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

OYSTERS, lemon,  3

Smoked  OLIVES  6

House Grown GREENS, lemon, olive oil, mimolette, black pepper   10

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

Crabapple PEROGIES, sauerkraut, butter onions, crème fraîche 16 

Saskatchewan CHICKPEAS, hummus, kalamata,  13 

BIRD LIVER PATE, crabapple rosehip jelly, sourdough  14 

Cherry blossom cured STEELHEAD TROUT, watermelon radish, wood sorrel, crouton 11 

Early summer GASPACHO, tomatoes, peppers, borage, basil 13 

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

Hollows CHARCUTERIE, mustard, pickles, bread 23

Hempseed & flax SOURDOUGH with cultured honey butter   4


MAINS

             GNOCCHI, brassicas, mushrooms, lemon zest, parmesan 31

             RABBIT schnitzel, carrot top salsa verde, fennel, spinach, chicory, durum wheat & wild rice 37

          Saskatchewan   WHITEFISH , dashi broth, Tokyo turnip, radish, spring onion, potato, corn 32

         Farm One Forty PORK , molasses baked chickpeas, tomato, beet thinnings, mustard jus 33

       GRAINS & PULSES , quinoa, lentils, tomato, greens, sunflower seeds, slow egg, fresh cheese 28

          BEEF STRIPLOIN , greens, carrots, beef tallow fries, mushroom cream 38

          Pea  RAVIOLI , buffalo mozzarella, lemon mint, garden harbs, poppyseed 31


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

Early summer GASPACHO,  tomatoes, peppers, borage, basil

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

2nd

Cherry blossom cured STEELHEAD TROUT, watermelon radish, wood sorrel

Bird Liver PATE, crabapple rosehip jelly, sourdough

3rd

  GNOCCHI, brassica, mushrooms, lemon zest, parmesan

Peas RAVIOLI, buffalo mozzarella, lemon, mint, poppyseed

4th

 RABBIT schnitzel, carrot top salsa verde, fennel, spinach, chicory, durum wheat & wild rice

BEEF STRIPLOIN, greens, carrots, beef tallow fries, mushroom cream

 5th

 STRAWBERRY green tea shortcake, vanilla whipped cream, local strawberries

CHOCOLATE paté, soil, aerated milk chocolate, sponge toffee, cherries 

GORGONZOLA, crostini, honey comb, frozen grapes 

WANT MORE?

 Sourdough   4

Cheese plate   16

Charcuterie   23