DINNER menu

BRODFLOUR SOURDOUGH | Fromage frais, shallots, black pepper / 7

CHILLED OYSTERS (6PC) | Tomato & jalapeno mignonette, fresh horseradish / 24

CASTELFRANCO RADICCHIO | Goats milk gouda, pangritata, bay leaf vinaigrette / 19

STRACCIATELLA | Grapes, shiso, sesame, soy / 20

GRILLED CARROTS | Tonnato, caper relish, dill, coriander seed / 19

HEN OF THE WOODS | Comté mornay, toasted sunflower seeds, beef fat vinaigrette / 24

RAW SCALLOP | Truffle ponzu, beech mushroom, sunchoke / 24

BEEF TARTARE | Green peppercorn, sauce anchoiade, chives, toast points / 24

FOIE GRAS PARFAIT | Crabapple, hazelnut, brik pastry, fennel pollen / 24

RICOTTA GNOCCHI | Tomato, kombu, parmesan / 32

SQUASH RICE | Garam masala, curry leaf, pumpkin seeds / 32

SALT SPRING MUSSELS | Fennel, bacon, leeks, trout roe, sauce vichyssoise / 40

ELORA CHICKEN | Wild mushrooms, chestnut, vadouvan jus / 42

IBERICO PORK PRESA | Hispi cabbage, yuzu, black truffle / 45

BEEF ONGLET | N’duja XO, hakurei turnip, sesame, dandelion / 45

Accompaniments

HASSELBACK FINGERLINGS / 16
Truffle raclette sauce

SPINACH / 16
Yuzukosho, breadcrumbs

DESSERTS

GOUDA

5yr aged Dutch gouda, fennel cracker, fruit preserve / 19

CHOCOLATE

Sea buckthorn, sesame, cocoa nib / 18

PANNACOTTA

Rosewood honey, mead, bee pollen / 16