Dinner (Tuesday to Saturday 5 pm – Close).
|Chef de Cuisine: Jason Vallee
3.5 FRESH BREAD | house-made cultured butter
4 HUMMUS | za’atar | lemon pepper | smoked paprika | whole wheat crackers
4 SMOKED OLIVES | toasted fennel | lemon zest | olive oil
5 FRITES | fresh cracked pepper | béarnaise aioli
6 FRIED OYSTER | sauce gribiche
9 MARINATED BEETS | goats cheese | maple vinegar | walnut brittle | watercress
10 PORK TERRINE | pickled vegetable | herb salad | maple mustard
12 FRIED CHICKEN | maple glaze | smoked aioli | bread and butter pickle | chili
14 TUNA | cold smoked | mushroom broth | white beans | crispy mushroom
14 MUSSELS | smoked bacon | pernod cream | grilled bread | fresh herbs
18 RISOTTO | cooked and raw beet | sunchoke puree | goats cheese | watercress
19 CHARCUTERIE | beef tartare | duck rillette | house cured meat | maple mustard | pickles | bread and crackers
19 TAGLIATELLE | fennel sausage | roasted garlic | white wine reduction | cream | chili
23 PINK SALMON | carrot puree | braised cabbage | baby carrot | dill beurre blanc
25 ROASTED DUCK | confit duck agnolotti | roasted turnips | beet puree | orange gastrique
28 SEARED WAGYU SIRLOIN | parsley root | cipollini onion | fondant potatoes | peppercorn sauce
8 DARK CHOCOLATE POT DE CREME | pickled raspberries | chocolate cookie crunch
8 LEMON CURD | lavender meringues | graham cracker crumble | whipped cream | lemon balm
8 APPLE BREAD PUDDING | poached apples | apple caramel | fromage blanc | maple oats
all our sausages, bacon, pastrami, gravlax, roast, pastry and desserts are
hand-made, cured and smoked in-house with locally sourced ingredients and lots of love.
parties of 8 or more are subject to 18% gratuity. please advise your server of any food allergies. menu may change without notice.