We have three modes of dining: the core of our kitchen produces an a-la-carte dinner menu with a range of plates that are diverse in scale, as well as culture: we have finger-centric snacks such as latkes with smoked trout (pictured above, left); light dinner plates, and larger platters to share.  We encourage guests to share, reach over each other, and to try as wide a range of foods as possible.  

We also offer a tasting menu of 6-8 courses, to show off the full range of flows/flavours our kitchen is capable of under the guidance of Dustin Gallagher.  Duck a L'Orange is pictured above left-centre, and is an example of one of the later-on courses one might find on the tasting menu. 




And in case you were wondering, we cure and smoke our meats and fish - and support a number of small local bakeries and purveyors.  Believe us when we say a lot of love goes into everything we offer.