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Tasting menu

Autumn 2026eight courses$145

A vegetarian tasting is available. Tell us when you book.

Pairing

$230 a guest, with the wine$200 a guest, with the non-alcoholic$145 a guest

Poured course by course, about half a glass at a time.

The courses

  1. Course I

    Snow

    Pacific oyster on ice · frozen buttermilk · dill · sea-buckthorn

    Wine pairing: Crémant, Okanagan

    Non-alcoholic pairing: Sea-buckthorn and tonic

    Oysters on crushed ice with wedges of lemon, on a steel tray
  2. Course II

    Beet

    Ember-roasted beet · cultured cream · rye crumb · spruce-tip oil

    Wine pairing: Gamay, Niagara Peninsula

    Non-alcoholic pairing: Beet kvass, blackcurrant leaf

    Shaved ember-roasted beet under bitter leaves in a stoneware bowl
  3. Course III

    Rye

    Seeded rye from the morning bake · brown-butter whey · smoked lardo

    Wine pairing: Farmhouse saison, brewed in Edmonton

    Non-alcoholic pairing: Toasted-barley tea

  4. Course IV

    Lake whitefish

    Brown butter · sorrel · smoked roe · fermented celeriac

    Wine pairing: Grüner Veltliner, Okanagan

    Non-alcoholic pairing: Verjus, celery, sorrel

  5. Course V

    Mushroom

    Hen-of-the-woods · cured egg yolk · juniper · potato broth

    Wine pairing: Pinot noir, Prince Edward County

    Non-alcoholic pairing: Birch and mushroom broth

  6. Course VI

    Bison

    Shank braised over coals · charred peppers · broccolini · smoked celeriac

    Wine pairing: Syrah, Similkameen Valley

    Non-alcoholic pairing: Saskatoon, smoked black tea

  7. Course VII

    Cheese

    Two-year Alberta gouda · crab apple · toasted-hay honey · oat cracker

    Wine pairing: Icewine, Okanagan

    Non-alcoholic pairing: Crab-apple shrub

  8. Course VIII

    Haskap

    Sweet-clover custard · haskap sorbet · oat crisp · borage

    Wine pairing: Late-harvest Riesling, Okanagan

    Non-alcoholic pairing: Haskap, chamomile, soda

    Custard, a pink haskap sorbet and an oat crisp with borage flowers, in a dark ceramic bowl

À la carte

Snacks

Six seats at the counter are kept for walk-ins, Wednesday to Sunday from 5:30.

  • Seeded rye and cultured butter

    $8

    Warm from the morning bake, smoked salt.

    Vegetarian

  • Crisp sunchokes

    $11

    Smoked egg-yolk dip, dill.

    Vegetarian, Gluten-free

  • Pacific oysters, three

    $14

    On ice, sea-buckthorn mignonette.

    Gluten-free, Dairy-free

At the counter

  • Beet tartare

    $18

    Cultured cream, rye crumb, fresh horseradish.

    Vegetarian

  • Whitefish crudo

    $22

    Cucumber, dill, cold-pressed canola, smoked roe.

    Gluten-free, Dairy-free

  • Hen-of-the-woods

    $24

    Brown butter, hazelnut, cured egg yolk.

    Vegetarian, Gluten-free, Contains nuts

  • Bison tartare

    $26

    Juniper, smoked egg yolk, potato crisps.

    Gluten-free, Dairy-free

  • Pickerel

    $32

    Sorrel beurre blanc, charred leek, new potatoes.

    Gluten-free

  • Dry-aged duck

    $36

    Haskap jus, roasted celeriac, chard.

    Gluten-free

Sweets

  • Birch-syrup tart

    $12

    Crème fraîche, toasted oats.

    Vegetarian

  • Brown-butter financier

    $14

    Sea-buckthorn curd, whey caramel.

    Vegetarian, Contains nuts

Before you book

Reservations open 30 days ahead. Last seating is at 8:45, and we ask for 48 hours’ notice for allergies.

SampleSample site by Porchlight. On your site, this button opens your OpenTable reservations.Use this template Call instead