STARTERS | ||
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ENGLISH PEA SOUP
crushed peas, lemon ricotta
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7 5
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GEM LETTUCE SALAD
pancetta, tomatoes, radishes, buttermilk dressing
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12 5
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BEEF CARPACCIO
beer pickled onions, miso mustard, pecorino, watercress
|
12 5
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ORGANIC BEET SALAD
mt lehman chèvre, rhubarb vinaigrette, shaved fennel
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13 5
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MIXED MUSHROOM RISOTTO
preserved lemon, peas, grated parmesan
|
13 5
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SMOKED TROUT SALAD
avocado, grapefruit, potatoes, crème fraîche
|
14 –
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HUMBOLDT SQUID
chorizo vinaigrette, fingerling potatoes, lemon aioli
|
14 5
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LOCAL OYSTERS
horseradish, elderflower mignonette
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mp
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FORTITUDE BOARD
market price per person | minimum 2 persons | ask your server for today’s details
the chef’s selection of small house bites to share,
customized and prepared daily with only what is freshly available |
MAINS | ||
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FREE RUN CHICKEN BREAST
pomme purée, broccolini, jus gras
|
23 –
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PENNE POMODORO
fresh tomatoes, seasonal vegetables, house-made tomato sauce, grated parmesan
|
18 –
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FORTITUDE BURGER
medium rare, caramelized onion aioli, smoked bacon, aged cheddar, house cut fries
|
17 5
|
|
WILD BC SPRING SALMON
seared, legumes, spring vegetables, saffron broth
|
26 –
|
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BLACK ANGUS RIBEYE STEAK
10oz, fingerling potatoes, cremini mushrooms, leeks, red wine sauce
|
35 5
|
|
FLAT IRON STEAK
6oz, fingerling potatoes, cremini mushrooms, leeks, red wine sauce
|
24 –
|
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LAMB LOIN
king oyster mushrooms, eggplant purée, potato pave, lamb jus
|
28 5
|
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PORK CHOP
house-made potato gnocchi, gem tomatoes, spinach, gorgonzola butter
|
22 5
|
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BC ROCK FISH
pearl couscous, cauliflower, salsa verde
|
23 5
|
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CRISPY DUCK LEG
polenta, carrots, swiss chardr
|
22 –
|
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FETTUCCINI BOLOGNESE
spinach, parmesan
|
18 5
|
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SAUTÉED DU PUY LENTILES
seasonal vegetables, soy balsamic
|
18 –
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SEARED ALBACORE TUNA
du puy lentils, asparagus, smoked bacon, soy balsamic
|
24 –
|
FOR THE TABLE | ||
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HOUSE CUT FRIES
with house-made ketchup
|
6 –
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SEASONAL VEGETABLES
|
5 5
|
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SAUTÉED MUSHROOMS
|
8 –
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WILTED GREENS
|
8 –
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GARLIC MARINATED PRAWNS
|
2 5/p
|
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SRIRACHA HONEY WINGS
|
9 –
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FOR THE KIDS | ||
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PASTA
with bolognese, alfredo or tomato sauce
|
9 5
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CHICKEN STRIPS
with house cut fries
|
10 –
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DESSERT | ||
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FLOURLESS CHOCOLATE CAKE
caramelized banana, cream chantilly
|
8 –
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CRÈME BRÛLÉE
vanilla, seasonal berries
|
7 –
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GINGER PANNA COTTA
rhubarb compote, yummy shortbread
|
7 –
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BAKED CHEESECAKE
white chocolate cream, cherry glaze
|
7 –
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