Tapas

Ahi Tuna Poke Boats

18

Roasted ginger soy marinade. Served in artisan lettuce, with horseradish slaw and topped with

pickled shallots, sesame seeds, green onions and rice crisp

Grilled Caesar

21

Seared maple pork belly, shaved Grana Padano Parmesan, charred artisan romaine lettuce,
house-made dressing. Topped with crispy capers and garlic herb crostini.
 

Mango Prawn Papaya Salad
23

Shaved green papaya, fresh mangoes, habanero prawns, avocado, cucumbers, carrots, fresh
mint, and nuts. Tossed in a Thai inspired dressing and served over bean noodles.

Baked Brie

25

Warm brie with caramel sauce, roasted garlic bulb, spicy pecans, fig jam, honey-soaked grapes,

cherry tomatoes. Served with house-made crackers.

Sub gluten free crackers $3

Charcuterie Board

35

Three kinds of locally produced cured meats from `Chez Totoche.` Maple whole grain mustard,
pickled Okanagan asparagus and Shimeji mushrooms. Mediterranean olives, dried apricots,
spicy pecans and a fresh cherry tomato salad.  Served with house-made crackers.

Sub gluten free crackers $3

Mains

Ravioli

32

House-made pasta stuffed with roasted butternut squash and ricotta. Local oyster mushrooms,
zucchini noodles, cherry tomatoes, arugula, shallots and garlic confit. Served with carbonara-
style sauce and garlic toast. Topped with shaved Grana Padano Parmesan.

Duck Two Ways

35

Gently rendered Brome Lake duck breast with rosemary-honey glaze. Served over heritage
grain pilaf and seasonal vegetables. Potted duck confit Rillette, cranberry Cumberland sauce.

Served with house-made fruit and nut crackers.

Halibut

40

Pan-seared, wild caught Pacific filet, seasoned with smoked paprika and olive oil. Sundried
tomato, shallot, confit garlic and caper cream sauce. Cajun spiced smashed baby potatoes and

seasonal vegetables.

Filet Mignon

45

Gorgonzola crusted Angus Reserve tenderloin. Served with horseradish potato puree, sautéed
oyster mushroom shallot and roasted demi glaze, and seasonal vegetables.

Desserts

Please refer to our daily chalkboard as all our desserts are made fresh in house and change frequently

by our pastry chef Allison Schlosser.

Don’t hesitate to ask your server about vegan/gluten free etc. options for all menu items

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Our mushrooms are sourced from Mr. Mercy’s mushrooms in Kaslo, BC.
Our microgreens are grown locally in Nelson by Matt at Tiny Greens.

Opening Hours

Thursday - Saturday

4pm - Late 

Our Location

 

705 Vernon Street

Nelson, BC

Reservations

 

T: 250 352 5140