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Select any 3 items for $55 or select any 5 items for $65
STARTER
Calamari
Crisp-fried with cilantro curry dip
Pâté de Foie
Classic house-made chicken liver pâté with red onion marmalade, mango chutney, and sour dough baguette crisps
Grilled Lamb And Fennel Sausage
With polenta and thyme jus
Pingue Prosciutto and Antipasto
Local organic prosciutto with Picholine olives, marinated roasted peppers, artichoke, and shaved Parmesan cheese
Goat Cheese Crostini
Baked with pancetta, lentils, verjus, and olive oil poached vine tomatoes
Pork and Beans
Slow roasted pork belly with scarlet runner beans, heirloom cannellini beans, tomato confit, roasted garlic, and thyme
Tiger Shrimp Trio
Chilled with sriracha mayo sauce, ceviche (citrus-cured with marinated shallot, jalapeño and cilantro), and mousse with brioche toasts
SOUP & SALAD
Leek and Potato Soup
Puree of melted leeks and Yukon Gold potatoes with European smoked bacon
Chef’s Featured Soup
Organic Baby Greens
Seasonal salad with shaved radish, smoked cheddar, and white balsamic vinaigrette
Caesar Salad
Heart of organic romaine lettuce with smoked bacon, sour dough crouton, and shaved Parmesan with creamy garlic dressing
Roasted Beet Salad
Lightly pickled baby beets with goat cheese crumble and toasted hazelnuts
MAIN
MAY SELECT ONLY ONE ITEM FROM THIS SECTION
Chicken Suprême
Pan-roasted with sage, truffle butter, and cabernet jus with fingerling potatoes
Atlantic Salmon
Hoisin-glazed salmon with rice vermicelli, roasted black sesame, and pickled ginger
Seafood Linguine
Fresh made pasta with lobster, sea scallops, shrimp, and clams in a white wine and garlic cream sauce or tomato basil sauce
Slow Cooked Short Ribs
Tender braised beef with cremini mushrooms, crisp pancetta, and Yukon mash
N.Y. Steak
Grilled Angus steak with three-peppercorn sauce and Yukon mash
Risotto
With roasted butternut squash, hearty winter greens, truffle oil, and shaved Parmesan
PREMIUM MAIN
Rack of Lamb
Roast rack of Ontario lamb with a rosemary, Dijon, and panko crust
Beef Tenderloin
8oz Angus tenderloin grilled with Périgord truffle butter
SIDE
Sautéed Forest Mushrooms
Sautéed cremini, oyster, and shiitake mushrooms with shallots, garlic, and thyme
Steamed Asparagus with Lemon Beurre Blanc
Dauphinoise Potato
Crisp Fried Onions
French Fries
Hand cut fries with sea salt and malt vinegar
Lobster Tail
Broiled lobster with lemon chive beurre blanc
Steamed Basmati Rice
Sautéed Garlic Shrimp
DESSERT
Nutella Crunch Cream Cake
White Chocolate Lavender Mousse
Flourless Chocolate Cake
Bread and Butter Pudding
Halo
Mango sorbet by Gelato Fresco
*Menus subject to change