The last new item on our winter menu are the Sweet Potato Puffs with Brown Sugar Ice Cream, Sweet Potato Sorbet and Sour Cream Ice Cream.
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They’re more like tiny ice cream sandwiches than anything.
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I love how cute they are, marching over the tundra.
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The plate is dotted with sweet potato caramel and the little specks are sweet potato ginger dust.
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Jalapeno Hush Puppies $6
served with maple butter
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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote
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Pea $12
garden pea broth, spring pea flan,
wasabi pea leaves
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Carrot $13
steamed barbecue carrot buns,
cucumber & sesame ginger salad
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Celery $12
king oyster mushrooms,
celery, pesto, grilled grapes,
cheese curds
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Zucchini $19
mint & tarragon pasta, squash blossom
relish, yogurt & saffron sauce
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Broccolini $17
crispy tofu, broccoli & broccolini,
orange beurre blanc
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Tomato $19
fried green tomatoes,
toasted coconut & yellow
tomato sauce, tomato spaetzle
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Corn $18
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg
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- everything on the menu can be made vegan on request.
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Red Pepper Velvet Cake
white chocolate and peanut ice cream,
peanut brittle
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Ice Cream Nanaimo Bar
sweet pea, mint, chocolate
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Popcorn Pudding
hazelnut caramel corn
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Fennel Funnel Cake
caramelized mango and fennel
with chocolate sorbet
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- vegan dessert selection changes regularly, please ask your server.
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