Slow braised organic wild boar, roasted nugget potatoes, Quebec cheese curds and rich mushroom gravy.

Rice noodle-green mango salad and soy-miso vinaigrette (GD)

Fennel remoulade and chili oil

Crispy pancetta and Parmigiano-Reggiano (G)

Maple ginger vinaigrette (VGD)

Grainy mustard-Thyme cream and balsamic reduction. Available in either appetizer or meal size.

Toasted pumpkin seeds and raspberry vinaigrette (VGD)

Toasted almonds, sweet peas, cherry tomatoes, asparagus with bee pollen yogurt dressing. Available in either appetizer or meal size. (VGD)

Aged Balsamic, extra virgin olive oil and arugula

With strawberry arugula salad

bacon 2.5
mushrooms 2.5
cheese 2.5
pulled chicken 3
two scallops 3.5
three prawns 3.5
All sandwiches and burgers are served with organic mixed greens and seasoned nugget potatoes. Please inform your server of any food allergies. Gluten free, dairy free and vegan options are available.

Pistachio-mint pesto and brie with greens and roasted potatoes

Clove scented basmati pilaf with dried fruits, curried demi and date compote (G)

Mediterranean orzo salad, artichoke tapenade with yellow pepper veloute

Roasted peppers, mushroom and soy patty served with roasted potatoes and greens

Corn fusilli, ratatouille, arugula and feta with sun-dried tomato pesto (VGD)

Manila clams, prawns, scallops in basil pesto with arugula and cherry tomatoes

Rice vermicelli, okra, bok choy, eggplant, snap peas in coconut-lemongrass broth

Preserved lemon couscous, dried figs and braising jus

Lyonnaise fingerling potatoes and Chimichurri herb butter

With Burrata cheese, arugula and pine nuts

(gluten free, dairy free and vegan options are available)