Dinner Menu

5 - 9 pm

Appetizers

$8 - $19


Soup Du Jour

The Chef's creation; seasonally inspired

Caesar Salad

Romaine hearts, shaved Parmigiano-Reggiano, house cured pork belly lardons, olive oil brushed baguette croutons; house balsamic Caesar dressing 

French Onion Soup  

Beef broth, caramelized onions, French crouton, Gruyere cheese & parmesan crisp  

Seafood Paella 

Seared Digby scallop, pink Argentinian prawn, mussels, octopus & charred lemon; cardinal velouté sauce 

House Made Braised Wagyu Veal Cheek Stuffed Tortellini  

Roasted veal bone marrow canoe, pea tendrils; tarragon & pea jus  

Tuna Niçoise Salad 

Seared Ahi Tuna, green beans, quail eggs, heirloom cherry tomatoes, Kalamata olives, frisée lettuce; honey Dijon vinaigrette  

Sesamae Seed Crusted Goats' Cheese & Baby Beet Salad

Grilled endive, poached pear, pistachio streusel, shaved cucumber, candied walnuts; raspberry coulis 
 

Entrees

$23 - $44


~ All entrees are served with fresh locally sourced seasonal vegetables ~

Ontario Rack of Lamb 

Creamy Parmigiano- Reggiano polenta, stewed bell peppery pepperonata, fried capers, olive verde, olive oil brushed crostini   

Duck Two Ways  

Red wine braised duck leg & seared duck breast, grilled scallion & celery root purée, wilted swiss chard puy lentil & charred corn salsa succotash; cherry jus   

Herb and Dijon Crusted Pork Tenderloin 

Maitake mushroom & cippolini onion Spätzle, house-cured pork belly, quick pickled melange vegetables; red wine pan jus sauce   

Prosciutto Wrapped Chicken Roulade Stuffed with Applewood Smoked Cheddar & Arugula 

Sweet potato pavé, sauteed pesto jardiniére vegetables; lemon shallot cream sauce  

Pan Seared Halibut 

Beet risotto, roasted baby golden beets, trout caviar, quenelle of herb & pistachio chevrai, fried lotus root, celery leaf, sesame seed tuile  

Cast Iron Seared Filet of Beef with Crab Imperial Topping    

Rösti potato, shaved asparagus, honey glazed carrots, blistered tomatoes on the vine, roasted red pepper vinaigrette   

House-Made Pesto Capellini Pasta 

Slow roasted tomatoes, zucchini, shallots, Kalamata olives & marinated bocconcini; chili oil accent 

Pepper Crusted New York Striploin 

Purple potato & winter root hash, roasted garlic & cauliflower purée. Guinness caramelized four onion topping; charred pepper steak sauce    


View our Wine Menu [pdf]

Call 519-432-5554 for reservations!