wood fire roasted tomato soup – olive oil croutons and fresh basil, first pressed olive oil 15
parmesan soufflé – twice-cooked – spinach and fresh cream 18
burrata from puglia – bc peaches and heirloom tomatoes, venturi-shulze balsamic, arugula,
basil pistou – grilled red fife bread 21
golden + chioggia beet salad – smoked orange vinaigrette, whipped ricotta, pistachios, salad of young leaves 18
glorious organics green leaf salad – elderflower vinaigrette, edible blossoms, pickled cherries, grana padano 18
crispy fried humboldt flying squid – lemon and olive oil, chickpea and tahini, arugula and shaved fennel salad 18
wood grilled wild caught blue shrimp salad, summer greens, nocellara olives, grilled garlic scapes, burnt citrus vinaigrette 20
zucchini blossom fritti – montasio, goat cheese and grana padano, arugula and red radish 19
salumi misti – a seasonal selection of oyama meats charcuterie, pickled seasonal vegetables and grilled sourdough bread 23
also available as a main course
tagliatelle al ragù – 6 hour bolognese, veal and pork, pancetta and parmesan 17 / 24
casarecce with spicy chorizo sausage – tomato, chili, rosemary and parmesan 18 / 25
tortellini of side stripe shrimp and ricotta – nasturtium leaves, prawn biscotto sauce, pecorino al tartufo 19 / 29
wood grilled great bear scallops from fanny bay – linguine pomodoro, calabrian chili, garlic, lemon and fresh basil 24 / 36
organic acquerello carnaroli risotto – summer truffles, wild and cultivated mushrooms, fresh herbs, parmesan lace 18 / 28
farro lilies – rapini and spinach pistou, bottarga, paniyoor black pepper and nasturtium blossoms 18 / 28
roasted chicken breast – lemon, cumin, garlic and nocellara olive, romesco sauce, spiced chickpeas and charred rapini 36
pacific halibut – sieglinde mashed potato with saffron, grilled summer squash, sugar snap peas, black olive tapenade 42
veal osso buco – braised montreal veal shin, white wine and tomato, saffron risotto, gremolata 46
whole branzino with grilled lemon – swiss chard, sieglinde potatoes, garlic, rosemary 45
albacore tuna – basil and olive oil, gigante beans, new zealand spinach, sicilian olives 33
alberta lamb rack – pea tip tendrils, string beans, farro verde risotto with english peas, natural jus 48
crisped fraser valley pork belly – grilled bc octopus, grilled sugar snap peas, hakurei turnips, heirloom carrots, maple vinegar, honey and dijon mustard vinaigrette 42
6 oz AAA alberta beef tenderloin 43
10 oz CAB rib eye 46
potatoes with prosciutto and parmesan – ash roasted onions, collard greens – salmoriglio
tiramisu – espresso and rum-soaked ladyfingers, coffee mascarpone cream 14
lemon olive oil cake – roasted apricots, pistachio cream, apricot sorbet 15
warm blueberry crostata – golden eagle farm blueberries, lemon thyme, elderflower caramel, vanilla bean ice cream 15
arborio rice pudding – caramelized peaches, golden oat crumble, muscovado whipped ganache 14
chocolate torte – dark chocolate cake, brandied cherries, manjari custard, hazelnut crunch, salted caramel ice cream 15
trio of house-made ice cream and sorbets – daily selection made with seasonal ingredients + garnishes 13
selection of cheeses – parmesan reggiano, gorgonzola, pecorino, montasio, toma served with toasted cranberry focaccia and marcona almonds 7 ea
house-made chocolates 6 pieces 13.50
macarons 6 pieces 13.50
sea salt, thyme and garlic roast potatoes 8
warm marinated olives – aromatics and herbs 7
slow cooked whole head of garlic 7
wood grilled summer squash – olive oil and mint 8
roasted heirloom tri coloured baby carrots 9
potatoes with prosciutto and parmesan 9
wild and cultivated mushrooms, grilled portobella 9
– 3 years –