Lunch Menu

A word from our chef

We strive to bring in as much local produce as we can and I love to forage and bring it back into the kitchen.

lunch

Our food is Indigenous inspired and sourced from local artisans.
THE PLOUGHMAN PLATTER CHARCUTERIE & CHEESE BOARD
$ 25

house breads/assorted pickles & chutney

BANNOCK & SPREADS
$ 22

white bean sumac spread/roasted hot pepper corn succotash/beetroot relish/garlic fried tomatoes

SALMON PLATTER (TO SHARE)
$ 24

maple candied/smoked/ceviche/roe/capers/assorted pickles/grainy mustard/crackers

SEAFOOD CHOWDER
$ 14

leek & potato fishbone broth/root vegetables/white fish/salmon/kale

GREENS N’ THINGS
$ 12

lettuce/crudo vegetables/honey mint dressing/lingonberry/pickled/toasted seeds

ALL THE GRAINS
$ 15

goat cheese/sumac thyme dressing/Osoyoos cherries/puffed quinoa/ farro/wheat berries/freekeh/lemon ash

JESS'S BBSLT SANDWICH
$ 18

bannock/bacon/salmon/lettuce/tomato/dill remoulade/potato chips/side salad

THE BISON BURGER
$ 20

two 5 oz bison patties/beetroot/sunnyside up fried egg/garlic aioli/tomato jam/brie/brioche bun/ steak fries

ARCTIC CHAR
$ 24

corn & bean succotash/charred lemon/berry wojape/wilted greens/sunflower seed pesto

STEAK FRITES
$ 25

Beretta Farms natural hanger steak/ home fries/aioli/pan jus/spicy mix salad

PINE COUNTRY FRIED CHICKEN
$ 22

warm potato salad/sumac/greens/mostarda

BANNOCK & STRAWBERRIES
$ 10

macerated strawberries/bannock/fresh whipped cream

BERRY PAVLOVA WITH SEA BUCKTHORN
$ 10

baked meringue/seasonal berries/sea buckthorn coulis

SORBET TRIO WITH 160 DEGREE SUGAR
$ 10

seasonal fruit & berry sorbet/raspberry 160 degree sugar