2 Course Lunch

Spanish style fried potatoes with aioli, salsa roja & green onion

local fall vegetables & grilled bread with warm garlic & anchovy dip

seasonally inspired

black garlic caesar dressing, balsamic pickled egg, parmesan crouton

steamed in saffron tomato broth with garlic & a pinch of chilies

beef + pork meatballs in rich tomato sauce, arugula & parmesan

add a polpette  6

assorted cured meats, artisan cheeses & accompaniments (for two)

Kootenay Alpine Nostrala on focaccia, fruit mustarda, crispy onions with lemon aioli

add prosciutto +4

on focaccia with parmesan, confit garlic aioli & arugula

tomato, basil, fior di latte

white sauce, cultivated mushrooms, alpindon, caramelized onions

tomato, parmesan, smoked mozzarella, upper bench king cole blue, alpindon, chilis

tomato, Italian bacon, confit garlic, smoked mozzarella,  chilis

tomato, alpindon, capacolli, fermented chili sauce, pepperoncini

tomato, pepperoni, fior di latte, parmesan, oregano

burrata, chickpeas & sage in walnut sauce  

with aged balsamico 

spaghetti alla chitarra, smoked pork jowl, ample black pepper, cured egg yolk, arugula

local broccoli, anchovy, chili pangrattato, pecorino romano

preserved lemon, pickled sea asparagus, dill oil

almond romesco, roasted cabbage, potatoes a la plancha

grilled rare - baked potato gnocchi, maitake mushrooms, heirloom carrots, sherry cream 

sponge toffee, peanut butter mousse

seasonal flavors

vanilla gelato & espresso

quince compote, whole wheat flat bread