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Small plates hit big flavours at this elegant St. Boniface spot headed by renowned chef Emily Butcher, whose Pacific Northwest upbringing and Chinese heritage is reflected in fresh ingredients, bright colours and Asian flair featured on the lunch, dinner, and vegan menus. Try gunpowder roasted carrots, teaming honey glazed sweetness with earthy spice, candied pumpkin seeds, pumpkin seed butter and whipped feta.