PLEASE NOTE: THE RESTAURANT IS CLOSED MONDAY, APRIL 24 AND TUESDAY, APRIL 25TH

Starters
Feta & Tomato Salad
Pickled Shallots, Fresh Herbs, Basil Oil & Aged Balsamic Glaze

Calamari Arrabiata
Spicy Tomato Sauce, Pickled Chilis, Basil leaves

Strawberry Salad
Baby Spinach, Endive Spears, Toasted Hazelnuts & Prosciutto

Roasted Curry Cauliflower
Toasted Pine Nuts, Mint, Harissa Coconut Emulsion

Mains
Wild Mushroom Agnolotti
Spring Peas, Fava Beans, Morel Mushrooms & Saffron Broth

Roasted Chicken Breast
Crispy Pork Belly, Baby Potatoes, Asparagus, Pesto & Basil Oil

Poached Cod Fillet (+3$)
Charred Bok Choy, Celery Root Puree, Smoked Trout Roe

Grilled Bison Skirt Steak (+6$)
Tomato Confit, Shallots, Pommes Pailles, Chimichurri & Chives

Desserts
S’more Parfait
Graham Cracker Blondie, Toasted Marshmallow, Chocolate Sauce

Brown Butter Carrot Cake
Cream Cheese Frosting, Caramelized White Chocolate Ganache, Candied Pecans

Sorbet by the scoop

Executive Chef Dmytro Guydash

Before placing your order, please inform your server if a person in your party has a food allergy.  These menu items contain raw*or undercooked foods.** Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness especially if you have certain medical conditions.

 Click HERE to Reserve a Table