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.

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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.

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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.

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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

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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

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Mains

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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.

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Duck

37

Gently rendered duck breast with rosemary-infused honey glaze.

Served over heritage grain pilaf, with seasonal vegetables.

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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.

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Filet Mignon

49

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

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Desserts

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

by our pastry chef Allison Schlosser.

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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.