YUMS and EATS
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STARTERS
This composition presents a textural exploration of the woodland, featuring a pan-toasted pinecone segment adorned with a dollop of whipped chickweed foam and a fresh moss garnish, finished with a dusting of dried maple seed powder.
$12
A study in mineral elegance, this dish offers a selection of the finest, smoothest quartz and granite pebbles from the northern shore, served on a chilled slate and accompanied by a delicate "lake foam."
$10.75
A delicate crisp of birch bark provides the base for a rich tapenade of crushed acorns and wild violets, crowned with a single, glistening dewdrop.
$14.25
This refreshing, bracing consommé is steeped with the subtle minerality of sun-baked river stones and finished with a chiffonade of the most tender young fern fronds.
$9.50
An artful arrangement of polished freshwater mussel shells and curled cattail shavings rests upon a charred driftwood plank, accompanied by an emulsion of lake water and air-dried seaweed.
$10
MAINS
This hearty, rustic composition showcases tender strips of slow-steamed paper birch bark alongside a wild dandelion root confit, all brought together with a reduction of wild grape and sumac and punctuated by the bright acidity of freshly picked wood sorrel.
$24.95
A bundle of seven distinct wild grasses is slowly roasted within a hollow cedar log, infusing them with a smoky aroma, and served with a clay-pot reduction of wild onion and burdock root.
$18.75
A steam-infused masterpiece, featuring a selection of cattail hearts and freshwater reeds steamed inside a large, pliable skunk cabbage leaf with aromatic fir needles and a splash of morning dew.
$22.50
An assortment of foraged roots and hardy lichens is baked upon a searing hot granite slab, creating a delightful contrast of tender interiors and crisped edges, finished with a drizzle of sap.
$26.50
A impressive, whole roasted pinecone, its scales delicately opened to reveal a fragrant stuffing of wild thyme and crushed juniper berries, presented on a bed of fragrant cedar boughs.
$30
DESSERTS
This refreshing, bracing finish consists of a sorbet made from infused white pine needles, served in a hollowed acorn cap and garnished with crystallized clover flowers and a single, glistening dewdrop.
$9.75
A playful reinterpretation of a classic, featuring a crumbly "soil" made from crushed hazelnut and toasted grains, with "fruit" represented by slices of smooth, cool river stones and a "cream" of sweetened, whipped lichen.
$8.95
This comforting classic is reimagined using tender, slow-steamed pieces of butternut bark standing in for apples, topped with a crumble of toasted seed and nut dust, and baked in a small clay pot.
$9.50
Layers of sweetened, whipped goosefoot and candied dandelion petals are suspended in a clear, frozen sap gelato, creating a dessert that captures the very essence of a sun-drenched meadow.
$10.25
A perfect sphere of frozen maple sap forms a delicate shell that, when cracked, reveals a core of tart wood sorrel ice, all resting upon a dusting of finely sifted "forest floor" (crushed, dried leaves and mushrooms).
$10
BEVERAGES
A still water, naturally filtered through layers of sandstone and infused with the subtle, metallic essence of the lakebed's most intriguing iron-rich stones, presenting a striking ruby hue.
$4
Captured at dawn, we offer this essence of the meadow still or sparkling.
$11
This delicate infusion is prepared using fronds bathed in sunlight, served hot or iced over a single, perfectly clear ice pebble.
$12
This warming, aromatic tea is crafted by steeping young, golden pine needles in hot water drawn from the lake's deepest point, offering a subtly resinous and soothing flavour profile.
$13
A delicate and surprisingly complex beverage made from the collected dew of morning spiderwebs, sweetened with a touch of fermented clover honey and served over shards of clear, frozen sap.
$14