M E N U

october 2024 .... menu by chef William Mallette

tuesday to friday from 5 pm

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fried

brussels sprouts18
nuoc mam caramel, red cabbage kimchi, apple hummus

Franc-Gilles cheddar tart12
maple dijon mustard

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cooked

pulled bacon rillettes18
tonka bean and truffle, blackcurrant emulsion, cauliflower koji chocolate

homemade linguine with roasted flour20
smoked chicken oysters, mushrooms, and caviar

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fresh

warm roasted carrot salad18
castelfranco lettuce, mandarin and squash, honey and feta dressing

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raw

golden perch ceviche-style19
saskatoon berries, bannock bread, tuberous chervil

oysters with mignonette3$ each

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recto / verso

menu price55
+25 with wine pairing (3 wines, 2.5 oz each)
dishes also available à la carte

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recto

shrimp carpaccio20
shrimp chips, pearls, Labrador tea foam, homemade nuoc mam, dill

black and white cod24
butter, salsify, squid ink, coconut milk, black rice, and white vegetable purée

milk-braised quail23
milk reduction, lavender, truffle, smoked cabbage and parsnip, cranberry purée

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verso

guinea fowl bobotie18
dried fruit chutney

stuffed eggplant22
spiced lamb, tomato and cherry compote

wagyu beef26
mashed Jerusalem artichokes, coconut hollandaise, and morels

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sweet

castagnaccio cake15
chestnut cream, sweet soy ketchup, citrus powder

creamy sweet potato tart15
cinnamon, wheat bran crumble, Fior di Latte ice cream

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