Maple ottawa

Three tall buttermilk pancakes, whipped maple butter, Quebec dark syrup.

Smashed avocado on grilled sourdough, chilli, lemon, a fried farm egg.

Two eggs your way, thick-cut bacon, roast tomato, sourdough toast.

Soft-boiled eggs, sautéed greens, herbed ricotta, seeded toast.

Thick brioche, caramelised banana, blueberries, brown butter.

Ontario squash, toasted pepitas, sheep feta, chilli oil.

Baked each morning. Cultured butter, Maldon salt.

Hand-cut tenderloin three ways, cured yolk, crisp shallot, rye.

Bitter leaves, pickled onion, walnut, aged cheddar, cider vinaigrette.

40-day dry-aged striploin, duck fat frites, watercress.

Ottawa Valley salmon, apple and fennel, brown butter.

Bone-in chop, roast apple, charred broccolini, cider jus.

Twelve hours over maple, burnt honey glaze, pickles.

Farfalle, foraged mushrooms, basil pesto, confit tomato.

Prawns in a smoked tomato broth, coriander, jasmine rice.

Dry-aged chuck, aged cheddar, house pickles, milk bun.

Little gem, buttermilk dressing, chive.

Barley, roast roots, seeds, herb yoghurt.

Twice cooked, rosemary salt, garlic aioli.

Vanilla bean ice cream, salted caramel, hazelnut wafer.

Vanilla sponge, raspberry, whipped mascarpone.

Three, straight from the oven. Dark and milk chocolate.

Ottawa-roasted single origin, refills on the house.

Double ristretto, silky microfoam.

Prince Edward County cabernet franc. 6oz.

Rye, demerara, orange oil, one big rock.

Dry gin, tonic, cucumber, garden mint.

Espresso over ice, cold milk, maple sugar.