Dinner Menu

A la carte options will be available on Monday, Sept 15th so you may explore the wilderness at your own pace.

Please preview the offerings at the bottom of this page!

Wine and Juice Pairings are available for each tasting menu.

Wine pairings $75-105/person

Juice Pairings $50-70/person

”Late Summer: The Fading Light”

Introductory 3 course menu ($85/person) indicated via ***

2025

“THE HUNTER”

140 per person

Amuse Bouche

At The Cabin

(supplement on 3 course menu $12)

pine, butter, smoke

Soup

First Course: ***

sablefish, celery, lovage, buckwheat

Second Course:

rabbit, peach, black walnut, mushrooms

What the Foie? (supplement $25)

foie, maple, hazelnut

License to Krill (supplement $38)

lobster, butter, goldenrod, Saskatoon

Third Course:

boar, corn, tamarack, woodruff

Palate Cleanser

Fourth Course: ***

bison, yarrow, sweetgrass, cherry

Pre-Dessert

Fifth Course: ***

raspberry, thistle, milk, egg

Mignardise

“THE GATHERER” (vegan)

140 per person

Amuse Bouche

At The Cabin

(supplement on 3 course $12)

pine, agrodolce, smoke

Soup

First Course: ***

aubergine, lovage, celery, buckwheat

Second Course:

squash, peach, black walnut

Faux Gras (supplement $25)

yeast, maple, hazelnut

Courgette It While It’s Hot (supplement $22)

zucchini, goldenrod, Saskatoon, sunflower

Third Course:

mushrooms, tamarack, woodruff, corn

Palate Cleanser

Fourth Course: ***

lentil, yarrow, sweetgrass, cherry

Pre-Dessert

Fifth Course ***
dark chocolate, chaga, apple

Mignardise

If you order from our menu, you are agreeing that you will not try to forage these ingredients on your own. Our staff are properly trained in the procurement, protection, and sustainability of our florae and hope to leave them for many generations.

snacks:

Pine flour brioche, smoked brown butter, agrodolce

Oysters, fermented chili, inspired mignonette, horseradish

Dungeness crab cakes, lobster carapace froth, roasted corn preserve

Wild mushrooms on toast, hazelnut puree, agrodolce, wild herbs

Juniper cured bison tartare, pickled mustard, spruce salt, smoked tallow cream, sourdough

Chicken fried chicken of the woods mushrooms, ranch

Mains (sides ordered separately):

Elk shortrib 16oz, birch “BBQ”, wilted wild greens, radish, sunflower seed butter

Alberta bison petite tender 6oz, sweetgrass infused demi glace, beets, cherry gel

Duck breast 7oz, cured and crispy, with rowan berry and pine cone orgeat, sunchoke

Lentil steak 4oz, botanical “jus”, wild rice, wilted wild greens

Arctic Char filet 6oz, seared, wild rice, a sauce of miso, tamarack, and wild ginger

Sides:

Roasted baby potatoes with burnt birch buttermilk, wild boar rashers, herbs

Baby carrots, bruleed with birch sap, fresh goat cheese, black walnut

Saline roasted squash, farmed greens, croutons, black garlic vinaigrette

Pinecone orgeat glazed cauliflower, grilled, with cauliflower and pinenut puree

Lobster spaghetti, goldenrod infused ariabatta

Dessert:

Chocolate mousse with spiced chaga apple coulis and aerated chocolate

Concord grape clafoutis, thistle, fresh whipped cream

Sprucetip posset, spruce shortbread