Dinner

A velvety soup of roasted parsnip and fall apples, with brown butter and toasted pistachios.

Crispy chicken croquettes seasoned with the flavors of a classic Caesar salad, with parmesan and house Caesar dressing.

Duck leg slow-cooked in its own fat until tender, then pulled and served in a crisp phyllo nest, with braised red cabbage and a rich duck jus.

Rigatoni in a velvety roasted squash and aged cheese sauce, with crispy sage, toasted pumpkin seeds and shaved parmesan.

Delicate rolled cod layered with a shrimp and cod mousse, with braised leeks, wild rice and a rich sauce made from roasted shrimp shells.

Smoked duck breast with roasted baby potatoes, wilted greens and a Saskatoon berry gastrique, made from berries picked in summer and kept for duck season.

8 oz sirloin, raised on the ranches around us, with truffle mash, charred vegetables and a rich port wine and apple reduction.

Fall pears poached in red wine syrup, with house-made crème fraîche and toasted walnuts.