Za’atar Summer Squash


Bread service

Warm bread, marinated olives, EVOO, aged balsamic 


Tuna & prawn ceviche

Rhubarb & grapefruit marinated tuna and prawn ceviche, spring onion, orange and grapefruit segment salad, grilled focaccia


Shrimp cocktail

1/2 lb chilled Pacific white shrimp, roasted caper and chilli cocktail sauce


caviar devilled eggs

Beet pickled egg, whipped pimento filling, lumpfish caviar


maple smoked trout

House smoked Walt’s maple trout, pickled beets, caper horseradish cream, grilled focaccia


heirloom tomato salad

Vine ripened tomatoes, olives, roast garlic, marinated feta


beef & beet carpaccio

Shaved herb crusted beef, brined beets, parmesan, fresh horseradish, lemon vinaigrette, grilled focaccia



Truffle salted NY strip

Truffle salted, California cut striploin, pan roasted potatoes,
roasted asparagus, heirloom carrots, bordelaise demi     


shiitake mushroom risotto

Sauvignon braised shiitake mushrooms, mushroom tea risotto, roasted asparagus, whipped goat cheese, toasted pumpkin seed crumble


sauvignon braised lamb shank

Lemongrass and Sauvignon braised lamb shank, minted celery root puree, warm Provencal & asparagus salad, white wine jus


sesame tuna

Seared sesame and lemon crusted rare Ahi tuna, crispy sticky rice, roasted eggplant, braised greens, lemon soy molasses


orange & rhubarb salmon

Fresh horseradish & orange marinated Bay of Fundy salmon, roast potatoes, whipped cannellini bean, wilted seasonal greens, asparagus, roasted orange and Honey Wagon farm rhubarb gastrique


tasting menu

Five Courses. Seasonally inspired.
Although the Chef makes every effort to accommodate allergies and dietary preferences, substitutions and modifications are politely declined.                         Paired with wine $125



black forest brownie

Salted brownie, brandied cherries, vanilla ice cream, espresso buttercream


carrot cake

Classic carrot cake, cream cheese buttercream, toasted coconut


creme Brûlée

Lemon scented creme brûlée