Tapas

Tuna Poke Boats

18

Ahi tuna tossed in a soy marinade with fresh watermelon and sesame seeds.

Served in artisan lettuce, with horseradish slaw.  Topped with pickled ginger, cilantro and rice crisp.

Grilled Caesar

22

Charred artisan romaine lettuce, topped with house-made dressing, shaved Grana Padano and crispy capers.

Served with seared maple pork belly, garlic herb crostini and lemon.

Salmon Roulade Salad
26

Cold smoked Coho salmon pinwheels stuffed with lemon dill cream cheese. Artisan lettuce, red peppers,

shaved carrots, cherry tomatoes and cucumber tossed in Green Goddess dressing.

Garnished with candied lemon zest, crispy capers, pickled shallots and fresh dill.

Baked Brie

26

Honey rosemary coated wheel of brie. Served with whole roasted garlic, grapes, fig jam, spicy pecans,

apple slices and cherry tomatoes.  Side of house-made crackers.

Sub gluten free crackers $3

Cheese and Charcuterie Board

40

Two kinds of locally cured meats from `Chez Totoche and two Canadian cheeses. 

Served with chutney, maple mustard and olive tapenade. 

Accompanied with dried fruit, assorted pickled vegetables, spicy pecans, apple slices and cherry tomatoes.   

Side of house-made crackers and focaccia.

Sub gluten free crackers $3

Mains

Ravioli

34

House-made pasta stuffed with roasted butternut squash and ricotta filling.

Topped with local mushrooms, zucchini noodles, cherry tomatoes, pecans, and Grana Padano.

Served over arugula with carbonara-style sauce and garlic focaccia.

Duck

37

Gently rendered duck breast with rosemary-infused honey glaze.

Served over heritage grain pilaf, with seasonal vegetables.

Bouillabaisse

36

Fire-roasted tomato seafood stew, seasoned with saffron and smoked paprika. 

Chorizo and fennel play off the halibut, mussels, prawns and squid. 

Served with garlic focaccia.

Filet Mignon

44

Angus Reserve tenderloin, topped with crispy carrots. 

Served with horseradish potato puree, Shiitake and Oyster mushroom peppercorn glaze, and seasonal vegetables.

Desserts


All our desserts are made fresh in house by our pastry chef Allison Schlosser.

Creme Brulee

10

Coconut Chai creme brulee, gingersnap.

Sticky Toffee Pudding

10

Warm date cake with lace cookie and vanilla popsicles.

Chocolate Mousse Cake

12

Served with candied pecans, caramel and creme Anglaise.

Cheesecake

12

Vanilla cheesecake served with blueberry compote.

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

Wednesday - Sunday

4pm - Late 

Our Location

 

705 Vernon Street

Nelson, BC

Reservations

 

T: 250 352 5140