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.

Prawn Papaya Salad
25

Shaved green papaya, cucumber, mango, jalapeno and mint, tossed in a tamarind dressing.

Topped with coconut habanero prawns, avocado and peanuts,

served over bean noodles and mixed greens with a slice of lime.

Baked Brie

26

Caramel 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

Charcuterie Board

35

Three kinds of locally cured meats from `Chez Totoche,` served with house-made preserves and pickles. Accompanied by Mediterranean olives, dried apricots, spicy pecans and cherry tomatoes.  Side of house-made crackers.

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.

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

Wednesday - Sunday

4pm - Late 

Our Location

 

705 Vernon Street

Nelson, BC

Reservations

 

T: 250 352 5140