Customize your dining experience
Select any 3 items for $59 or select any 5 items for $69
STARTER
White Bean and Rosemary Soup
Garnished with kale, double-smoked bacon, and truffle oil
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, focaccia crouton, and shaved Parmesan with creamy garlic dressing
Ontario Beet Salad
Woolwich Dairy goat cheese, pumpkin seeks, arugula, basil oil, and balsamic syrup
Octopus Carpaccio
Arugula, olive, and roasted pepper tapenade
Quail
Pan-seared Ontario quail on creamed spinach, and toasted hazelnuts
Gin and Beet-cured Steelhead Trout
Pickled cucumber, radish, and horseradish mousseline
Mussels
Sauvignon blanc-steamed mussels with shallots, garlic, Italian parsley, and toasted bread crumbs
Calamari
Crisp-fried with lemon and oregano dip
Escargot
Fricassee with smoked ham, oyster mushrooms, pearl onions, and garlic in a chardonnay cream
Pingue Prosciutto
Organic prosciutto with marinated olives, peppers, artichokes, and Parmigiano-Reggiano
Galentine
Farmhouse chicken galantine with pistachios and fig chutney
Shrimp Cocktail
Chilled tiger shrimp with mango chutney, sweet chili, and horseradish dips
Sea Scallops
Pan-seared with citrus braised endive
MAIN
MAY SELECT ONLY ONE ITEM FROM THIS SECTION
Duck Leg Confit
With braised lentils, roasted garlic, and super greens
N.Y. Steak
Grilled 10oz Angus steak with caramelized onion and peppercorn butter
Slow-Cooked Short Ribs
Tender braised beef with cremini mushrooms, crisp pancetta, and Yukon mash
Chicken Supreme
Crispy chicken with champagne vinegar aioli, fingerling smash, butternut squash and cauliflower purée
Jail Island Salmon
Oyster mushrooms, roasted carrots, leeks, chive beurre blanc, and quinoa, topped with salmon caviar
Risotto
Saffron risotto with smoked spicy shrimp, crab, and charred onion
Pappardelle
With ragout of short ribs, hardy greens, and Parmigiano-Reggiano
Spicy Butter Bean, Chickpea, and Butternut Squash Stew
Slow-cooked in vegetable broth with heirloom tomatoes and baby spinach
– Vegan-Friendly
– Vegan-Friendly
PREMIUM MAIN
Rack of Lamb
Herb and panko-crusted rack of Ontario lamb with Puy lentils and Merlot jus
Beef Tenderloin
8oz Angus beef tenderloin with peppercorn butter, cabernet jus, and Yukon mash
SIDE
Sautéed Forest Mushrooms
Sautéed cremini, oyster, and shiitake mushrooms with shallots, garlic, and thyme
Steamed Asparagus with Lemon Beurre Blanc
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
Warm Rice Pudding with Dried Fruits and Chantilly Cream
Sugar Doughnuts with Chocolate Hazelnut Filling
Chocolate Crème Brule
Carrot Cake with Cream Cheese Icing
Raspberry Sorbet by Gelato Fresco
*Menus subject to change