Appetizers

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

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

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

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

Main Course

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

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

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

Ontario Lamb
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

Dessert

Treacle Tart
Classic English butter tart slice with a light cranberry foam, buttermilk & tarragon sorbet and a cranberry filled jelly donut

Breakfast in Italy
Mascarpone foam over an espresso pot de crème with hazelnut beignets and blood orange marmalade ice cream

Chocolate Trio
Manjari chocolate filled profiteroles with dark raspberry sauce; White chocolate bavaroise over a crispy pistachio feuilletine; Warm chocolate liqueur soaked baba

Cheese Selection

65 per person
72 with cheese