Dinner

Nettle and Cashew Pesto Orecchiette – Comte Cheese (V/VE) 18

Charred Fava Beans – Sheep Yogurt Curd (V/VE) 16

Miso Caramel Glazed Duck Leg – Garlic Mirin Glaze 24

Udon in Sesame Seed Broth – Vancouver Island Fiddleheads and Seaweed   19

Pacific Octopus Terrine – Smoked Candied Almonds, Sherry Ice 23

Fried Goat Gouda and Roasted Endive Salad – Sundried Olives, Watercress (V) 19

Crispy Chicken & Pickles – Dill Pickle Powder, Mayo 16

House Milled Sourdough Bread and Cultured Butter (V) 6

Foraged Spring Salad – Cresses, Miner’s Lettuce, Ox-Eye Daisy,

Currant Vinaigrette (VE) 15

Grilled Humbolt Squid – Pickled Ramps, Fermented Barley Marinate 15

Spring Asparagus – Bergamot and Chili Malted Rice Butter 18

Buckwheat Brioche Bun – Sunchoke and Onion, Goat Camembert Cream (V) 17

Fettuccini with Sea Urchin Butter Sauce – Shiso Green Plum, Cured Yolk 26

Sherry Vinegar Marinated Beet Salad – Blue Cheese Cream, Spring Onion (V/VE) 15

Roasted Knotweed with White Prosciutto – Duck Hollandaise 16

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Nettle and Cashew Pesto Orecchiette – Comte Cheese (V/VE)

18

Charred Fava Beans – Sheep Yogurt Curd (V/VE)

16


Miso Caramel Glazed Duck Leg – Garlic Mirin Glaze

24

Udon in Sesame Seed Broth – Vancouver Island Fiddleheads and Seaweed  

19

Pacific Octopus Terrine – Smoked Candied Almonds, Sherry Ice

23

Fried Goat Gouda and Roasted Endive Salad – Sundried Olives, Watercress (V)

19

Crispy Chicken & Pickles – Dill Pickle Powder, Mayo

16


House Milled Sourdough Bread and Cultured Butter (V)

6

Foraged Spring Salad – Cresses, Miner’s Lettuce, Ox-Eye Daisy,

Currant Vinaigrette (VE)

15

Grilled Humbolt Squid – Pickled Ramps, Fermented Barley Marinate

15

Spring Asparagus – Bergamot and Chili Malted Rice Butter

18

Buckwheat Brioche Bun – Sunchoke and Onion, Goat Camembert Cream (V)

17

Fettuccini with Sea Urchin Butter Sauce – Shiso Green Plum, Cured Yolk

26

Sherry Vinegar Marinated Beet Salad – Blue Cheese Cream, Spring Onion (V/VE)

15

Roasted Knotweed with White Prosciutto – Duck Hollandaise

16

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan