Heidi's

Spicy butternut squash and potato soup, toasted pepitas, brussels sprouts, drizzled with banyuls vinegar & plum oil

Vanilla poached lentils topped with grilled foie gras, pinecone honey, and greens dressed in cherry vinaigrette

Hand selected lettuces, dwarf peaches, truffled green peppercorn creme fraiche dressing, grape mustard

Shrimp and noodles in coconut broth with house special spicy sauce

Sous vide egg yolk, red and golden beets and hearts of palm with gherkin-apple dressing finished with pickled herring powder

Lightly baked organic salmon, carrots cooked in their own juice, creamy turnip puree, fried pickled pearl onions

Sauteed Idaho trout and peruvian style westies with artichokes, and veal brown butter sauce

Lake winnipeg walleye hazelnut encrusted and flageolet beans finished with laughing bird shrimp sauce

House made tofu, spaghetti squash, cucumbers in mushroom broth

Anise scented lamb shank and a six spice rice rind with orange scented jasmine rice and salsa verde

Braised beef in its own cuisson, avocado mousse, roasted radishes and micro basil

Chef's table available for reservations, please inquire

Wellfleet oyster with bloody mary foam, tiny celery, dill pollen

Scrambled egg ice cream and local caviar

Bay scallop ceviche in muddled rosemary mignonette

Eggless benedict with huitlacoche

Pickled beef tongue and roasted shiitakes, spicy mustard and soy noodles

With cream cheese ice cream and cherries

Apricot, and spiced pine nuts

Dusted with cinnamon sugar and cocoa

With roasted marshmallow, peanut butter bliss and honey