Pause Menu

italian butter beans

maldon and lemon olive oil

with romesco sauce and sonoma co. chevre

new brunswick

british columbia

tamales bay

with grilled satsuma vanilla bean balsamic reduction

with spiced white wine pear butter

with smoked chili and pumpkin seeds

with ceylon tea-glazed walnuts and honey

with housemaid vegetable pickles

with huckleberry dried cherry compote

with citrus and fresh herbs

with blood orange olive oil and maldon

with toasted almond & lemon zest

with crème fraiche

with lemon bread crumbs, garlic, and pecorino

with root vegetable, preserved lemon, & saffron aioli

with pickled beets, mascarpone poppy seed crackers, sonoma co. chevre, & dill vinaigrette

with pickled white carrot, baby fennel, blood orange, & sea salt

w/ crostini

steamed & smoked salmon rillette

smoked trout w/crème fraiche & dill

olive oil poached yellowtail

with house made carrot spaetzle, thyme, & seared brussels sprouts

with hazelnut granola

walnut blue cheese, & cheddar black pepper crackers, white chocolate thyme biscotti, chocolate almond bark, strawberry-cherry rugelach