DINNER

Starter

Soup 6
Seasonally inspired

Joy Crostini 7
Olive oil toasts & a daily spread

Old Cheddar & Greens 9

Grapes & spiced cashews

P.E.I. Mussels & Baguette 10

Shallots, garlic, white wine and . . .

Hot Smoked Fish 11

Warm potato salad & frisee

Romaine Leaves 9
Smoky bacon and caesar vinaigrette

Beef Tartare 13
Watercress & soft boiled quail’s egg

Frites
4
Spicy aioli

Main

Wild Mushroom Lasagna 15

Roasted shallots & sun dried tomato pesto

Seafood Spaghettini 21
Julienne vegetables & ali olio

Braised Beef Short Rib 19

Roasted red peppers & herb gnocchi

Grilled Chicken Supreme 24

Arugula & mushroom risotto

Chop & Roast of Lamb 25

Mustard polenta & mint jus

Crispy Pork Roulade 22

Purple potatoes & cider glaze

Chicken Tagliatelle 16
Sweet onions & spiced rosé sauce

Goat Cheese Tart 18

Bitter greens & golden beets

Wild Fish Ragout 24

Fennel & light tomato broth

Duck Confit 23
Potato gratin & cassis jus

Steak Frites 28
Marinated dry aged rib eye & red wine compound butter
 Chef’s Menu
May 22nd – 24th

Amuse Bouche

Grilled Ontario Asparagus

Chives & dijonnaise vinaigrette
Or

Chicken Liver Pate

Sweet onions & toasts

Hope Farms Confit of Pork Shoulder

Soft polenta, thyme & root vegetables
Or

Rowe Farms Hanger Steak

House made bacon, kale & potato Rosti
Or

Spring Risotto
Sugar snap peas, mint & goat cheese

Local Rhubarb
White chocolate mousse
Or

Steamed Ginger Sponge

Chantilly cream

$35.00 Chef’s menu

Chef Bryan Burke