Dinner Menu

Starter
Some items are subject to an additional charge

Chef’s Feature Soup

Heirloom Tomato Salad

Olive oil, balsamic vinegar, fresh basil, and goat cheese crumble

Calamari

Crisp-fried with curry, lime, and cilantro dipping sauce

Charcuterie Board

Additional $4
House-made country pâté, cured meats, olives, grilled artichoke, Parmesan cheese, and smoked honey

Warm Crusted Brie

House-made red pepper jelly, arugula, and toasted focaccia

Chilled Tiger Shrimp

Additional $4
House-made cocktail sauce, corn relish, salsa verde, and microgreens

Main
Some items are subject to an additional charge
May Select only one item from this section

Roasted Bird’s-Eye Chili-Marinated Chicken

Young spinach, butternut squash purée, gnocchi, and toasted hazelnuts

Wild Mushroom Ravioli

With cream, thyme, shaved Reggiano, and Porcini dust

Jail Island Salmon

Sautéed oyster mushrooms, pink peppercorns, lemon dill beurre blanc, salmon caviar, basmati rice.

Slow Cooked Short Ribs

Tender braised beef with cremini mushrooms, crisp pancetta, Yukon mash

Spicy Butter Bean, Chickpea, and Butternut Squash Stew · Vegan-friendly

Slow-cooked in vegetable broth with heirloom tomatoes and baby spinach

Ontario Lamb Rack

Additional $12
Roasted with pistachio and Panko crust, Israeli couscous with charred onions, roasted cherry tomatoes, and cabernet jus

Grilled Angus Beef Tenderloin

Additional $14
Forest mushroom, red wine, thyme jus, roasted fingerling potato

Grilled 10oz Angus Steak

Additional $9
Dauphinoise Potato, demi-cream peppercorn sauce and ermite blue cheese aioli

Dessert

Fresh Berry Tart

With vanilla custard and Chantilly cream in a pastry shell

Chocolate Cake

Rich chocolate cake with chocolate icing, fresh berries, whip cream, raspberry coulis

Creme Brûlée Cheesecake

With caramel sauce

Raspberry Sorbet “Halo” by Gelato Fresco

* Prices do not include taxes and fees