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, 
dandelion honey butter   4

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

Ginger honey Thumbelina CARROTS, smoked cheese, herbs, flax   13

NASTURTIUM ‘TACO’, crispy clover, potato, 
aged gouda, spicy mayo   13

GNOCCHI, wild Saskatchewan mushrooms, greens, parmesan, fir tree powder   31

Celeriac RAVIOLI, pecorino, pear, black pepper, arugula   32

 

OMNIVORE

Half-dozen or dozen OYSTERS
   18 / 36

ASPARAGUS, sauce gribiche, prosciutto, 
toasted bread crumbs, parmesan   15

Marinated JACKFISH, white soy, sesame, radish, cilantro, lemon   13

BIRD LIVER PATÉ, crabapple jelly, 
Kitako Lake honey, sourdough   13

Roasted BONE MARROW, horseradish, sage salt, lemon, pain viennois   15

Hollows CHARCUTERIE, pickles, butter, 
hot haskap mustard, bread   23

DUCK BREAST, rhubarb, wheat berries, brown butter   37

Turmeric SCALLOPS, saffron risotto, peppers, corn, wood sorrel   35

Rotating cuts of PORK, pink lady apple purée, 
new potatoes, wild rose, braised radish, jus   33

FLATIRON STEAK, beef tallow fries, truffle mayo, carrots, greens, salsa verde   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

Ginger honey Thumbelina CARROTS, smoked cheese, herbs, flax

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

2ND

Marinated JACKFISH, white soy, sesame, radish, cilantro, lemon

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

3RD

Turmeric SCALLOPS, saffron risotto, peppers, corn, wood sorrel

Celeriac RAVIOLI, pecorino, pear, black pepper, arugula

4TH

DUCK BREAST, rhubarb, wheat berries, brown butter

FLATIRON STEAK, beef tallow fries, truffle mayo, carrots, greens, salsa verde

5TH

SEA BUCKTHORN curd, merengue, haskap sorbet, sable

CHOCOLATE mousse, peanut butter, emulsion, cocoa nibs

GORGONZOLA, house made crostini, local honey, frozen grapes

ADDITIONAL OPTIONS

Sourdough   4
Cheese plate   16
Charcuterie   23
Oysters   18/36