Dinner

 

Kale 14

Pine, Lemon, Mint

Salt-Roasted Beet 16

Chevre, Parsley

Parsnip 16

Maple, Chive, Root Ash

Burrata 18

Seasonal Accompaniment

Malfatti 17/24

Saffron Broth, Shallot

Pork Belly 24

Pickled Tomato, Garden Onion

Canadian Salmon 29

Aguachile, Greens, Yuzu Oil

Octopus Shawarma 25

Sultanas, Cous Cous, Vadouvan

Polpette 17/24

Pomodoro, Feta, Pinenut 

Half Roast Chicken 28

Sherry Vin, Parsnip, Mixed Herb

 

Executive Chef I Alex Smith

 

DESSERTS 13

Les Douceurs du Chef

 

CASH ONLY

20% gratuity will be added to parties of six or more