SUPPER MENU

APPETIZERS

Cheesy pull-apart skillet bread . $12

soft brioche buns, melted cheese and garlic butter, served warm in cast iron.

Roasted corn and bacon soup . $15

local corn roasted with onions, finished with cream & crispy house bacon.

Mushroom and goat cheese tart . $22

roasted mushrooms and herbed goat cheese from goat's pride dairy on puff pastry,
with frisée, pickled shallots & a port glaze.

Kale Caesar . $19

yellow house farm kale tossed in roasted garlic dressing,
with toasted chili bread crumbs & plenty of pecorino cheese.

"Smoked" salmon tartare . $21

wild spring salmon with apple, radish, dill crème fraîche & house potato chips,
finished with smoke at your table.

Beetroot salad . $17

roasted beetroot in white balsamic, with watercress, marcona almonds,
candied seeds & blue cheese.

Pork belly skewers . $19

slow-cooked pork belly grilled over fire and glazed in house bbq sauce,
with lightly pickled winter vegetables.

ENTREES

Mushroom gnocchi . $33

house potato gnocchi, roasted mushrooms and grilled maitake in porcini & white wine cream, with plenty of pecorino romano.

Line caught salmon . $36

pan-roasted wild spring salmon with leeks, preserved lemon,
crispy potatoes & lemon dill butter sauce.

Half roast chicken . $36

from our friends at fraser valley specialty poultry in chilliwack, with buttery mash,
farm vegetables & tarragon sauce.

Flat iron steak . $47

a 10oz flat iron from 63 acres, with squash purée, kale,
maitake mushrooms & porcini butter.

Wild boar sausages . $33

house wild boar sausages on brown butter and sage polenta, with pickled mustard seeds and caramelized onion & ale gravy.

Juniper-crusted elk . $48

with celeriac purée, flame-grilled radicchio, preserved summer fruits & red wine jus.