Join us for a local feast of fresh meat, fish and produce. Try the @BCRobyn Beet Salad named after the food-blogger who was the first to love it. Beautifully white fennel bulb is featured with Lake Winnipeg pickerel cheeks and Northern Pike caviar. Seared huge Digby Sea Scallops are served with creamy corn grits and sea buckthorn beurre blanc. And that’s just the beginning.
For dinner; Herb roasted flax, alfalfa and ginseng fed chicken is paired with fresh made ravioli stuffed with local wild chanterelles. Lake Kisseynew Northern Pike gets treated to a piccolo frito side of fresh vege. And we’re serving the “butcher’s cut,” Grillled bison petite tenderloin with a funked up spanakopita and John Russell Honey glazed carrots of every colour under the rainbow.
Remember! Reservations Appreciated & Walk Ins are Welcome.
See you soon.
