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For the Table

Our Pastry Arts students have created the daily bread, cracker, or bun creation, served with accompaniments + 3pp 

To Begin

West Coast Shellfish Bisque
West Coast shrimp, crab and lobster shells roasted and steeped to create a luscious bisque, finished with dill chive oil and lemon scented creme

Okanagan Icewine Salad
Frozen grapes macerated in a local Quail's Gate Riesling icewine, brandy and apple juice, micro shoots and sprouts, parmesan crisps, pickled mustard seeds served with a roasted shallot vinaigrette

Arancino
Duck Confit and gruyere stuffed arancino, house winter pesto, truffled red wine vinaigrette tossed with crisp apples and topped with bitter greens & peppered tanto latte caciotte cheese

Hunt, Fish, Gather, and Forage

Alberta Braised Lamb Shank
Happy Valley Farms goat cheese polenta, local roasted beets & Brussel sprouts topped with fennel herb salad

Rossdown Farms Turkey
Wards apple cider and sea salt brined turkey breast and stuffed rolled thighs, whipped mashed potatoes, roasted root vegetables, house gravy and cranberry sauce

Skagit River Trout
Charred apple risotto with roasted root vegetables tossed with dill horseradish butter & shallot citrus cream sauce

Risotto alla Trapanese
Preserved summer pesto with roasted almonds, garlic confit risotto with sauteed What the Fungus mushrooms, topped with truffled arugula salad with red vinaigrette, nutritional yeast

Sweet Treats 

Freshly Baked Pecan Pie
Cinnamon whipped cream

Espresso Creme Brule
Espresso scented creme brulé, candy cane dust, & ginger man cookie

Bread Pudding
House-made bread soaked in custard with local preserved apricots, Blackwell Dairy sour cream ice cream, finished with Arlo's honey

Many of our menu items can be modified to suit your dietary preferences, ask your server for assistance.

2 courses ~ 49 

3 courses ~ 59