$39 Fall Prix Fixe Menu

3-Course Prix Fixe Menu — $39

Available Sunday–Thursday

Exclusive of taxes and gratuity

---

APPETIZER

Local Corn Bisque
Smoked sablefish rillette, puffed sorghum, paprika

Organic Salad
Chive emulsion, maple roasted pear, pear vinaigrette

Steelhead Trout Crudo
Brew Creek ginger, habanadas, apples, shiso tapioca pearls
+$4 supplement

---

MID COURSE

Gem Lettuce
Yuzu miso dressing, radish, apple, ‘burnt ends’ bacon

Butternut Squash
Red streak arugula, pumpkin spice squash espuma, croutons, maple sherry vinaigrette

Ricotta Rotolo Pasta
Octopus ‘Bolognese’, capers, anchovies, arrabbiata sauce
+$6 supplement

---

MAIN

Salmon
Clam ‘chowder’, saffron potato, fennel, leek, celery and dill

Cavatelli
Braised lamb shank, eggplant, Calabrian chili, Parmesan

Yakiniku Beef ‘Patty’
Crispy rice bun, ramen egg, cheddar cheese, bone marrow tare
+$8 supplement

Prime Striploin — 8 oz
Double cooked fries, variations of carrots, béarnaise sauce
+$29 supplement

Harvest
Roesti potato, lentils, fall vegetables, nut ‘butter’ sauce

Add to Any Main Course

Sautéed Prawns — +$6 each
Seared Scallops — +$9.50 each

---

FOR THE TABLE

Fresh BC Oysters
Green chili granita + mignonette
$4.75 each

Shishito Peppers
Yuzu aioli, kombu salt
$22

Lamb Chops
New Zealand Lumina free range, grass fed
$14.50 each

House Sourdough
Cultured butter, EVOO & Taggiasca olives
$8.50

---

PAIRINGS

Wine Pairing — +$44

Curated by Wine Director Ryan Hayes

Zero Proof Pairing — +$39

Curated by Bar Manager Zack Lavoie