Market Salad with Cauliflower, Shaved Brussels Sprouts, Kale, Cabbage, Cranberries, Toasted Pumpkin Seeds tossed in a Dijon/Apple Dressing 7/11

Caesar Salad with Parmigiano-Reggiano, Shaved Preserved Yolks and Sourdough Croutons 7/11

Meat Balls made with Local Bison and Pork, baked in a Pomodoro Sauce with House-made Ricotta and served with Grilled Bread  12

Beef Tartare with Salsa Verde, Roasted Corn, Whipped Avocado and Semolina Tortilla Chips 15

Chicken Liver Mousse with Compressed Pears, Walnuts, Arugula, Pickled Shallots and Kombucha Gastrique on Grilled Old-Church Bakery Sour Dough Bread 13

Fried Calamari with Lemon and Spicy Sugo Di Pomodoro 14

Crispy Fried Brussels Sprouts with Crispy Sweet Potato and Charred Lemon Aioli 13

pasta made fresh daily

Agnolotti pasta stuffed with Roasted Sweet Potato, Sage and Ricotta. Tossed with Brown Butter and Aged Balsamic, finished with Toasted Walnuts 25

Rigatoni with Spicy Pork and Fennel Sausage Sugo finished with Shaved Parmiagiano-Reggiano 23

Fettucine with Chorizo Sausage, Shrimp and Green Peas in a Saffron Cream Sauce 25

Spaghetti with House Made Pancetta, Sauteed Wild Mushrooms, Green Peas in a Carbonara Sauce 24


Manitoba Steelhead Trout with Brown Butter-Grapefruit Emulsion over a Warm Golden Beet Salad with Kale, Radishes, Crispy Quinoa, Tobiko, Pumpkin and Hemp Seeds 27

Beef Teres Major with Red Wine Jus, Roasted Wild Mushrooms with House Cured Coppa and Herb Roasted Smashed Potatoes 30

Cioppino with Shrimp, Mussels, Clams and Cod in a Spicy Saffron Broth topped with Tomato and Parsley Salad, served with Grilled Bread 29

Our menu items may contain ingredients that are not listed. Please notify your server of any allergies or dietary restrictions.

Our menus change frequently so these menus may not reflect our most current offerings.