Appetizers

Soupe a L`Oignon en Croute Duck confit, gouda, puff pastry

12

Insalata Proscuitto, roasted pears, boiled egg, chopped greens, caramelized shallot, honey and mustard vinnaigrette

13

Candied Salmon Bean salad, lemon crème fraiche, root vegetable and pancetta chips

14

Tartare and Calamari AAA Tenderloin, chive, chipotle aioli, lemon

15

Lobster Nori roll, tempura, fresh horseradish ponzu, avocado

14

Scallops

Corn puree, pulled pork, pickled jalapeño relish 16

2 Wild Bears Slider: Black plum am, brie

Sandwich: Pulled shank, apple slaw, mustard pickle 14

Land

AB AAA Angus Striploin Roasted garlic whipped potatoes, bacon butter, crispy onions, carrots,greens

veal demi 35

AAA Beef Tenderloin Parmigiano potato pave, bacon, grilled kale, chantrelle demi

42

Smoked Duck Breast Stewed white beans, kielbasa, squash puree, pearl onions, cranberry gastrique

36

Lamb Shank Roasted corn polenta, autumn sausage fricasse, blue cheese crumble

31

Double Pork Chop Grainy mustard spaetzle, apple fennel slaw, maple Jus

33

Sea

Corn Flour Crusted Cod Braised pork belly, peas pudding, butter cabbage, brussel leaves, beet blood

26

Salmon NL cold water shrimp arancini, confit tomato, asparagus, chardonnay beure

31

Garden

Seasonal vegetarian selection available nightly on request

Chef Nathan Hornidge

Sous Chef Jason Whittle