A classic done our way.

Fries with duck confit, cheese curds and duck demi sauce.

Northwest mussels steamed with tomato, white wine, onion, capers and raisins.

Lightly breaded and fried fresh goat cheese with onion marmalade.

Organic mixed greens tossed with dressing.

Port poached pear and cypress grove chevre served warm over mixed greens tossed with pomegranate vinaigrette and candied hazelnuts.

Smoked trout, apple, dried cranberries, currant and toasted pumpkin seeds tossed with fries in lemon-honey vinaigrette.

Saffron-scented quinoa tossed with fennel, shredded carrots, winter vegetables and cranberry vinaigrette, served over a bed of mixed greens, topped with crumbled chevre and toasted pumpkin seeds.

The house salad with a cup of soup and a bit of bread.

It includes a side of fries. Black-eyed peas, onion, parsley and spices fried and served with baba ganoush, red onion, feta and mixed greens on grilled flatbread.

It includes a side of fries. House-made lamb terrine with romaine, tzatziki and feta served on grilled flatbread.

It includes a side of fries. Chicken breast marinated in Tunisian spices, grilled and served on a demi-baguette with lime-cilantro coleslaw.

It includes a side of fries. House-ground prime sirloin beef patty served on a reality kitchen brioche with a changing selection of condiments and toppings from the chef's whimsy.

Arborio rice sauteed with onion, shallot, white wine and seasonal vegetables; garnish with shaved Parmesan.

Ground lamb and beef grilled and served with tahini yogurt sauce, pickled vegetables and minted couscous.

Beirut style shrimp marinated with walnut, tahini, cilantro, cardamom, coriander and chili; sauteed and served with creamy goat cheese grits.

A classic done our way.

Fries with duck confit, cheese curds and duck demi sauce.

Beef and lamb with feta, garlic and oregano served with lemon cream sauce.

Northwest mussels steamed with tomato, white wine, onion, capers and raisins.

Lightly breaded and fried fresh goat cheese served with onion marmalade.

Organic mixed greens with dressing.

Port poached pear and Cyprus grove chevre served warm over mixed greens tossed with pomegranate vinaigrette and candied hazelnuts.

Smoked trout, apple, dried cranberries, and currants, tossed with frisee and radicchio in lemon-honey vinaigrette, garnished with toasted pumpkin seeds.

Saffron-scented quinoa tossed with shredded carrots, fennel, winter vegetables and cranberry vinaigrette, served over a bed of mixed greens, topped with crumbled chevre and toasted pumpkin seeds. Mains.

Phoenix farm duck, pan-seared medium-rare, served with red onion-cranberry relish, wild rice pilaf and roasted vegetables.

Cattail creek boneless lamb shoulder braised with apricot, raisin, onion and north African spices, topped with feta and served with couscous and roasted vegetables.

Over rigatoncini noodles with shaved Parmesan.

Double cut Carlton farms chop cooked in duck and pork fat, seared and served with gravy, mashed potatoes and glazed carrots.

Double R ranch prime grade beef served with fondant potatoes, diablo sauce and roasted vegetables.

Arborio rice sauteed with white wine, onion, shallots, red peppers, wild mushrooms, white fish and prawns.

Garbanzo and white beans, tomato, onion, red pepper and potatoes braised with cinnamon, clove, allspice and fenugreek in white wine; served in a roasted kuri squash shell topped with feta.

Maple-pecan-peanut butter in dark milk chocolate with black Hawaiian sea salt.

Toasted coconut and alder smoked sea salt in organic dairy-free semi-sweet chocolate.

Salted peanuts and alder-smoked salt in organic dairy-free semi-sweet chocolate topped with Himalayan salt.

Rich butter toffee in organic 70% dark chocolate topped with alder smoked sea salt.

Made with maker's mark infused vanilla in organic 70% dark chocolate topped with Alaea sea salt.

Chipotle spiced peanut butter in organic milk chocolate topped with chipotle salt.

Sour orange-milk chocolate ganache in organic 70% dark chocolate topped with orange peel and Alaea sea salt.

A rotating selection of classic candy bar combinations and other indulgences of Davey's whims.

Served with dried cherries.

Served with bourbon caramel sauce.