2 course Lunch

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

Savoury donuts with garlic honey & parmesan

on crostini with fig & hazelnut preserves

add a pâté  4

seasonally inspired

pickled beet, toasted pumpkin seeds, local cucumber, green goddess dressing

heirloom tomatoes, tuna aioli, focaccia croutons, sweet onion,

fried capers, parsley

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, tiger blue, nostrala, chilis

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

tomato, alpindon, capacolli, fermented chili sauce, pepperoncini

 burrata, torn basil, olive oil  

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

venison braised in rich tomato sauce with parmesan 

chanterelle mushroom & sweet corn risotto,

hearty summer greens dressed with balsamic & chicken drippings, parmesan 

spot prawns, sweet peas & parisienne gnocchi, vermouth cream with chorizo & herb oil

pine honey, taleggio polenta, mustard greens

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

sponge toffee, peanut butter mousse

cherries in balsamic syrup, whipped crema fresca, amaretti

seasonal flavors

vanilla gelato & espresso

quince compote, whole wheat flat bread