Small Plates

Tokyo Grazing

Grilled poached leeks, white miso glaze with crispy leeks (GF)

9

Something To Prove

Freshly baked bread using heritage wheats and seasonal ingredients. Served with:

 Hay smoked butter 

or

Fig balsamic olive oil (V)

10.5

Fortnum & Mason 

Duck scotch egg, piccalilli, pickled mushrooms and salad (GF) 

10.5

Allium Nightshade

Leek and potato soup with blue cheese, croutons and truffle oil (V) 

9

Nordic shores

Salmon gravlax, beetroot stages, smoked mustard mayonnaise, tender greens (GF) 

12.75

Under the Eiffel 

Beef tartare, smoked Confit duck egg yolk, mustard aioli, capers, gherkins, fresh herbs, baguette toast

14.5

Field and Fowl

Butternut squash Pearl barley risotto, soft poached duck egg, crispy leeks and fine grated cheese 

15.5

Reaping the Rewards

Roasted squash and lentil salad, with fresh spinach and maple roasted beets,dressed in a Confit garlic and Dill dressing with fresh herbs to finish.

13.25 

South for the Winter 

Spatchcock half cornish hen, roasted butternut squash puree, mushroom and truffle cream sauce with herb oil (GF)

17.75

Off Grid Luxury

Game meat and chicken stew with market vegetables in 

a rich red wine sauce, served with our heritage wheat bread.

17.5 

Wooded Acres 

Hand made Duck egg tagliatelle, toasted pine nuts,  wild mushroom melody, fresh herb cream sauce, truffles and grated cheese. (V) 

16.5

Valley of the Kings

Eggplant & Walnut Dukka, lemon and spinach couscous, pomegranate seeds, fresh mint (VG GF)

14.25 

Same Old Faces

Triple cooked fries, ketchup, rosemary sea salt 

(V) (GF) (VG)

7.5

Large Plates

Formation Flyers

A whole spatchcock cornish game hen, roasted butternut squash puree, mushroom and truffle cream sauce with herb oil (GF) 

36

Alpine Agriculture 

Hand made Duck egg tagliatelle, toasted pine nuts,  wild mushroom melody, fresh herb cream sauce, truffles and grated cheese. (V) 

26.25

Day Boat Landings 

Chef’s market fish special of the day 

(ask about allergies) 

24.50

Bumper Harvest

Roasted squash and lentil salad, with fresh spinach and maple roasted beets,dressed in a Confit garlic and Dill dressing with fresh herbs to finish.

18

Honour Honir

A specially selected mixed board of cured meats, 

house cured salmon, award winning cheeses, 

homemade pickles and preserves, and a selection of crackers and bread.

For 2 – 29.5

For 4 – 53

For 6 – 78

All Hands on Deck

Fresh Alberta beef patties, lettuce, tomato, onion, bacon coffee jam, confit garlic aioli, handmade brioche, triple cooked fries 

23

Desserts

Red Noses and Numb Fingers 

Dark chocolate and banana bread eggnog cheesecake, buckthorn jam, maple bourbon caramel, banana, ginger and mint (V)

(1.5 oz) 

14.5

Ostaras Tribute 

Cherry sponge cake, chocolate soil, winter crumble, meringue, whipped cream, pine snow (V) 

12.75

Smouldering Embers 

Alberta apple compote, warming spiced crumble, lemon basil creme anglaise, powdered sugar (V) 

11.75