2 Course Lunch

Spanish style fried potatoes with aioli, salsa roja & green onion

savoury donuts with garlic honey & parmesan

cherry compote, toasted brioche

seasonally inspired

strawberry & roasted shallot vinaigrette, ricotta salata, cucumber, pickled red onion, pumpkin seeds

steamed in saffron tomato broth with garlic & a pinch of chilies

beef + pork meatballs in rich tomato sauce, arugula & parmesan

add a polpette  6

assorted cured meats, artisan cheeses & accompaniments (for two)

Kootenay Alpine Nostrala on focaccia, fruit mustarda, crispy onions with lemon aioli

add prosciutto +4

on focaccia with parmesan, confit garlic aioli & arugula

tomato, basil, fior di latte

white sauce, wild & cultivated mushrooms, alpindon, caramelized onions

tomato, parmesan, smoked mozzarella, upper bench king cole blue, nostrala, chilis

tomato, Italian bacon, confit garlic, smoked mozzarella,  chilis

tomato, alpindon, capacolli, fermented chili sauce, pepperoncini

tomato, pepperoni, fior di latte, parmesan, oregano

foraged and farmed mushrooms, burrata, sage & parmesan, miso brown butter sauce

spaghetti alla chitarra, smoked pork jowl, ample black pepper, cured egg yolk, arugula

venison braised in rich tomato sauce with parmesan  

shallot, zucchini, preserved lemon mascarpone, basil pangrattato

spot prawn stuffed morel mushroom fritters, sweet peas, asparagus, dill cream sauce

speck & yuzu risotto, grilled local romaine  

black garlic caesar dressing, parmesan crisp

grilled rare, olive salsa verde, confit fingerling potatoes "a la plancha", radicchio, porcini mushroom aioli & shallots

sponge toffee, peanut butter mousse

seasonal flavors

vanilla gelato & espresso

quince compote, whole wheat flat bread