

Lunch
To Start
-
Fresh Shucked Oysters 3.5 ea.
Red Currant & Nasturtium Mignonette -
Paradox Cabbage Soup 14.
Forno Roasted Onion
Purple Choucroute, Kale -
Heritage Greens 14.
Honey & Beer Vinaigrette, Endive, Apple
Highwood Crossing Canola, Bee Pollen -
Giant Pacific Octopus 18.
Fermented Fife Glazed Carrot
Garlic Scape, Birch Syrup -
Dungeness Crab 19.
Smoked Trout Roe, Dulse Jelly
Garden Gooseberry, Charred Rutabaga
To Share
-
Red Lentil Hummus 15.
Highwood Crossing Canola Seed Flatbread
Eggplant, Roast Garlic -
Sylvan Star Grizzly Gouda & Coppa Flatbread 19.
Forno Roasted Tomato -
Selection of Artisan Cheese 26.
Heritage Grain & Seed Crackers
Housemade Preserve, Maple Candied Oats -
Fish & Game Board 34.
Juniper Smoked Trout Lox, Potted Fogo Island Cod
Espelette Lamb Sausage, Coppa, House Cured Berkshire Salumi
Canola Seed Crackers (Serves 2)
Main
-
Rainbow Trout 25.
Jungle Farms Barley, Roast Beets
Rutabaga Purée, Fairwinds Goat Feta -
TK Ranch Grass Fed Beef Burger 21.
Nostrala, Maple Grilled Mushrooms
Pickled Chive Aioli, Roast Carrots -
Top Grass Beef Sirloin 26.
Roast Carrot, Sudo Onion & Potato Purée,
Preserved Okanagan Grape, Flax Crisp -
Wood Grilled Oyster Mushroom Fazzoletti 21.
Grilled Endive, Highwood Crossing Canola
Crababble Broth -
Winters' Free Range Turkey Pot Pie 22.
Spragg Bacon, Poplar Bluff Potato, Red Fife Pastry
Heritage Greens -
Foraged Stinging Nettle & Mushroom Tart 21.
Pickled Red Onion, Fairwinds Goat Yogurt -
Mead Braised Hog Wild Boar
26.
Red Fife, Whole Roasted Cabbage, Pickled Pear, Red Onion -
-
Highwood Crossing Rye Sourdough Bread
House-Churned Butter
Vancouver Island Fleur de Sel -
Water
In-house filtered still & sparkling water. Unlimited... $1/Guest
Spring 2018
Canadian Seasonal Cuisine
We are dedicated to the best naturally produced ingredients in season, featuring
local wholesome organic produce, meats, game, fish and fowl.
We are dedicated to the Ocean Wise initiative.
An 18% gratuity will be applied to parties of eight or more.