Eat

 Menu

[small plates]

[bisque]
chestnut, caramelized onion, thyme, shaved chocolate, rosemary bubbles [9]

[bake]
house made roasted garlic-herb focaccia, pie pumpkin, fondue, apple [14]

[carpaccio]
thinly sliced beet, apple, radish, maple-sherry vinaigrette, puffed rice, micro greens [12]

[wedge]
grilled cabbage wedge, brown sugar ricotta dressing, cranberry, orange, sage, walnut [12]

[glaze]
roasted tetsukabuto squash with a chili-orange-maple glaze, sesame dukkah [15]

[roast]
crispy brussel sprouts, butternut puree, smoked candy walnuts, pickled red onion, crumbled bleu, cocoa honey [16]

[tempura]

chili-tempura delicata squash rings, chipotle lime-maple veganaise

[13]

[poutine]
russet potato, feta, yogurt, pickled turnip, red onion [9]   add curried lamb [4]

[crust]
black garlic-coffee rubbed pork tenderloin, cranberry-jalapeño salsa, cider jus [16]

[large plates]

[braise]
caramelized onion and cabbage, sauerkraut, polish-style smoked tempeh "kielbasa", rye crumble [22]

[poach]
crispy onion crusted halibut, smoked celery, chamomile-shrimp broth [28]

[stuff]
chicken galentine stuffed with herb roasted mushrooms, braised greens, chicken jus [30]

[sear]
venison denver leg, smoked celery root puree, grilled leeks, feta crumbles, pickled cranberry, jus [28]