TO START
Bread service
Warm bread, marinated olives, charred lemon, EVOO, aged balsamic
$10
Tuna & prawn ceviche
Rhubarb & grapefruit marinated tuna and prawn ceviche, spring onion, orange and grapefruit segment salad, grilled focaccia
$18
Shrimp cocktail
1/2 lb chilled Pacific white shrimp, roasted caper and chilli cocktail sauce
$18
caviar devilled eggs
Beet pickled egg, whipped pimento filling, lumpfish caviar
$12
maple smoked trout
House smoked Walt’s maple trout, pickled beets, caper horseradish cream, grilled focaccia
$18
heirloom tomato salad
Vine ripened tomatoes, olives, roast garlic, marinated feta
$14
beef & beet carpaccio
Shaved herb crusted beef, brined beets, parmesan, fresh horseradish, lemon vinaigrette, grilled focaccia
$16
ENTREES
Truffle salted NY strip
Truffle salted, California cut striploin, pan roasted fingerling potatoes, roasted asparagus, heirloom carrots, bordelaise demi
$40
shiitake mushroom risotto
Sauvignon braised shiitake mushrooms, mushroom tea risotto, roasted asparagus, whipped goat cheese, toasted pumpkin seed crumble
$30
sauvignon braised lamb shank
Lemongrass and Sauvignon braised lamb shank, minted celery root puree, warm Provencal & asparagus salad, white wine jus
$38
sesame tuna
Seared sesame and lemon crusted rare Ahi tuna, crispy sticky rice, roasted eggplant, braised greens, lemon soy molasses
$34
orange & rhubarb salmon
Fresh horseradish & orange marinated Bay of Fundy salmon, fingerling potatoes, whipped cannellini bean, wilted seasonal greens, asparagus, roasted orange and Honey Wagon farm rhubarb gastrique
$32
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
$85
TO FINISH
black forest brownie
Salted brownie, brandied cherries, vanilla ice cream, espresso buttercream
$11
carrot cake
Classic carrot cake, cream cheese buttercream, toasted coconut
$10
creme Brûlée
Lemon scented creme brûlée
$8
