COLD DISHES

Spring Salad 14
Lettuce, vegetables, tallegio croutons

Warm steelhead and crunchy potato salad 15
Ramps, horseradish, dill

Terrine of duck foie gras 23
Rhubarb, yogurt, brioche

Smoked sturgeon carpacio with fava beans 16
Grapefruit, avocado, mint

WARM DISHES

BBQ octopus 15
Cucumber, smoked pepper sauce, bread crumbs toasted in pork fat

Pan fried veal sweetbreads on toast 14
Sauce gribiche with veal tongue

Dungeness crab samosa 16
Stewed chickpeas with Indian spices

Escargots and chicken cooked in butter 15
Scrambled egg, button mushroom, persillade

MAIN DISHES

Roast scallops 29
Peas, broccoli, pork belly

Steak Diane 30
Charred onions, potato fondant, peppercorn condiment

Canadian lamb loin 31
Bacon, gnocchi, Mediterranean flavours

Fillet of pacific halibut with a parsley crust 30
Mussels, potato, broad beans

Pork shoulder cooked in milk 26
Turnips, black kale, salsa verde

Pacific ling cod 28
Pasta, tomato, lobster bone sauce