Soup of the day
– Daily soup inspired by, weather, the season and the chef’s imagination
8
Duck and Wild Rice Soup
9
Mixed Green Salad
– Bryson farm greens with our signature Inuit crowberry tea and lemon vinaigrette w, tomatoes, cucumbers and carrots
9
Gathering Nations Salad
– Our own lettuce blend, peppers, onions, cucumbers, tomatoes, carrots, pepitas and sunflower seeds with Awazibi maple mustard dressing
10
IN BETWEENS
Seafood Fritters –
With cocktail sauce, and a micro-green salad
14
Bison Bone Marrow –
Chili Rubbed,
Adobe bread, mushrooms, garlic and Onion Puree
15
“Bork” Creton
–
Made with
Mariposa’s pork/wild boar served with a cranberry compote, house made mustard and crostinis
14
Smoked Trout
– Served with a dill blini, carrot slaw and tartar sauce
13
Elk Dumplings
– Slow cooked elk stuffed dumplings, sautéed mushrooms and spring onions, mustard crème fraiche
15
Trio of Cheese
- Deep fried goat cheese, cheese of the moment on a crostini and poached pear in brie sauce
16
Potlatch
(“Feast Plate”)
– (choose 3)
Dumplings, fritters, creton, trout, marrow
26
MAINS
Spring Canada Goose Leg
– braised with slow roasted vegetables and potatoes in a port jus
31
Bistro Buffalo Burger
– 100% Takwana Farm Bison Burger, House Smoked bacon, 3 year old cheddar, mushrooms and “duck butter” on a grilled sesame seed bun with Fresh cut fries and Side Salad
23
Pacific Halibut
– Pan seared with wild rice pasta, baby spinach and a lemon caper vinaigrette topped with crispy buffalo bone marrow
30
Roasted Free Range Chicken
– Root Vegetables and a chicken leg terrine with a red wine and goat cheese sauce