We source many of our ingredients from local Pender producers like Wilder Wood, Braeloch, and Mycro Mushroom Farm, and we make everything in house, from mayo to focaccia and pastas. And we change with the seasons 

 

Sample Dinner Menu

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Shareables

Antipasti plate

Weekly Gyoza (v)

Weekly Okonomiyaki (Japanese pancake)​

Spinach Feta Pide (Turkish Flatbread)

Seasonal local vegetables

Heirloom tomato bruschetta

Mains

 Tartine

House olive focaccia, beet hummus, roast almonds, goat cheese, Wilderwood greens

 Braised Green Frittata (GF)

Eggs, caramelized onions

 Warm Salad (V, GF)

Kale., roast vegetables, marinated tofu, winter greens

Leek Potato Tart 

Puff pastry, side salad

Mushroom Gnocchi

Handmade potato gnocchi, roast mushroom velouté, sauteed Pender grown Exotic Mushroom

Crispy Polenta (V, GF)

Roast exotic mushroom, artichoke cream, beluga lentil

Vegan Cacio et Pepe Pasta (V)

Cashew cream, cracked pepper, nutritional yeast, lemon

Puttanesca Pasta (V)

Chunky tomato, olives, onion, capers

 

Callebaut Flourless Chocolate Cake