Farbs Kitchen & Wine Bar

Market Soup9: Finest locally sourced ingredients of the season with appropriate garnishes.
Caesar Salad13: Grilled romaine, warm herb croutons, shaved fennel, lardons, and shaved parmesan, with a warm orange bacon.
Beet Salad13: Duo of pickled and roasted beets, julienne apples, Blue Benedictine, sherry tarragon emulsion, candied walnuts, and greens.
Steak Tartar18: Beef tenderloin, house pickles, fried capers, shallots, truffle oil, aioli, grilled garlic parmesan toast.
The Rueben Poutine16: House smoked meat, sauerkraut, smoked cheddar and a grainy mustard jus.
Fish and Scallop Duo18: Fish cake, seared scallop, tartar sauce, and pickled watermelon/cabbage slaw.

Tagliatelle and Meatballs27: Ground Elk, caramelized onions, mushrooms, and fresh pasta, in Rosé sauce.
Risotto26: Confit turkey, pickled cranberries, roasted garlic and rosemary.
Phò22: Marinated deep fried tofu, rice noodles, house Kim Chi, mushrooms, seasonal vegetables and broth (choice of vegetarian).
Pork Chop28: House brined and smoked chop, Lima bean Cassoulet with grilled pear, celery root chips, and the sauce.
Black Cod32: Soy stained Sablefish, with julienne vegetables, panko fried celery root sticks, and fried leeks.
Short Rib32: Mashed potatoes and parsnips, roasted vegetables, onion chutney, and pickled grape jus.
Chicken28: Brined chicken breast, root vegetable pave, Brussels sprouts, bacon lardons, pickled pearl onions, and hickory sticks.
Steak30: Marinated hanger, smashed confit fingerling potatoes, roasted root vegetables, wilted greens, and jus.