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
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
Pine Needle and Citrus Sorbet 10
Sweet Grass Crème Brûlée 10
Lavender Chocolate Mousse 10