As we anxiously await the arrival of fresh local asparagus, wild-foraged morel mushrooms, and fiddleheads, Chef Lorna has made some innovative changes to the menu. Patrons will be pleased to know that Northern Pike is back with Cajun spice, honey bacon rhubarb glaze, smoked Bothwell cheddar & scallion corn grits. Sustainably sourced grass-fed beef receives new touches with Chaeban ricotta & Green Rabbit mushroom stuffed ravioli, amongst other things. Manitoba beets are now served with a hemp & sunflower dukkah thanks to Adagio Acres out in Clarkleigh, MB. There’s more, lots more, wild, healthy, sustainable & most of all, tasty Manitoba Cuisine on the way. We look forward to seeing you soon!
