Mid-day Reading
Same kitchen, lighter pacing. A focused chapter list — three sections, served weekday afternoons.
brioche, local honey, pistachio crumb
haskap vinaigrette, candied walnuts, feta, pickled shallots
whipped ricotta, red pepper relish, parmesan crisps
black garlic aioli
mustard glaze, double smoked bacon cassoulet
miso aioli
tapioca crisps, truffle aioli, cured egg yolk, pickled mustard seeds
seared mitake mushrooms, ember roasted turnips, scallop butter
selection of fresh baked bread, compound butter
frisée, focaccia croutons, poached farm-fresh egg, lardons, bacon vinaigrette
AAA Alberta coulotte steak, house mad focaccia, garlic aioli, crispy onions
brown butter spaghetti squash, roasted cauliflower, gribiche, olive tapenade
bacon jalapeño jam, chili oil, aged cheddar, shredded cabbage
gnocchi made in-house, "00" flour, cream, grana padano tuile toasted breadcrumb
hand-rolled pasta, cherry tomato ragu, orange and cinnamon
crispy fried chicken, romesco sauce, shredded cabbage, bread and butter pickles