EASTER TAKEOUT MENU

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Order Cut-off Date: March 31

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APPETIZERS

SPRING PEA VELOUTÉ

SPRING PEA VELOUTÉ CA$25

silken purée of spring peas finished with crème fraîche, sourdough croutons & fresh chives

serves 3-4

FRITTURA DI PESCE

FRITTURA DI PESCECA$40

lightly battered & fried calamari & black tiger shrimp served with calabrian chili lime aioli

serves 3–4

BRUSSELS SPROUTS

BRUSSELS SPROUTSCA$24

lightly fried tossed in sweet jalapeño sauce with hummus, crisp pancetta, roasted walnuts, sweet drop peppers & pomegranate labneh

serves 2–3