Field Rations, Elevated

From Our Table

Seasonal Canadian dishes built around wild-sourced, locally farmed ingredients.

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ITo Start

Cedar-Smoked Trout

$18

Wild trout, pickled fiddleheads, dill crème fraîche.

Wild Mushroom Tart

$16

Forest mushrooms, thyme, aged cheddar custard.

Maple-Glazed Beets

$14

Roasted beets, goat cheese, toasted hazelnut.

Venison Tartare

$19

Hand-cut venison, juniper aioli, rye crisp.

IIMains

Northern Venison

$42

Juniper jus, root vegetable purée, charred cabbage.

Cast-Iron Arctic Char

$36

Brown butter, wild rice, seasonal greens.

Maple & Pine Roast Chicken

$32

Half chicken, pine-infused jus, charred leek.

Cedar-Plank Salmon

$38

Maple glaze, roasted fennel, charred lemon.

IIITo Finish

Maple Custard Tart

$14

Sugar maple custard, oat crumble, whipped cream.

Wild Blueberry Pie

$13

Northern blueberries, lattice crust, vanilla bean ice cream.

Birch & Honey Cake

$12

Birch syrup sponge, honey mascarpone.

Fireside S'mores Tart

$13

Dark chocolate ganache, toasted marshmallow, graham crust.

“

Every dish reads like a short story of the Canadian wild — smoke, maple, and quiet craft.

— The Northern Table Review

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Seats fill quickly on weekends — book ahead to secure your evening.

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