LUNCH MENU
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Popcorn | 9¾ | gf
Smoked Duck Fat, Truffle Oil
Chicken Skin Chicharrón | 9¾ | gf
Hot Sauce, Lime
Daily Soup | 12 ¼ bowl | 7½ cup
Seasonal Inspiration
Oysters | 28 | gf
½ Dozen, East Coast, Mignonette, Hot Sauce, Lemon
Italian Burrata | 29¾ | gf
Okanagan Peaches, Charred Taber Corn, Hazelnut Gremolata, Spanish Olive Oil, Dill, Mint
Add ½ Focaccia |5
Ahi Tuna Carpaccio | 25¾ | df & gf
Arugula, Edamame, Pickled Shrooms, Wonton, Cucumber, Miso, Togarashi Aioli, Scallion
Grilled Kabocha Squash | 18¾ | v & gf
Peanut Sauce, Crispy Rice, Scallion, Cilantro
Miso Chicken Salad| 24¼ | gf
Marinated Grilled Chicken Thigh, Crispy Rice, Arugula, Squash, Carrot, Mint, Cilantro, Miso Vinaigrette, Chili Crunch
Crispy Pork Belly |18½ | gf
Maple, Nuoc Cham, Peanut, Herbs, Marinated Bean Sprouts, Endive
Seared Scallops | 37¾ | gf
Hokkaido Scallops, Caramelized Cauliflower, Nduja, Pumpkin Seed, Leek, Parsley
Beets & Honey | 21¾ | gf
Whipped Feta, Burnt Honey, Toasted Pistachio, Endive, Pear Puree, Herbs
Fried Brussels | 17½ | v
Szechuan Maple, Sambal, Fried Onion, Chive
Roasted Carrots | 17¾ | v & gf
Carrot Hummus, Hazelnut Dukkah, Agave, Lime
Smashed Cucumber | 18¼ | v & gf
Grilled Rice, Carrot Miso Dressing, Chili Crunch, Peanut Brittle, Herbs
Roasted Fingerlings | 17¾ | gf
Whipped Crème Fraiche, Fermented Cabbage, Double Smoked Bacon, Crispy Chicken Skin
Beef Tartare | 24¼ |
Cold Smoked AAA Alberta Beef, Classic Style, Grilled Scallions, Egg Yolk, Duck Fat Crackers
Fried Chicken | 19½ | gf
7- Spice, Szechuan Maple, Pickled Radish
Sandwich
Wagyu Burger | 28½
6oz Alberta Wagyu, Provolone, Onion Jam, Bacon, Crispy Onions, Tomato, Garlic Aioli, Potato Roll
Fries | Sub Salad/Soup Add 3
Veggie Burger | 24¼ | v
Vegetable & Grain Patty, Arugula, Carrot, Mint, Miso, Sesame, Spicy Vegan Aioli, Ciabatta
Fries | Sub Salad/Soup Add 3
Chicken “Banh Mi” | 26½
Marinated Grilled Chicken Thigh, Cucumber, Cilantro, Pickled Carrot, Chili, Togarashi Aioli, Ciabatta,
Fries | Sub Salad/Soup Add 3
Steak Sandwich French Dip | 29½
Grilled Hanger Steak, Mushrooms, Crispy Onions, Arugula, Horseradish Aioli, Ciabatta, Truffled Au Jus
Fries | Sub Salad/Soup Add 3
mAINS
Ricotta Cavatelli |25¼
San Marzano Tomato, Calabrian Chili, Fennel Sausage, Kale, Pecorino Romano, Pumpkin Seed Pangrattato
Bucatini & Butternut Carbonara | 25¼
Roasted Butternut Squash, Guanciale, Egg Yolk, Toasted Hazelnut
Mushroom Risotto | 24¼ | gf
Toasted Arborio, Mushrooms, Parmesan Reggiano, Truffle Foam, Chive Oil
Stuffed Eggplant | 21¼ | v & gf
Cauliflower, Spinach, Chic Pea, San Marzano Tomato, Nutritional Yeast, Spanish Olive Oil, Basil
SWEETS
Carrot Cake Tres Leches | 13¾
Cardamom Chantilly, Pecan Brittle
Black Sesame Tiramisu | 13¾
Espresso, Sesame Brittle, Lady Finger, Miso Caramel
Coconut Rice Pudding |12¼ | v
Lemon Grass, Candied Squash, Boozy Raisins, Pecan Brittle
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special thank you
to our local suppliers
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Galamax Trading, GossFord Maple Farm, Mans Organics,
Mans Eggs, North Water, Phoenix Farms, Rafferty Farms,
Tamminga Farms, Vezorla Olive Juice Company,
MicroAcres, Bar None Ranches, Pre Pak Meats
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PARTIES OF 6 OR MORE WILL BE SUBJECT TO A 20% AUTO-GRATUITY