A LA CARTE
AEBLESKIVER – 14
stewed herbs, kaluga caviar
SPRING LAMB TARTARE – 10
ionian dressing, smoky olive
everything all the time milk bun – 14
cultured yeast garum butter
CHIPS & DIP – 14
sturdy potato, onion, smoky fish
SIDE STRIPE PRAWN – 29
cucumber, apple, horseradish
DUNGENESS CRAB – 35
flying tiger sauce, angry bird seed
BC GREEN ASPARAGUS – 29
Baby green lettuce – 26
elderflower, fine herbs, flax business
hispi cabbage – 29
hazelnut mole, mucho macha
GBP GNOCCHI – 55
BC fire morels, moon bay kelp, black truffle
SMOKY SOCKEYE SALMON – 52
turbo seaweed sauce, roes, confit tubers
ROASTED MANITOBA PICKEREL – 39
green garlicdaise, lentil plethora
HARMONY FARMS LAMB SADDLE – 67
summery bounty, donair vibes
CRISPY FRIED GAME HEN – 53
vintage hot sauce, garden porridge
SMOKED AND CANDIED STEELHEAD – 9
burnt nori, kelp croustade
FOIE GRAS NRG BAR – 11
strawberry, rose, cashew
BURRATA – 36
mega chilli crisp, smoked castelvetrano
KENTUCKY FRIED MAITAKE – 19
garlic scape ranch
torched hiramasa – 37
tingle dingle cucumbers, dried scallop
WAGYU BEEF TARTARE – 36
allium, published pantry, malted barley
Belgian White Asparagus – 36
‘turbonara’
SHARPENED BELGIAN ENDIVE – 29
preserved pear, hemp heart praline
Stuffed pappardelle – 39
fresh cheese, summer legumes, lilac
FARM VEGETABLE PARTY – 36
wild rice, miso dressing
OCTOPUS – 35
duelling harissas, pine nut romesco, heritage cassoulet
PACIFIC HALIBUT- 56
milans tomatoes, olive and fennel camouflage
FRASER VALLEY DUCK – 69
a colour study of red
RANGELAND ELK – 67
birch and black pepper, new potatoes, lovage
AEBLESKIVER – 14
caviar
SMOKED AND CANDIED STEELHEAD – 9
burnt nori, kelp croustade
DEER + ALMOND – 9
venison tartare, almond cannoli
FOIE GRAS NRG BAR – 11
strawberry, rose, cashew
CHIPS & DIP – 14
sturdy chips, smokey fish
BURRATA – 36
mega chili crisp, smoked castelvetrano
SOURDOUGH FOUGASSE – 12
cultured yeast garum butter
KENTUCKY FRIED MAITAKE – 19
garlic scape ranch
SIDE STRIPE PRAWN – 29
cucumber, apple, horseradish
CURED HAMACHI – 33
published ponzu, winter radish, green tea gelee
DUNGENESS CRAB – 36
almond, kohlrabi, black currant wood oil
WAGYU BEEF TARTARE – 33
allium, published pantry, malted barley
CHARRED WINTER KING CABBAGE – 29
hazelnut mole, mucho macha
BADGER FLAME BEETS – 29
sunflower, shiso
STINGING NETTLE GOMA-AE – 26
toasted yeast, buckwheat, nettle peaso
SHARPENDED BELGIAN ENDIVE – 29
preserved pear, hemp heart praline
CELERIAC SHAWARMA – 46
the usual suspects
WINTER SQUASH – 35
pepita miso, fermented currant, koji butter
GBP GNOCCHI – 55
morels, moon bay kelp, black truffle
STINGING NETTLE MEZZALUNA – 36
hazelnut, brown butter, truffle
SMOKY STEELHEAD TROUT – 52
turbo seaweed sauce, roes, confit tubers
ROASTED SCALLOP – 36
rutabaga, bonito, brown butter
OCTOPUS – 35
duelling harissas, pine nut romesco, heritage cassoulet
GOLDEN EAGLE SABLEFISH – 59
prawn toast, aromatic broth
ALL DRESSED PORK RIBS – 46
maggi winter slaw, crispy heritage corn
HUNTERS CHICKEN – 55
schupfnudeln, wild mushrooms, salsify
FRASER VALLEY DUCK – 69
a colour study of red
2GR WAYGU STRIPLOIN – 139
umami puree, crispy potato, mega broccolini
SWEET
HAY – 16
hay custard, apple, chamomile
CHOCOLATE – 16
chocolate, peanut butter, banana
BLACK CURRANT – 16
black currant leaf, black currant wood
WALK THROUGH THE FOREST – 16
candy cap, porcini, fir, mountain berries
TOO MANY PLUMS – 16
plum kernel, sumac kombucha
prices not inclusive of tax