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.

Please take time to observe our SAMPLE MENU but be aware that our menu changes daily.


SMALL

Fresh OYSTERS, lemon, mignonette, horseradish  MP

Smoked castleventrano OLIVES  6

Saskatchewan CHICKPEAS, hummus, kalamata, fried bread  12 

House Grown GREENS, lemon, olive oil, aged gouda   11

BEETROOT, citrus, pistachio, goat cheese, basil oil, vincotto   14

Hollows beet stem BORSCHT, dill creme fraiche, pickled rose petals  10

Trout TARTAR, preserved lemon & cucumber, creme fraiche, chives, salt & vinegar beet chips  14

Hollows CHARCUTERIE, mustard, pickles, bread 23

Roasted BONE MARROW, pain viennois, horseradish, bread crumbs, sage salt, lemon    14

Hempseed & flax SOURDOUGH with cultured honey butter   4


LARGE

             Potato GNOCCHI, carrot top pesto, brassica puree, pumpkin seeds, brown butter, capers, parm  27

Preserved summer squash TAGLIARINI PASTA, chicken, creamy tomato sauce, chili, garlic  24

Saskatchewan PICKEREL, caviar beurre blanc, lentils, spruce tips, wood sorrel  30

TURKEY volovant, cellar carrots, rutabaga puree, pickles  28

Braised LAMB leg Diane, merguez, mushrooms, cream, baby potatoes, minted peas  31

Farm one forty PORK, sauerkraut, maple chick peas, apple puree, mustard jus   MP


SWEET

BUTTERSCOTCH pot de crème, custard with Maldon sea salt   8

Strawberry RHUBARB and lavender cake, vanilla custard  9

Manjari CHOCOLATE paté, marshmallow, peanut butter emulsion, cocoa nibs  10

DESSERT FLIGHT, a taste of each   16  

CHEESE PLATE Rotating cheeses, bread, nuts 12/ 16


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

$75 / PERSON (for entire party only)
$25 FOR WINE PAIRINGS

AMUSE

1st

House Grown GREENS, lemon, olive oil, aged gouda

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

2nd

Hollows beet stem BORSCHT, dill creme fraiche, pickled rose petals

Trout TARTAR, preserved lemon & cucumber, creme fraiche, chives, salt & vinegar beet chips

3rd

  Potato GNOCCHI, carrot top pesto, brassica puree, pumpkin seeds, brown butter, capers, parm

Saskatchewan PICKEREL, caviar beurre blanc, lentils, spruce tips, wood sorrel

4th

Braised LAMB leg Diane, merguez, mushrooms, cream, baby potatoes, minted peas

Farm one forty PORK, sauerkraut, maple chick peas, apple puree, mustard jus

 5th

Strawberry RHUBARB and lavender cake, vanilla custard

Manjari CHOCOLATE paté, marshmallow, peanut butter emulsion, cocoa nibs

GORGONZOLA, crostini, honey comb 

WANT MORE?

 Sourdough   4

Cheese plate   12

Charcuterie   16