starts

garlic spot prawn wontons 9 bison carpaccio 10

cold
hot

ginger-passion fruit dipping sauce currant-date compote

leek and manchego tart 8 chanterelle mushroom paté 8
bannock bread, saskatoon berry jam
seared foie gras 16 pearl bay oysters on the 1 2 shell 12
strawberry black pepper puree orange-lavendar mignonette

venison consommé 7 duck confit on mesclun greens 11

salad
soup

minced apple cherry vinaigrette

mapled ham split pea soup 5 waldorf 9
chervil crème fraiche apple, celery root, fennel, pecans

mains
beer braised pork belly 20
potato pureé, garlic mushrooms, parsnip chips, maple cream ale

beet + tarragon ravioli 17

roasted shallot cream sauce
miso-poached salmon 22
fava beans, tomato confit, duchess potatoes, lemongrass foam

elk sausage 25
braised cabbage, lentils, wild rice pilaf, cranberry madeira sauce
roasted chicken breast 22
curry vermicelli, carrots in fenugreek butter, grilled belgian endive, mango-mint sauce

pork wellington 21
fingerling potatoes, braised fennel, sweet onions, rosemary demi

grilled leg of lamb 26

dilled flageolets, eggplant tempura, yam pancake, pomegranate jus

executive chef: alexander berner

ate
west coast infusion