
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