Executive Chef: Matt Cusano
arborio rice, wild + cultivated mushrooms, truffle aioli, porcini powder, parmesan (VEG)
vancouver island squash, brown butter hazelnuts, herb oil (VEG)
cooked prosciutto, fior di latte, san marzano tomatoes, fresh basil, served un-cut
rock + dungeness crab, lemon, fine Herbs, mascarpone, old bay spice
(GF) – Gluten Friendly | (VEG) – Vegetarian | (V) – Vegan
bc clams, mascarpone, fennel, tarragon cream
pea nage, fingerling potato, pancetta, oven-roasted tomato, mint (GF)
eggnog mousse, mulled wine cranberry confit, gingerbread sponge
We are now requiring credit cards to hold reservations of 6+ guests. Please note that we charge a fee of $20 per guest for all who do not attend the reservation without a minimum of 24 hours notice.