pomme puree, roasted root vegetables, honey mustard, apple

SLOW ROASTED PORK HAM

roasted maitake mushrooms, celeriac, sunchokes, onion jus

PAN SEARED SABLEFISH

roasted apple, currants, pistachio, vanilla cream

Steel-Cut Oats

CRISPY SHRIMP

ARTISANAL LOAVES

Steak & Eggs

buffalo ricotta crumb, crème angles, berry compote

Brioche French Toast

CRISPY ARTICHOKES

TAMARIND GLAZED PORK RIBS

oat milk, cashew butter, brûléed banana

Tapioca Pudding

Revitalize your day with our Antioxidant Juice, a vibrant blend of fresh berries, zesty citrus, and nutrient-rich greens. Packed with powerful antioxidants, this refreshing drink not only delights your taste buds but also boosts your immune system and energizes your body. Perfect for a refreshing pick-me-up or a healthy start to your morning!

Antioxidant Juice

truffle aioli, parmesan, grilled sourdough

Cultivated Mushroom Toast

smoked bacon, cheddar, lettuce, tomato, pickle, special sauce, brioche bun, fresh cut fries

PACIFIC RIM BEEF BURGER

lardons, harissa, charred green onions, comté cheese

SPAGHETTONI PASTA

pave fries, green pepper jus, full moon valley cheese

Lamb Belly Poutine

Indulge in our rich, aromatic coffee and a curated selection of premium loose leaf teas. Each cup is crafted to perfection, offering a delightful balance of flavors that awaken your senses and provide a moment of tranquility. Whether you crave the boldness of our freshly brewed coffee or the soothing notes of our hand-picked teas, this selection is the perfect companion for any time of day.

Coffee & Selection of Loose Leaf Teas

Granola Parfait

Holiday Brunch

WILD MUSHROOM RISOTTO

Quench your thirst with our vibrant Fresh Juice, a refreshing blend of hand-picked seasonal fruits and vegetables, cold-pressed to perfection. Each sip bursts with natural flavors and essential nutrients, delivering a revitalizing experience that awakens your senses and invigorates your day. Perfectly chilled and served in a stylish glass, this juice is a delicious way to nourish your body and elevate your spirit.

Fresh Juice

pomme puree, roasted root vegetables, traditional gravy

SLOW ROASTED TURKEY BREAST

pomme puree, roasted root vegetables, horseradish cream, natural jus

PRIME BEEF RIB EYE

Butter Poached Lobster Benedict

grilled kale, pumpkin seeds, ricotta cheese, squash sabayon

ROASTED SQUASH SALAD

Preheat your oven to 150°C (300°F). In a bowl, mix olive oil, minced garlic, salt, pepper, and fresh thyme. Rub this mixture all over the pork ham.

Prepare the Pork

Place the pork ham in a roasting pan and cover it with foil. Roast in the preheated oven for about 3-4 hours, or until the internal temperature reaches 70°C (160°F). Remove the foil in the last 30 minutes to allow it to brown.

Roast the Pork

Peel and chop the potatoes into even pieces. Boil them in salted water until tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth. Season with salt to taste.

Mash the Potatoes

Peel and chop the carrots, parsnips, and beets into uniform pieces. Toss with olive oil, salt, and pepper.

Prepare the Vegetables

Spread the vegetables on a baking sheet and roast in the oven for 30-40 minutes, or until golden and tender.

Roast the Vegetables

In a small bowl, mix honey and Dijon mustard until well combined.

Combine Ingredients

Serve slices of slow roasted pork ham alongside a generous scoop of pomme puree and roasted root vegetables. Drizzle with honey mustard sauce and garnish with sliced fresh apples.

Plate the Dish

Pork Ham

Garlic cloves

Salt

Black pepper

Olive oil

Fresh thyme

Potatoes

Butter

Heavy cream

Carrots

Parsnips

Beets

Honey

Dijon mustard

Fresh apples

Clean and chop the maitake mushrooms, celeriac, sunchokes, and onion. Dice the onion and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the maitake mushrooms and cook for 5-7 minutes until golden brown. Remove and set aside. In the same skillet, add another tablespoon of olive oil and sauté the diced onion until translucent. Add the chopped sunchokes and celeriac, cooking for an additional 10-12 minutes until tender. Stir in the maitake mushrooms and season with salt and pepper.

Season the sablefish fillets with salt and black pepper. In a clean skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sablefish, skin-side down, and cook for 4-5 minutes. Carefully flip the fillets and cook for another 3-4 minutes until cooked through and flaky.

Pan-Seared Sablefish

In a saucepan, combine the broth and diced onion. Bring to a boil and reduce the heat to simmer for 10-15 minutes until reduced by half. Whisk in the butter and fresh thyme until smooth.

Prepare Onion Jus

On each plate, place a portion of the roasted vegetables. Top with the pan-seared sablefish and drizzle with onion jus. Serve immediately.

Sablefish fillets

Maitake mushrooms

Celeriac (celery root)

Sunchokes (Jerusalem artichokes)

Onion

Chicken or vegetable broth

In a medium saucepan, bring water to a boil. Stir in the steel-cut oats and salt. Reduce heat to low, cover, and simmer for about 20-30 minutes, stirring occasionally, until the oats are tender and creamy.

Prepare the Oats

Preheat the oven to 400°F (200°C). Core and slice the apples, then toss them with brown sugar, cinnamon, and melted butter. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.

Roast the Apples

In a mixing bowl, whip the heavy cream until soft peaks form. Add vanilla extract and powdered sugar, then continue whipping until stiff peaks form.

Prepare the Vanilla Cream

Spoon the cooked steel-cut oats into bowls. Top with roasted apples, currants, and pistachios. Finish with a dollop of vanilla cream on top.

