Dinner

Dishes, ingredients and prices are subject to
change as menus are adapted daily.

Cold Kitchen

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit and Cheese
with Browned Butter Vinaigrette

Small 17 | Large 22

EARTH BOMB

Beets, Sunchokes, Roasted Northern Woods Mushrooms,
Five Brothers Cheese, Maple & Thyme Toasted Sesame,
Pumpkin & Flax Seeds with Herb Vinaigrette 16

BRICKLAYERS BOARD

House Cured Meats, Pâté, Smoked Trout & Pickles, Mustards & Toast 22

DUCK SALAD

Radish, Apple, Smoked Duck Breast, Wild Arugula,
a Six Minute Egg and Roasted Garlic Dressing 19

Communal

Each of these full evening meals is served
family style with appropriate accompaniments
in a five course presentation

Vegetarian 65  •  Meat 85
Fish 85  •  Chef's Choice 95

after 5pm daily

Hot Kitchen

STONE SOUP OF THE DAY 9

THIS WEEK'S PIG

Market Price

DAILY FISH SELECTION & TECHNIQUE

Monger, Chef, and Ocean Wise Influenced
Market Price

CARIBOU RAGÙ

on a Handmade Papperdelle,
with Black Trumpet Mushrooms,
Mountainoak Gouda
and Extra Virgin Olive Oil 31

MERGUEZ

our Spiced Sausage with Sweet Potato Labneh,
Braised Lentils, Harissa Grilled Carrots,
Preserved Meyer Lemon
and Salsa Verde 27

MELTED LEEKS

on Semolina Pudding,
Walnut & Parsley Gremolata
and Crispy Shallots 18

Sides

House Pickles 7

Harissa Grilled Carrots 6

Crispy Polenta Fries with Scallion Emulsion 9

Coconut & Butter Sautéed Greens 9

Bread & Butter 7

Cheese 11

per 30g (ounce)

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

DARK CHOCOLATE CRÉMEUX

with Jellied Orange, Stewed Rhubarb, Chocolate Shards,
and Candied Rhubarb and Orange Zest 14

YOGOURT CAKE

with Meyer Lemon Curd, Braised Dried Fruit,
Whipped Yogourt and Poppy Seed Meringue 12

COCONUT PARFAIT

Coconut Pudding with Elderberry Compote,
Scorched Pecan & Ginger Brittle
& Oat Crumble

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur