Traditional Indigenous flatbread served warm with a sweet-tart jam of foraged berries and rich maple butter.

Locally smoked whitefish blended with herbs and cream, served with crispy cornbread wedges for dipping.

A nourishing, ancestral blend of corn, beans, and squash simmered in a savory broth with wild herbs.

Savory elk meatballs oven-roasted and glazed with sweet-tart Saskatoon berry reduction.

West Coast salmon grilled on cedar, served with nutty wild rice and seasonal root vegetables.

Slow-cooked bison ribs in a juniper-scented broth, served with mashed sunchokes and heirloom carrots.

Tender duck breast glazed with maple, paired with creamy blue corn polenta and tart cranberry compote.

Pan-seared Arctic char with coastal sea greens and a sweet birch syrup reduction.

Hearty stew of moose meat, potatoes, and wild herbs, served with a piece of golden fry bread.

A soothing blend of ceremonial sweetgrass and refreshing mint leaves.

Sparkling water infused with juniper berries, citrus zest, and a hint of spruce syrup.

Cooling cedar tea brewed with maple sweetness, served over ice.

Warm spiced bannock bread pudding filled with Saskatoon berries and topped with sweetgrass cream.

A classic Québécois pie made with rich maple syrup in a flaky Indigenous-style crust.

House-made ice cream infused with cedar essence, topped with crunchy candied pine nuts.