Our Menu
Our menu changes from week-to-week as our local farms and foragers ebb and flow with the seasons. Some ingredients may vary, so this menu could evolve a bit as well.
April 22 - 25, 2026
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Vancouver Island Black Cod
hearth grilled white asparagus / smoked trout roe /
shrimp oil / sunnyside green garlic beurre blanc
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Spring's Sugar Snap Soup
pea shoots / mint pesto / lemon gems / radish /
iberico lardo wrapped grissini
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​​​​​​Chitarra
rabbit ragù / green chickpeas / spiced ricotta /
laughing duck garlic chives
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West Country Lamb Loin
stuffed morel / pickled badger flame beet purée /
reality farm goat's milk labneh / bordelaise sauce
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Jasmine Victoria Sponge Cake
redbud jelly / lemon verbena crème diplomate /
dandelion flower ice cream
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...plus a few surprises!
Dietary Restrictions: We’re able to accommodate some dietary restrictions and allergies, including gluten intolerance, but keep in mind that our small kitchen is not gluten-free or free of any other potential food allergens such as nuts or shellfish. At this time we do not offer a dairy-free, egg-free, sugar-free, allium-free, or vegan menu option. If you have multiple restrictions or life-threatening allergies, please contact us by email or at (540) 987-5105 before booking your table.
Also, be sure to specify the dietary restrictions (if any) of everyone in your party when booking your table. Last minute menu changes are extremely difficult and we’d hate for anyone to miss out.