Email Emily for reservations: [email protected]

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Menu

Amuse Bouche 
Spicy popped wild rice with garlic & parmesan

Appetizer Course
Crispy Pork Belly with Watermelon
Braised pork belly with ponzu reduction and watermelon wedges

Salad Course
North Shore Niçiose
Poached green beans, red potatoes, ripe tomatoes, eggs, capers, kalamata olives, wild rice tossed with a tarragon vinaigrette and topped with smoked trout.

Dinner Course
Baked Salmon
Cedar-planked salmon with a sweet and tangy Vikre gin and shallot glaze, and a dollop of lemon crema. Served with a sweet potato hash and crispy brussel sprouts.

Dessert Course
Maple drizzled vanilla-and-cider panna cottas with spiced ginger cookies

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Dietary modifications must be communicated in advance. We are happy to accommodate vegetarian, vegan or gluten free with prior notification.