Appetizers

Chayote [chi-OH-tay] Soup
Warm chayote soup with a crisp black bean and cilantro sprout salad served with Oaxaca cheese empanadas
12

Sprouts & Greens
Mixed baby greens and sprouts over a sherry aioli swirl with grated fresh lemon, crispy parsnip ribbons.
12

Pithivier
Fresh goats cheese pithivier served over toasted almonds and basil pesto with a salad of watercress, lightly pickled mushrooms and aged goats cheese
13

Clam & Sable fish “Chowder”
Sable fish cooked sous vide with sautéed manila clams, heirloom carrots and pickled cipollini onions over a white wine cream sauce
17

Grilled Octopus
Grilled octopus with a smoked tomato compote, chick pea frites and a salad of mizuna greens and piquillo peppers
14

Langoustine
Seared Langoustine topped with wild boar bacon over roasted blue foot chanterelle mushrooms with butter poached asparagus, rhubarb purée and tatsoi greens tossed with preserved Meyer lemon
20

Braised Pork Belly
Crispy seared, braised pork belly over turnips, potatoes and sautéed fava beans with a poached chicken egg and an Irish style champ purée
15

Quail
Grilled, marinated quail with a radish and lime slaw, tamales stuffed with goose confit and a foie gras mousse served over a charred tomatillo sauce
16

Charcuterie Plate
A selection of house-made treats from cured meats to pâtés to terrines
23

Offal Plate
For the adventurous! From brains to tails, anything goes!
24

Add $5 to split appetizers
Mineral water is served at $6 per 1L bottle

Main Courses

Halibut
Halibut cooked sous vide with carrot scented couscous, heirloom carrots and tempura fresh peas over a fresh pea puree
36

Yellow Fin Tuna
Grilled Yellowfin Tuna and Japanese Diver scallops over a mild green curry sauce with eggplant caviar, pickled black trumpet mushrooms topped with crispy lotus root
44

Hudson Bay Pickerel
Roast fillet of pickerel with a salad of Dungeness crab and celery spaghetti over an artichoke purée in a crab bisque
38

Beretta Farms Chicken certified organic
Roasted, Piri-piri marinated chicken with confit potato and grilled lemon & fennel salad over a green olive sauce
34

Squab
Grilled breast of squab over a gribiche sauce with raw and braised artichokes, sautéed chanterelle mushrooms topped with artichoke chips
41

Duo of Cumbrae farms Beef
Oven roasted, dry aged prime rib steak with green and white asparagus over a lemon emulsion sauce; Braised veal cheek over a panzanella salad with crumbled blue cheese
46

Beretta Farms Lamb certified organic
Roasted Ontario lamb over toasted brioche topped with melted Laguiole cheese and shoe string potatoes served with our home made truffle ketchup, mustard and sautéed sweet onions
49

Deer Valley Farms Venison
Venison Rack, off-the-bone, prepared sous vide with phyllo wrapped creamed pepper greens, fennel scented venison sausage and crisp cardoons over a leek & fennel-pollen sauce
52

Omakase menu

This is a selection of 9 small plates of the Chef's choice. We recommend the participation of the whole table.

Menu 120
Wine pairings 80
Served nightly until 9:30pm

Please inform us of any food allergies you may have

Perigee proudly supports our local farmers
Enjoy!