Changing of the Seasons

With the Spring weather in Western Canada comes fresh produce from local and regional farms. We’re very excited to have new flavours on our lunch, dinner and tasting menus, including halibut, seabass, and an ancho glazed pork belly.

Try our new Roasted Striploin served with a beet crusted shortrip, bone marrow pomme purée, morel mushrooms, fava beans and black sesame crisps with a red wine beef fat vinaigrette. For the more adventurous dinner our new fried duck egg is sure to please. Served with aromatic basmati rice, and a selection of condiments: crispy fried smelts with yuzu powder, fiddleheads, carrot, kimchi, candied cashew, confit kumquat, ginger pickled ramps, and a charred onion sesame vinaigrette.

A new Spring tasting menu is perfect for those celebrating a special evening:

crispy fried oysters piquillo pepper, malt vinegar
48hr corned beef brisket rye, beet, mustard, dill
‘bread and butter’ soup king crab, spring ramp, amaranth
wild striped bass basmati, curry, english pea, nettle
confit pork neck spring onion, parmesan, marjoram
dark chocolate crémeux coffee, banana

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