN 20
Hand made, house-cured bacon, fava beans, radish pistou, ricotta, olive oil crumb
SAKURA FARMS PORK 25 Slow cooked pork shoulder, rosti potato, sauerkraut, charred scallion, beer mustard
HERITAGE ANGUS BURGER 16 In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce. With choice of salad or frittes
BOUILLABAISSE 27 Provencal fish stew, Salish sea mussels, fresh fish, saffron & tomato broth, rouille
ALBACORE TUNA 26 Seared rare tuna loin chickpea panisse, roasted peppers, green olive, crudité vegetables,smoked tuna aioli
SOCKEYE SALMON 26 Oven roasted filet Crushed baby new potatoes, peas, carrots, mint, yogurt
QUEEN CHARLOTTE HALIBUT 29 Oven roasted filet Faro risotto, wild mushroom, grilled leek, Swiss chard, rhubarb
VALLEY CHICKEN 25 slow cooked breast, confit leg meat, whole wheat spaetzle, ‘creamed corn’, kale
FLANK STEAK 26 8 oz. Heritage Angus, gratin potatoes, smoked bone marrow, broccoli, aged cheddar, braised shallot
Salish Sea Mussels
starter 15 main 22
choice of three styles, main course served with pommes frites and aioli
Smoked tomato: fennel, chili, basil
Bacon: creamed leeks, pinot gris, tarragon
Moroccan: piperade, preserved lemon, mint
SIDES 6.5
FRITES & AOILI 5-
Hand cut kennebec
BRAISED GREENS 5-
‘Cherry Lane Farms’ greens, meyer lemon, hazelnut
BROCOLI & CHEESE 5-
charred broccoli, aged cheddar,
DUCK CONFIT POTATO SALAD 7-
mustard, celery, radish, soft egg
RATATOUILLE 5-
Summer squash, eggplant, bell pepper, gem tomato, basil
LAMB MEATBALLS 7-
Harissa, stewed peppers, raisin, almond, yogurt
WILD MUSHROOMS 6-
Shallot, tarragon, arugula