A La Carte Menu

Sourdough — Marquis, House Cultured Butter, Vancouver Island Sea Salt · V Option · 12
Radish — Rhubarb Nahm Jim, Cucumber, Hazelnut, Mint, Fermented Ramp · GF + V · 18
Carrot — Ginger, Abbotsford Lime, Coriander Seed, Lemongrass · GF + V · 18
Shiitake — Soy Braised Squash, Kelp, Ginger + Ginger Leaf · GF + V · 20
Halloumi — Beer Batter, Devil’s Club Tartar Sauce · 20
Legume — Porcini Paté, Wild Mushroom Gelée, Pickled Shallot, Hot Mustard, Red Lentil Cracker · GF + V · 22
Endive — Mandarin, Golden Beet, Radish, Tarragon, Shallot · GF + V · 24
Beet — Preserved Cherry, Parsley Root, Endive · GF + V · 25
Spring Shoots — Devil’s Club Hollandaise, Poached Egg, Rosti, Flowering Currant · GF · 27
Wild Greens — Stinging Nettle Alkaline Noodle, Mentsuyu Broth, Lance’s Wild Greens, Smoked Seaweed · V · 28
Brassica — Caramelized Onion, Shio Koji, Fingerling Potato, Parsley, Preserved Chanterelle · GF + V · 30
Squash — Pipián Rojo, Heritage Corn Grits, Tomatillo, Apple, Biquinho Pepper · GF + V · 30
Nettle — Parisienne Gnocchi, Brown Butter, Leeks, Goat Feta, Morels · 32
Harvest — Daily Rotating Feature with the Freshest Farmed and Foraged Ingredients · 32

Desserts
Rhubarb — Sweet Woodruff Custard, Lemongrass · GF · 16
Blueberry — Blueberry + Sumac Sorbet, Cornmeal Cake, Burnt Corn Custard · GF + V · 16
Sunchoke — Burnt Bay Leaf, Black Sunchoke Caramel, Apple Compote, Meringue · GF · 16