Combine and Serve

Steel-cut oats

Water

Apples

Brown sugar

Cinnamon

Currants

Pistachios

Vanilla extract

Powdered sugar

In a shallow bowl, combine the flour, cornstarch, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

Prepare the Shrimp

Dip each shrimp first in the flour mixture, then in the beaten eggs, and finally coat with panko breadcrumbs. Set aside.

Coat the Shrimp

In a bowl, mix together mayonnaise, yuzu juice, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.

Make the Aioli

In a deep frying pan, heat vegetable oil over medium-high heat until hot.

Heat Oil

Carefully add the coated shrimp to the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Arrange the crispy shrimp on a serving platter. Drizzle with yuzu aioli and garnish with chopped cilantro and sliced jalapeño.

Large shrimp, peeled and deveined

All-purpose flour

Cornstarch

Eggs

Panko breadcrumbs

Vegetable oil (for frying)

Mayonnaise

Yuzu juice

Garlic, minced

Fresh cilantro, chopped

Jalapeño, sliced

In a large bowl, mix the bread flour, yeast, and salt. Gradually add water and mix until a shaggy dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.

First Rise

Punch down the dough, shape it into a loaf, and let it rise again for another 30-45 minutes.

Shape and Second Rise

Preheat the oven to 450°F (230°C). Bake the loaf for 25-30 minutes until golden brown.

Bake

In a mixing bowl, combine the flour, yeast, and salt. Slowly mix in the warm water until a dough forms.

Knead the dough for about 5 minutes, then gently fold in the chopped olives.

Incorporate Olives

Cover the bowl with a damp cloth and let the dough rise for about an hour until it doubles in size.

Shape the dough into a loaf and let it rise for another 30 minutes.

Preheat the oven to 375°F (190°C) and bake for 30-35 minutes until golden and hollow-sounding.

In a saucepan, combine rolled oats, water or milk, and salt. Bring to a boil, then reduce heat and simmer for about 5 minutes.

Cook the Oats

Remove from heat and stir in honey or maple syrup to taste. Serve warm.

Sweeten

Bread flour

Active dry yeast

Pitted olives, chopped

Rolled oats

Water or milk

Honey or maple syrup

Peel and chop the potatoes into small cubes. Boil them in salted water for about 10-12 minutes until tender. Drain and set aside.

Season the steak with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let it rest.

Cook the Steak

In the same skillet, add another tablespoon of olive oil if needed. Crack the eggs into the skillet and fry to your liking, sunny-side up or over-easy.

Fry the Eggs

Chop the tomato and add it to the skillet, sautéing for 2-3 minutes until slightly softened.

Sauté the Tomatoes

On a plate, layer the potatoes, followed by the sliced steak. Top with the fried eggs, sautéed tomatoes, and drizzle with salsa verde. Serve immediately.

Assemble the Dish

Steak

Tomato

Salsa Verde

Olive Oil

Pepper

In a mixing bowl, whisk together eggs, milk, vanilla extract, and cinnamon until well combined.

Prepare the Egg Mixture

Dip each slice of brioche bread into the egg mixture, ensuring both sides are soaked. Allow to sit for a few minutes.

Soak Brioche

In a skillet, melt butter over medium heat. Cook the soaked brioche slices for 3-4 minutes on each side until golden brown.

Cook the French Toast

In a bowl, combine buffalo ricotta, breadcrumbs, Parmesan cheese, olive oil, salt, and pepper. Mix until crumbly.

Mix Ingredients

Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden and crispy.

Bake the Crumb

In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries are softened and syrupy.

Cook the Berries

In a saucepan, heat the heavy cream and the vanilla bean (if using) until just below boiling.

Heat the Cream

In a bowl, whisk together egg yolks and sugar until light and creamy.

Whisk Yolks and Sugar

Slowly pour the hot cream into the egg mixture while whisking. Return to the saucepan and cook on low heat until thickened, about 5-7 minutes.

Combine and Thicken

Brioche bread

Milk

Buffalo ricotta

Breadcrumbs

Parmesan cheese

Mixed berries (strawberries, blueberries, raspberries)

Sugar

Lemon juice

Egg yolks

Vanilla bean (or extract)

Trim the stems of the artichokes and remove the tough outer leaves. Cut the top off each artichoke and scoop out the fuzzy choke with a spoon.

Clean the artichokes

Fill a large pot with water and bring to a boil. Add the cleaned artichokes and boil for about 10 minutes until slightly tender. Remove from water and let cool.

Prepare for frying

Once cooled, cut the artichokes into quarters. In a bowl, mix the flour, cornmeal, salt, and black pepper. Dredge each artichoke quarter in the mixture until well coated.

Coat the artichokes

In a deep skillet or pot, heat the vegetable oil over medium heat until hot.

Heat the oil

Carefully add the coated artichoke quarters to the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the artichokes

In a bowl, mix together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until well combined.

Slow Roasted Pork Ham

Pan Seared Sablefish

Steel-cut Oats

Crispy Shrimp

Artisanal Loaves

Steak & Eggs

Brioche French Toast

Crispy Artichokes

Tamarind Glazed Pork Ribs

Tapioca Pudding

Antioxidant Juice

Cultivated Mushroom Toast

Pacific Rim Beef Burger

Spaghettoni Pasta

Lamb Belly Poutine

Coffee & Selection Of Loose Leaf Teas

Granola Parfait

Holiday Brunch

Wild Mushroom Risotto

Fresh Juice

Slow Roasted Turkey Breast

Prime Beef Rib Eye

Butter Poached Lobster Benedict

Roasted Squash Salad