Tuesday to Friday
11 a.m. – 2 p.m.

smoked olives   5

quiche of the day   8

bread and butter    4

spring minestrone soup   6

spring harvest salad

olive oil fried sourdough, parmesan, quail egg  13

open-faced confit chicken sandwich

salsa verde, anchovy emulsion, preserved lemon  14

clams and pork belly

sprouted lentils, potatoes, white wine sauce  16

salt spring island blue Juliette cheese and beet salad   16

greens, pumpkin seed


spicy greens, olives, parmesan   16

pork ragu, mushrooms  17

three-egg omelette

mushroom, taleggio cheese , sourdough bread   15

vanilla ice cream

poached rhubarb   6


As we pride ourselves on placing a premium on the availability and seasonality of all ingredients, the lunch menu above is subject to slight changes.