2 Course Lunch

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

savoury donuts with garlic honey & parmesan

seasonally inspired

pickled elderberries, hazelnuts & blackberry powder on toasted brioche

add a pâté  +4 

black garlic caesar dressing, balsamic pickled egg, parmesan crouton

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 mostarda, crispy onions with lemon aioli

add prosciutto  +4

on focaccia with parmesan, confit garlic aioli & arugula

tomato, basil, fior di latte

white sauce, cultivated mushrooms, alpindon, caramelized onions

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

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

tomato, alpindon, capacolli, fermented chili sauce, pepperoncini

tomato, pepperoni, fior di latte, parmesan, oregano

sunchoke & piave, brown butter, walnuts, chef’s garden sage, quince agrodolce

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

albacore tuna meatballs, meyer lemon pesto & pistachios

n’duja salami crumb, spinach & ricotta gnudi, sweet peas, 

morel mushrooms, wild ramp butter sauce 

plum agrodolce, sourdough maitake mushroom fritti, blue corn polenta, turnip, black kale

grilled medium rare, spring onions, potato grana padano terrine, charred leek aioli, mosto cotto 

sponge toffee, peanut butter mousse

seasonal flavors

vanilla gelato & espresso

quince compote, whole wheat flat bread