Appetizers and Salads

Cioppino
Prawns, scallops, manila clams, and steelhead trout with shaved fennel and leeks in a rich tomato broth. Served with toasted baguette.
15

Sweet Soy and Chili Marinated Prawn Lettuce Cups
Marinated Prawns, butter lettuce cups, scallion and cilantro chimichurri.
13

Sweet Corn, Prosciutto, and Mozzarella Beignets
Served on a nest of pea shoots with house-made ketchup.
13

Sezmu Beef Carpaccio
Roasted mushrooms, truffle aioli, grana podano, and arugula. Served with crostini.
14

Baked Brie
Wrapped in fillo with pecans and served with caramelized pears, balsamic gastrique, and crostini.
12

Wild Boar Poutine
Pulled wild boar, roasted nugget potatoes, mushroom gravy, and Quebec cheese curds.
12

Antipasto Platter
Daily selection of meats and cheeses, served with caramelized pears, marinated olives, house-made pickles, and crostini.
16

Organic Mixed Greens
Tender mixed greens tossed in basil-balsamic vinaigrette, topped with grated carrots and beets, cherry tomatoes, and curried pumpkin seeds.
8

Seared Scallop Salad
Pan-seared sea scallops and crispy pancetta with spinach, shaved red onion, and tomato in a lemon-oregano vinaigrette
12

Arugula Pear Salad
Baby arugula, caramelized pear, goat cheese, and toasted pecans in a sherry vinaigrette.
12

Sandwiches and Pastas

Organic Beef Burger
Caramelized onion, smoked cheddar,  roasted garlic aioli, lettuce, tomato, and shaved red onion on a house made whole wheat Kaiser.
14

Vegetarian Burger
Roasted red pepper, mushroom, and soy patty, topped with jalapeno jack and served with cilantro pesto aioli, lettuce, tomato, and shaved red onion on a house made whole wheat Kaiser.
13

BBQ Glazed Steelhead Sandwich
Served with compressed yogurt, lettuce, and shaved red onion on a toasted baguette.
13

Grilled Cheese
Caramelized onion, tomato, smoked cheddar, and goat cheese on marble rye.
12

Hot Pulled Wild Boar Sandwich
With mushroom gravy, fresh spinach, roasted garlic aioli, and jalapeno jack on a house made whole wheat Kaiser.
14

Grilled Vegetable Ratatouille Pappardelle
Grilled vegetables cooked in savoury tomato sauce with olive oil and garlic, served over paperdelle pasta and topped with toasted pine nuts.
16

Porcini and Cream Braised Quebec Rabbit Pappardele
Served with parmesan tuile.
18

Double-smoked Cheddar Mac ‘n Cheese
With broccoli florets, slow-roasted roma tomatoes, and crunchy bread crumb topping.
16

Yam Gnocchi
With caramelized onions, wilted kale, and goat cheese, tossed in sage brown butter.
18

Seafood Capellini
Chorizo, scallops, prawns, manila clams, steelhead trout, and wilted spinach in a light tomato sauce.
18

Sides & Add-ons:
Bacon – 2
Mushrooms – 2
Cheese – 2.5
Two scallops – 3.5
Three prawns – 3.5

All sandwiches and burgers are served with organic mixed greens and rosemary nugget potatoes

Entrées

Sezmu Beef Tenderloin
Topped with a green peppercorn and brandy butter, served with charred red onion mash, seasonal vegetables, red wine demi glace.
26

Chicken Provençal
Sherry and tomato braised chicken thigh, served with grilled vegetable ratatouille and brown butter chive spaetzle.
23

Lamb Shank Osso Bucco
Served with roast green beans, crispy parmesan polenta cake, and tomato and aromatic vegetable braising reduction.
24

Ancho-rubbed Steelhead Trout (Oceanwise)
Served with black bean and tomato dirty rice and seasonal vegetables, drizzled with lime and cumin aioli.
23

Crispy Fried Tofu
Tossed in chili-basil pomodoro sauce and served over basmati rice with grilled asparagus.
19

Please inform your server of any food allergies.