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COCKTAILS


Old Fashioned
plantation dark rum, roasted pineapple, angostura

Gin and Tonic
sipsmith gin, watermelon, lime, roots and herbs

Margarita
altos tequila, mezcal, blackberry, ancho, lime

Toronto
rye whiskey, st. agrestis amaro, chamomile, lemon oil, saline

Gold Rush
bonded bourbon, lemon, honey, walnut, pear, angostura

Vesper
vodka blend, london dry gin, chamomile, lemon oil, saline

Spritz
cocchi americano, bitter orange, strawberry, lemon, cava

Cobbler
lustau sherry blend, brandy, peach, lemon, orange

All Cocktails 13 each

INTRODUCTION

OYSTERS* aged vinegar mignonette, kiwi hot sauce, lemon 3pc 11 | half dozen 21 | dozen 40 (gf/df)

CARROT VELOUTÉ roasted baby carrot, sunflower seed dukkah, lemon balm pistou, ginger 12 (gf/df/veg)

GRILLED RADICCHIO SALAD hickory nut, sherry vinaigrette, stilton blue cheese 14 (gf/veg)

HAMACHI CRUDO* charred scallion, habanada pepper, tomato vinegar 15 (gf/df)

BISON TARTARE* harissa aioli, watermelon radish, cilantro, dried olive, socca 16 (gf/df)

DUCK CARNITA TOSTADA tomatillo salsa, husk cherry, pickled pepper, cotija 14 (gf)(df+veg available)

 

HERITAGE GRAIN PASTA

SPAGHETTI NERO octopus, prawn, mussels, fra’ diavolo 18/26 (gf available)

RICOTTA CAVATELLI artichoke, saffron sofrito, roasted tomato, pane fritto, pecorino 17/25 (veg)

KOGINUT CAPPELLETTI brown butter, pepita, sage, pleasant ridge grand reserve 17/24 (veg) (gf available)

 

ENTREES

SEARED SCALLOPS maitake mushrooms, wild plums, parsnip, brown butter 29 (gf)

DRIFTLESS TROUT red prawn, green romesco, pine nut, fennel, lobster nage 28 (gf/df)

PORK CHOP tamarind glaze, delicata squash, mustard greens, crabapple 30 (gf/df) (veg option available)

DUCK fennel sausage, farro verde, swiss chard, black currant, savory 30 (gf option available)

DOROTHY’S POT ROAST pommes aligot, black truffle, mushroom confit, rosemary jus 34 (gf)

 

SIDES

CREAMY SPINACH cheese curds 9 (veg)

FRENCH FRIES parmigiano, fines herbes, bearnaise powder 9 (gf/veg)

BRUSSELS SPROUTS charred shallot, asian pear, lemon pepper vinaigrette 9 (veg)

 

DESSERT

HONEY & CREAM CAKE sweetened condensed milk ice cream, roasted plums 12 

PB&J peanut butter semifreddo, brioche, grape sorbet 12 

AMARETTO CRÈME CARAMEL peach sherbet, candied almonds 12 (gf)

CHOCOLATE CUSTARD TORTE raspberry ice cream, red currant, sesame seed 12 (gf)

CHEF AND OWNER / GAVIN KAYSEN
EXECUTIVE CHEF / CHRIS NYE
PASTRY CHEF/ DIANE MOUA

*CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS