Small Plates

P.E.I Mussels in a Light Asian Ginger Broth

Seared Black Angus Beef Tenderloin Crostini with Spicy Sun-dried Cherry Chutney, Dijon Aioli, and a Rosemary Garlic Crust

Micro Greens Salad with Sweet Pea Shoots, Local Harvest Berries, Apples, Maple Pecans and Finished with Crispy Warm Goat Cheese

Organic Spinach, Crispy Franz’s Bacon, Poached Farm Egg, Bean Sprouts, Red Onion, Dijon Vinaigrette

Local Roasted Sweet Potato, Bacon Ravioli with Sage Cream, Proscuitto, Brown Butter

Big Plates

Free Range Grain Fed Breast of Lemon Chicken with House-made Truffled Gnocchi, Fresh Peas, Porcini, Shiitake and Oyster Mushrooms in a Light Thyme and Chive Cream Sauce

Grilled Black Angus Beef Tenderloin with Waymac Farms Mushroom, Oka Cheese Potato Tart, Andeluna Malbec Red Wine Reduction, Market Vegetables

Rosemary Red Wine Slow Braised Ontario Lamb Shank, Crispy Smashed Potatoes and Market Vegetables

House-made Saffron Linguini with Diver Scallops, Shrimp and Mussels tossed in Thyme Oil and Riesling Wine

Chef Karrie Galvin ~ Sous Chef Jacob Zelsman

Some entrees will take 20 to 25 minutes to prepare
Please bring food allergies to our attention

Dessert

Fallen Chocolate Souffle with Bailey’s Ice Cream

Blackout Chocolate Cake with Fresh Cream

Lavender Infused Creme Brulee

Old Fashioned Apple Fritter with Vanilla Bean Ice Cream