Dinner

Starters

beet salad  macadamia, rhubarb, berries, sunflower brittle  25

hamachi ceviche  sea buckthorn, passion fruit, avocado, crisp rice 23

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

seared humboldt squid  peanut, nashi pear, crispy pork chili vinaigrette  24

celeriac velouté  atlantic lobster tail, asparagus, gremolata  26

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

foie gras  pear, buckwheat, sourdough, green apple  27

charred octopus  smoked pork, tomatillo, artichoke barigoule, chicharrón  25

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

Mains

parmesan crusted chicken  charred cabbage, walnut jam, buttermilk nage  44

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 striploin  shortrib croquette, pomme purée, brown butter jus  57

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

spring halibut  mint, pickled kohlrabi, potato rösti, peas 48

licorice crusted lamb saddle  roasted garlic, fava bean, spring ramp purée  52

For Sharing

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

Tasting Menu

spring peas  buttermilk, poached halibut, mint

iberico ham  cantaloupe, lime, pickled honeydew

rockfish tempura  coconut, lemongrass, sesame cracker

roasted duck  lemon, passionfruit, green chickpeas

lamb rack  tomato, avocado, wild rice, roasted garlic

tres leches  textures of blackberry, verbena

118 per guest/186 with pairing

 

vegetarian options available with advance notice