A LA CARTE

Sourdough ⋅ Red Fife, House Cultured Butter, Vancouver Island Sea Salt ⋅ V Option ⋅ 12

Halloumi ⋅ Beer Batter, Devil’s Club Tartar Sauce ⋅ 18

Carrot ⋅ Ginger, Abbotsford Lime, Coriander Seed, Lemongrass ⋅ GF + V ⋅ 18

Chayote ⋅ Fermented Chili, Cilantro Root, Hazelnut, Shallots, Smoked Rosehip ⋅ GF + V  ⋅ 18

Shiitake ⋅ Soy Braised Summer Squash, Kelp, Ginger + Ginger Leaf ⋅ GF + V ⋅ 20

Legume ⋅ Porcini Paté, Wild Mushroom Gelée, Pickled Shallot, Hot Mustard, Red Lentil Cracker ⋅ GF + V ⋅ 20

Cauliflower⋅ Preserved Pepper, Pickles, Cauliflower Mushroom, Green Sauce ⋅ GF + V  ⋅ 24

Chicory ⋅ Pear, Grapes, Hazelnut, Buff d’Blue ⋅ GF / V Option ⋅ 24

Garlic ⋅ Nugget Potato, Black Garlic, Green Garlic, Garlic Scapes, Buttermilk Chèvre Dressing ⋅ GF ⋅ 24

Matsutake ⋅ Red Fife Dumpling, Squash, Smoked Seaweed ⋅ V ⋅ 26

Kohlrabi ⋅ Dill, Scallion, Nuoc Cham, Plum ⋅ GF + V  ⋅ 28

Celeriac ⋅ Cropthorne Beans, Smoked Tomato, Celery Leaf, Porcini, Focaccia ⋅ V ⋅ 28

Cabbage ⋅ Brown Butter, Sage, Pomme Dauphinois ⋅ GF ⋅ 28

Corn ⋅ Chanterelle, Montana Morado Polenta, Cheddar ⋅ GF  ⋅ 28

Harvest ⋅ Daily Rotating Feature with The Freshest Farmed And Foraged Ingredients ⋅ 30

Rose ⋅ BC Rice Pudding, Rose Hip Caramel, Nootka Rose Shortbread, Wild Berries  ⋅ 15

Squash ⋅ Apple, Ginger Cake, Quince ⋅ GF Option / V ⋅ 15

Plum⋅ Fig Leaf, Miso Honeycomb, Thai Basil ⋅ GF ⋅ 15