• Amuse bouche
    • Muktuk and cranberry infused eulachon oil in a "pemmican cornet"
  • 1st appetizer
    • Canada goose pâté, razor clam marshmallow nesting in salal plus Pinot Noir reduction
  • 2nd appetizer
    • Squab confit, freshly shaved black truffle, edged with baked King salmon caviar
  • Potage
    • Degustation of consommé d' Dungeness crab
  • Seafood
    • Western red cedar-planked, line-caught Coho salmon resting on foraged chantrelles
  • Meat
    • Caper-studded raccoon carrion tartare, topped with a raw mallard egg
  • Palate cleanser
    • Blackberry and rosehip sorbet capped with crabapple foam
  • Salade
    • Fiddlehead fern, dandelion greens, "nasturtium blossom" and pickled plum, maple syrup vinaigrette
  • Main
    • Slow-cooked saddle of coyote flanked by smoked elk marrow medallions, bay bolete veloute and celery root ribbons upon Wappatos
  • Dessert
    • Rainier "cherries flambé" aside housemade Gothberg chèvre ice cream smothered in huckleberry sauce
  • Mignardises
    • Hand-selected Nanaimo bar
    • Chestnut macaron sandwiching a Saskatoon berry buttercream
    • Roasted pear tartlet dotted with fireweed honey
oct 19 2014 ∞
sep 16 2015 +