The Hollows - Menu

Because our food is made with the best ingredients we can find in our area: cultivated plants grown from heirloom seeds, wild-harvested leaves and mushrooms, flowers, sap and roots, local fish — sustainably raised, pastured meat, poultry and eggs from small farmers, the menu changes often based on what we have and what is in season.

SAMPLE MENU (actual menu changes daily)


 

HERBIVORE

Smoked, marinated OLIVES   6

Hempseed & flax SOURDOUGH, honey butter 4

BEETROOT, citrus, pistachio, goat cheese, basil oil, vincotto   13

ENDIVE gorgonzola, pear, pecan, date vinaigrette  12

Sea buckthorn BORCHT, beets, cabbage, dill sour cream   12

CARROTS, smoked cheese, apricot, flax cracker   13

GNOCCHI, wild Saskatchewan mushrooms, greens, parmesan   31

Buttercup squash RAVIOLI, capers, currants, almonds, sage  32

 

OMNIVORE

Half dozen OYSTERS  18

Dozen OYSTERS  36

ANCHOVIES & EGGS, white anchovy, truffle deviled egg   14

BISON TARTAR, creme fraiche, peppers, herbs, pickles, potato chips   15

BIRD LIVER PATÉ, crabapple jelly, Kitako Lake honey, sourdough   14

Roasted BONE MARROW, horseradish, sage salt, lemon, pain viennois   16

Hollows CHARCUTERIE, pickles, butter, hot haskap mustard, bread   25

Honey spiced DUCK BREAST, plum, bok choy, lentils, brown butter   37

Seared SCALLOPS, lemon risotto, brussels sprouts   35

Rotating cuts of PORK,  apple & brown butter purée, baby potatoes, sauerkraut, jus   33

BEEF CHEEKS, polenta, carrots, greens, fresh horseradish   38 

 


Our food is made with the best ingredients available: cultivated plants grown from heirloom seeds, wild-harvested leaves and mushrooms, flowers, sap and roots, as well as local fish, sustainably raised pastured meat, poultry, and eggs from small farmers. Our dishes change and evolve with the seasons, and as we change and grow as cooks. We brine, cure and smoke — as people have been doing for thousands of years — but we also embrace modern cooking techniques. Our menu features fresh fruits and vegetables grown in our permaculture garden, that we also preserve and utilize throughout the winter. Our commitment to sustainability is evident everywhere; from the composting of all of our food waste, to the beeswax candles we burn.

Yours, The Hollows


 

TASTING MENU

$80 / person (for entire party only)

$30 for wine pairings

AMUSE

1ST

ENDIVE gorgonzola, pear, pecan, date vinaigrette

BEETROOT, citrus, pistachio, goat cheese, basil oil, vincotto

2ND

BIRD LIVER PATÉ, crabapple jelly, Kitako Lake honey, sourdough

Sea buckthorn BORCHT, beets, dill sour cream   

3RD

Seared SCALLOPS, lemon risotto, brussel sprouts

Buttercup squash RAVIOLI, capers, currants, almonds, sage

4TH

Honey spiced DUCK BREAST, plum, bok choy, lentils, brown butter

BEEF CHEEKS, polenta, carrots, greens, fresh horseradish

5TH

‘PINE’ APPLE, pine semi freddo, apple fritter, rye butter caramel

Fruit and nut CHOCOLATE pate, chocolate quinoa crunch, kombucha coffee foam

GORGONZOLA, house made crostini, local honey

ADDITIONAL OPTIONS

Sourdough   4
Cheese plate   16
Charcuterie   23
Half dozen oysters  18
Dozen oysters  36