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Menu last updated on Mar 1, 2013
APPETIZERS
Soup of Roasted Parsnip & Bosc Pear 9
topped with vanilla foam, maple
Field Greens 10
brown butter squash, pumpkin seeds, honey dijon dressing
Roasted Autumn Vegetables 14
kohlrabi purée, smoked apple, black truffle purée
Roasted Beets & Goat’s Cheese 15
gooseberry & chili compote, buttermilk, walnuts
Pan Seared Sea Scallops 18
persimmon purée, curried cauliflower, black trumpet mushrooms, birch syrup
House Cured Duck Prosciutto with Tempura Shrimp 14
celeriac salad, walnuts, shrimp chips
Dry Aged Beef Tartar 14
black truffle, horseradish, parmigiano
Crispy Pork Belly with Roasted Chestnuts 17
ice wine poached figs, salsify, herb fritters
MAINS
Wild Mushroom & Chèvre Ravioli 24
roasted pumpkin, smoked apple, chestnut, parsnip broth
Pan Seared Grouper 28
roasted organic carrots, rapini, blood orange, black truffle tapenade
Duck Cassoulet 21
confit leg, sausage, cannellini beans, double smoked bacon
Chicken Supreme with Beluga Lentils 24
savoy cabbage, black garlic, young vegetables, bee pollen
Trio of Ontario Pork 36
roasted rack, quince & spinach stuffed saddle, confit shoulder with celeriac purée, pesto couscous, brussel sprouts, beet jus
Lightly Smoked Beef Tenderloin 6oz 32
leek & truffle potatoes, wild mushrooms, blackcurrent jus
Black Angus Ribeye 10oz 35
horseradish smashed potato, oyster fritter, young vegetables, marrow jus
52 Day Dry Aged Beef Striploin 6oz/10oz 26/38
beefeater fries, spinach purée, green peppercorn jus
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