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
Wild Boar | Stuffed Wild Boar Loin with Watercress and Preserved Wild Leeks from the Beausoleil First Nation, Crackling of Wild Boar Belly with Fried Squash and Cranberries 32
Bison and Marrow | Braised Bison Leg, with Herbed Roasted Bone Marrow Smoked Yukon Gold Mash, and Steamed Milk Weed Pods 36
Venison Burger | Ground Venison Served Medium Rare, topped with Heirloom Tomato, Onion Sprouts, Aged Cheddar with a Smoked Cranberry Gastrique. served with Thick Cut Potatoes26
Squash and Barley Rissotto | Braised Squash with a Creamy Pearl Barley Risotto topped with Parmesan and drizzled with Sweetgrass Oil22
Rabbit Stew | Slow Cooked Rabbit with a mix of Root Vegetables and simmered in a White Wine Sauce topped with Crispy Pan-Fried Bannock 28
Duck leg confit | Duck Legs Confit in Sage and Rendered Duck Fat, served with Maple Glazed Beets, Tarragon Baby Carrots and Fried Squash 30
Pine Needle and Citrus Sorbet 10
Sweet Grass Crème Brûlée 10
Lavender Chocolate Mousse 10