Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12

In-house menu

mixed local chicories, flame raisins, manchego, meyer lemon vinaigrette
2019 Tokaj ‘Birtok,’ Tinon
hanger steak, yams, sweet potatoes, trumpet mushroom sauce ‘chasseur,’ cream, crispy shallot
2017 Barbera d’Asti ‘Lia Vi,’ Carussin
ginger cake, salted caramel apples, Straus vanilla ice cream
2020 Moscato d’Asti, La Caudrina


A la carte

selection of imported cheeses, crostini  $18
butternut squash soup, pumpkin seed oil, caraway croutons  $13
bacon and onion tart  $16
little gems, Persian cucumber, watermelon radish, red wine vinaigrette  $16
marinated beets, winter citrus, arugula, charred scallion miso aioli, walnuts  $17
house-smoked trout toast, horseradish crème fraîche, pickled shallot, frisée, fennel  $17
Saltspring mussels marinières, white wine, garlic, herbs, griddled Josey Baker bread  $19
housemade gnocchi, fresh Périgord truffle, fried egg, parmesan  $32
duck confit, Iacopi beans, wild rice, brussels sprouts, turnips, grapefruit, meyer lemon salsa verde  $34
local black cod, fregola sarda, cauliflower, Dungeness crab beurre blanc, tarragon  $36

roasted brussels sprouts and carrots, Calabrian chili butter, tahini ranch  $13
delicata squash, Straus Greek yogurt, salsa macha, pickled red onion  $13
Castelvetrano olives, Marcona almonds  $6
Josey Baker bread with Straus Creamery butter  $6