Offered daily for lunch from 12 pm to 3 pm.
COURSES
2-COURSES70,00 CA$
3-COURSES85,00 CA$
FEATURED ITEMS
K2 MILLING ROSEMARY AND SEA SALT FOCCACIA8,00 CA$
Trius Red Wine Butter and Sea Salt Flakes
TO BEGIN
ONTARIO SPRING GREEN ASPARAGUS
Whiskey Cured Duck Breast, Capella Farms Feta, Seabuckthorn Curd, Grimo Hazelnuts, Always June Organic Arugula
GOMES FARM TOMATO CAPPUCCINO
Hot House Tomato and St David’s Sweet Peppers, Compressed Vine Tomato Terrine, Fresh Ontario Buffalo Mozzarella, Sweet Pepper Tuille, Zacari Herbs
ALWAYS JUNE ORGANIC SPINACH SALAD
Honey Whipped Ricotta, Icewine Rhubarb Compote, Oatmeal Crumble, Cured Prosciutto, Baco Balsamic and Honeycomb Tuile
TRIUS VODKA CURED AND SMOKED SALMON
Chardonnay Shrimp, Tonic Gel, Hillside Beets, Beet Macaroon, Beet Gel, Fennel, Hewitt’s Farm Whipped Goat’s Cheese, Warm Potato Pancakes
THE MAINS
WELLINGTON COUNTY PORK
Maple Brined Loin, Chorizo Scotch Egg, White Bean Cassoulet, Crispy Ham Hock Fritter, Bok Choy and Candied Pistachio, Apple, Bacon and Whisky Jam
HERITAGE FARMS CORNISH HEN
Potato and Parmesan Gnocchi, Sunchoke, Chestnut Sauce, Shaved Parmesan, Parsnip Crumble, Riesling Sauerkraut, Ontario Spring Asparagus, Ramp Mayo
WILD NETTLE, MANCHEGO AND POTATO PEROGIES
The Fungi Guy Mushroom Collection. Shiitake, Oyster, King, Icewine Onion Jam, Confit Cipollini, Pickled Ramps, Sour Cream, Chives, Toasted Almonds, Mushroom Tea
LAKE ERIE PICKEREL FILET
Sauté Spinach and Grilled Leek, Fish Pie Flavours, Fogo Island Shrimp, Atlantic Mussels, Scallop Sausage, Mash Potato, Creamy Mussel and Celeriac, Leek Sauce
TO FINISH
ICEWINE RHUBARB TART
Toasted Almond Crust, Lime Mascarpone, Cardamom Custard, Rhubarb Ice Cream
DARK CHOCOLATE TRIFLE
Chocolate Sponge, Feuilletine Ganache, Caramel Jelly, Vanilla Chantilly, Cocoa Nib Brittle, Hazelnut Ice Cream
UPPER CANADA SMOKED COMFORT CREAM CHEESE
Jordan Station, Maple Smoked “Camembert”, Quince Chelsea Bun, Chestnut Pate, Membrillo, Maple Tuile