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

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

Oven Roasted Whole Hunan Rack of Lamb, Crispy Basil Smashed Potatoes, Market Vegetables

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

Fresh BC Wild Black Cod, Miso Sake Marinade, Lime Sushi Rice, Sauteed Bok Choy

Local Ontario Duck Confit, Crispy Basil Smashed Potatoes, Brussel Sprout Bacon Saute, Dijon Chive Sauce

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

Lemon Raspberry Buttermilk Pie with Fresh Cream

Warm Chocolate Bourbon Pecan Pie with Fresh Cream