Stories Sample Menu

Starters

Pan seared rice paper wrapped sea scallops, ginger sesame vinaigrette 9/12.5

Duck two ways: tourchon of fois gras and house smoked breast, roast beets, pickled rhubarb 12

Grilled lamb tenderloin, roast peppers, bulgarian feta sundried tomato tapenade 12

Hants County greens, warm goat cheese, green peppercorn grape vinaigrette 11

Sauteed queen crab cakes, organic vegetable slaw, harissa aioli 13 

Carpaccio of venison, pickled vegetables, truffled peccorino grilled cheese 14

Principal Dishes

Grilled darne of salmon on baby bok choy,  red pepper almond romesco 24

Pancetta wrapped halibut, red nugget potatoes, wilted organic greens, tarragon beet emulsion 27

Foie gras, braised short rib crusted beef striploin cabernet rosemary jus 27

Seafood trio: Halibut and sea scallop, lobster potato smash, pommery tarragon aioli 36

Aduki walnut galette, mushroom ragout and a collection of vegetables 17

Grilled yellowfin tuna "rare" sundried tomato polenta, warm Tuscan vinaigrette 28

Roast bison tenderloin, parsnip mousseline, wild rice pancakes, spiced apple 34

Boar² : Grilled tenderloin on spice braised shoulder, sweet potato pave, black cherry ancho sauce 26

  

Desserts

Semifrozen chocolate terrine with mango coulis 9

Tahitian vanilla panna cotta with lacy almond tuille with drunk and sober berries 9.5

Cactus pear sambuca sorbet with house biscotti 8

Blackberry brown butter tart with white chocolate fig ice cream 9

Flourless chocolate cake with amaretto ice cream 9.5