Seasonal Menu

SMALL PLATES

Beef Tartare; Brussel Sprouts, Almonds, Smoked Tonnato, Yolk, Calendula Sesame Crackers 15

“Marbella” Chicken Liver Mousse on Toast; Birdie’s Sourdough, Green Olives, Apricots, Pistachios 13

 Sunchoke & Chestnut Lanterne Pasta, Peacock Kale, Beets, Poppy-seed Beurre Blanc, Housemade Ricotta 14 V

Winter Endive Salad, Roasted Walnuts, Sultanas, Ciro’s Asiago, Burnt Honey & Sherry Vinaigrette, Bee Pollen 12 V

N.S. Scallops Split Peas n’ Ham; Seared Scallops, Confit Pork Belly, Charred Green Peas, Ham Dashi, Quail Egg 15

SEA & FARM

Braised Lamb Shank, Sumac Couscous, Toasted Feta- Za’atar & Mint, Vadouvan Jus 36 DFO

Roasted Oulton’s Pork Chop, Apple & Sage Bread Pudding, Smoked Maple & Walnut Agrodolce 28

Honey Lacquered Duck Breast, Root Vegetable Pave, Apricot Relish, Shaved Foie Gras Torchon, Demi 33 GF

Wild Rice Crusted Turbot, Confit Heirloom Fingerling Potatoes, Miso Creamed Black Kale, Radish Slaw 30 GF

Lions Mane Mushroom Schnitzel, Celeriac Risotto, Sour Cherry Mostarda, Brown Butter Yeast Sauce 25 V/GFO

VEGETABLES

Grilled Market Cabbage, Smoked Buttermilk Ranch, Blue Cheese, Everything Spiced Quinoa Crunch 10

Garam Masala Roasted Pumpkin, Pomegranate Molasses, Toasted Pistachio Rose Dukkah 10