Dinner

Starters

roasted squash salad  brown butter, burrata, bacon, white balsamic 25

hamachi tartare  chili lime vinaigrette, coconut, radish, puffed rice 23

pan roasted scallops  foraged mushrooms, pumpkin, caramelized yogurt, cauliflower 26

seared japanese squid  peanut, nashi pear, crispy pork chili vinaigrette  21

carrot velouté  quince, crispy chicken skin, lovage  22

wagyu beef carpaccio  parsley, piquillo, manchego, puffed beef tendon 26

foie gras  pear, buckwheat, sourdough, green apple 27

nova scotia lobster  jícama, poblano, tamarind, crunchy potato, corn emulsion 33

beef neck raviolo  bone marrow, salsify, sunchoke, red wine emulsion  24

Mains

parmesan crusted chicken  potato gnocchi, cavolo nero, black truffle  43

pan roasted sablefish  charred leek, fennel, ginger, yuzu emulsion 49

yarrow meadows duck breast  umami glaze, black garlic, brussels sprout, roasted onion jus  47

black peppered tuna tataki  mushroom dashi, crispy rice, lotus root, water chestnut  46

alberta beef ribeye  celeriac pavé, king oyster mushroom, foie gras jus  57

butter poached lobster  braised pork belly, savoy cabbage, gnudi, roasted parsnip  61

icy waters steelhead trout  chickpea panisse, caramelized carrot and red lentil nage, meyer lemon 49

vietnamese lemongrass sturgeon  coconut, cucumber, cilantro, chili, crispy garlic  45

brown butter crusted lamb saddle  smoked cauliflower, potato, pearl onion, lamb jus  51

For Sharing

yakima valley lamb rack  rosemary fingerling potato, olive crumble, mint chimmichurri, onion lamb jus 131

Tasting Menu

scallop  kaffir lime, grapefruit, cold dashi

hamachi  shiso, jalapeno, smoked lardo, uni

halibut  frisee, sea buckthorn, cumin

pheasant  black pepper, roasted cabbage, argan oil

porcelet  turnip, banyuls, mustard, farro verde

candy cap ice cream  toasted white chocolate, aerated toffee, walnut

108 per guest/176 with pairing

 

vegetarian options available with advance notice