Dinner


Small Hot & Cold Plates items & pricing are subject to change
SOUP 9
daily inspirations
BEEF CARPACIO 16
Alberta beef carpacio, parmesan, capers, arugula, extra virgin olive oil
SEA SCALLOPS 17
seared sea scallops, vac packed watermelon, chorizo
BEETS 14
golden and purple beet salad, caraway, walnuts, Micha's goat cheese, dressing, artisan lettuces
CALAMARI 15
cumin fried calamari, red chili mayo
TOMATO 14
Suntech tomato salad, fresh Canadian buratta mozzarella, basil pesto
WHITE TUNA 16
seared ‘rare’ BC albacore white tuna, citrus soy dressing, pickled ginger, wasabi crema
LETTUCES 13
young lettuces, green olives, shaved apple & fennel, toasted almonds, sister in-law's vinagrette
MUSHROOM 16
Le Coprin “mushrooms on toast”, Rio cheese, truffled veal jus, Art-is-in Crostini
CHARCUTERIE 24
In house charcuterie program, Elk Ranch kielbasa & summer sausage, smoked ham, Pine River 7 year old cheddar, olives, pickled red onion, Art-is-in Bakery Crostini
THE SOCIAL PLATE 29
mini beef tacos, duck confit spring rolls, black angus beef sliders, the Chef’s addition
Full Plates
RIBEYE 38
grilled Alberta Black Angus ribeye, truffled rapini, char grilled lemon, whipped potatoes
OCEAN WISE FEATURED FISH 27
Please enquire
FOIE GRAS BURGER 28
Ground Alberta beef burger, salt cured Quebec foie gras, grillled onion, Kate's chili chutney, Yukon Gold frites and lettuces
CHICKEN 27
roasted breast of Mariposa Farms chicken, potato gnocchi, sherry brown butter
DUCK 28
Mariposa Farms duck leg confit, duck sausage, pearl couscous, cherry chutney, natural jus
SALMON 28
pan roasted wild BC sockeye salmon, roasted tomato quinoa, classic béaranaise
STEAK 34
grilled Alberta Angus striploin, Yukon Gold frites, broccolini, truffle scented mayo, sherry-brown butter
PORK LOIN 32
sous vide "Nagano" Porchetta loin, chickpeas, dried black olive, tomato, La Ferme Florape feta, soft herb salad
PASTA 22
classic carnonara, linguini pasta, house guanciale, parmesan, crackeet pepper (vegetarian option 20)
BEEF TENDERLOIN 36
roasted Alberta Black Angus beef tenderloin, Le Corpin mushrooms, whipped potato, Blue Haze cheese, bordelaise sauce
LAMB SIRLOIN 35
sous vide Alberta lamb sirloin, white bean &lamb belly ragout , Birch syrup, natural jus
After Dinner items & pricing are subject to change
Cheeses 8 for each selection - Served with cranberry bread and grapes
BLUE HAZE
smoked, hints of butermilk and burnt caramel, Saint-Benoît-du-Lac Québec
RIOPELLE
cow milk, thermalized, triple cream, bloomy rind, isle-aux-Greus Quebec
CHEDDAR
Pine River, 7 year old, yellow cheddar, Ripley Ontario
SEINE D'HELENE
Saint Helene Quebec, cow & sheep's milk, semi firm, rich, creamy, mildly acidic
LE 1608 8
washed rind, fruity flavor, barny aroma, Laiterie Charlevoix, Quebec
LE GRANDE FROMAGE 29
A selection of our artisan cheeses
BUCHEVRETTE 8
pasteurized goats milk, bloomy rind, mildly acidic, Papineauville Québec
Desserts items & pricing are subject to change
CARROT 9
moist carrot cake, candied ginger gelato, cream cheese ‘frosting’
CHOCOLATE 9
dark chocolate torte, french vanilla gelato, espresso caramel, crushed pecans
CHEESECAKE 9
white chocolate and rum essence cheesecake, spiced apple compote, french vanilla gelato
CRÈME BRULEÉ 9
vanilla bean crème brulée, fresh fruit
DESSERT PLATTER 26
A taste of all our sweet creations
Executive Chef Matthew Carmichael Chef Jordan Holley Chef Matt Hall Please inform your server of any allergies or food concerns. All menu items are subject to change without notice.