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menus

  • dinner

Starters

Trio of Tartare | 3 Tartares of Chinook Salmon, Seal Loin and Bison served with Preserved Vegetables and Bannock 22

Three Sisters Soup | Braised Corn, Beans and Squash simmered in a Vegetable Broth 8

Foraged Mushroom | Foraged Mushrooms sautéed with Thyme, Wild Garlic and Olive Oil with Bannock Crostini 18

Carrot Soup | Slow Cooked Carrots, simmered in a Tarragon and Wild Leek Stock and topped with Crème Fraiche 8

Mains

Elk | Sous Vide Elk Loin with a Roasted Carrot Purée, Caramilzed Onions, Sqaush and Wine with Maple Glaze 38

Bison | Braised Bison Leg Wrapped in Caul Fat with Roasted Root Vegetables, Smoked Yukon Gold Mash, Baby Leeks, and Oyster Mushrooms 36

Pan Seared Rainbow | Seared Manitoulin Rainbow Trout, with a Roasted Corn Succotash26

Squash and Barley Risotto | Braised Squash with a Creamy Pearl Barley Risotto topped with Parmesan and drizzled with Sweetgrass Oil22

Venison Stew | Slow cooked Venison, Pearl Onions, Button Mushrooms, Baby Carrots with a Red Wine and Game Stock. served with Warm Bannock 28

Duck | Pan Seared Duck Breast on a bed of Roasted Root Vegetables, Dried Cranberries, Wild Fennel and a Fire Roasted Butternut Squash Purée 32

Desserts

Pine Needle and Citrus Sorbet 10

Sweet Grass Crème Brûlée 10

Lavender Chocolate Mousse 10