A La Carte Menu

Sourdough — Marquis, House Cultured Butter, Vancouver Island Sea Salt · V Option · 12
Halloumi — Beer Batter, Devil’s Club Tartar Sauce · 18
Carrot — Ginger, Abbotsford Lime, Coriander Seed, Lemongrass · GF + V · 18
Kohlrabi — Preserved Apricot, Dill, Apple, Mustard Seed · GF + V · 18
Shiitake — Soy Braised Squash, Kelp, Ginger + Ginger Leaf · GF + V · 20
Legume — Porcini Paté, Wild Mushroom Gelée, Pickled Shallot, Hot Mustard, Red Lentil Cracker · GF + V · 20
Beet — Preserved Cherry, Parsley Root, Endive · GF + V · 24
Endive — Mandarin, Golden Beet, Radish, Tarragon, Shallot · GF + V · 26
Salsify — Salt Spring Island Citrus, Burdock, Knotroot · GF · 24
Wild Greens — Stinging Nettle Alkaline Noodle, Mentsuyu Broth, Lance’s Wild Greens, Smoked Seaweed ⋅ · V · 24
Nettle — Parisienne Gnocchi, Brown Butter, Leeks, Goat Feta, Morels · 28
Cabbage — Hot Mustard, Potato Gratin, Caramelized Onion, Sauerkraut, Winter Herb · GF + V · 28
Gourd — Pipián Rojo, Heritage Corn Grits, Tomatillo, Apple, Biquinho Pepper · GF + V · 28
Harvest — Daily Rotating Feature with the Freshest Farmed and Foraged Ingredients · 30

Desserts
Forest — Pinecone, Fir Tip, Spruce, Wild Berries · GF Option · 15
Blueberry — Blueberry + Sumac Sorbet, Cornmeal Cake, Burnt Corn Custard · GF / V · 15
Sunchoke — Burnt Bay Leaf, Black Sunchoke Caramel, Apple Compote, Meringue · GF · 15