FRESH TOMATO BRUSCHETTA
ON CROSTINI WITH PARMIGIANO REGGIANO,
EXTRA VIRGIN OLIVE OIL& VINTAGE BALSAMIC

CALABRESE MEATBALL
WITH TOMATO BASIL COULIS & PECORINO ROMANO CHEESE

WILD MUSHROOM AND CHORIZO ARANCINI
SERVED WITH WARM TOMATO COULIS

INDONESIAN CHICKEN SKEWERS
WITH SPICY PEANUT SAUCE

ANGUS BEEF SLIDER
WITH BRIE, CARAMALIZED ONION,
ARUGULA & MAPLE CHILI AIOLI

HOUSE CURED SALMON
SERVED ON CROSTINI WITH GOATS CHEESE, LEMON-CAPER AND DILLCRÈME FRAÎCHE, QUAILS EGG & ROASTED RED PEPPER

PORK EGG ROLLS
WITH PUMPKIN GINGER & PEACH SAUCE

FRESH ONTARIO LAMB SKEWERS (Add $4pp)
KASHMIR STYLEWITH MINT AND WILD FLOWER
HONEY YOGURT AND TOASTED CUMIN

WILD MUSHROOM STRUDEL
WITH THYME, TRUFFLE & GOATS CHEESE

MARINATED TOFU POKE SPOON
WITH EDAMAME, SESAME AND CHARRED CORN

BRIE & JELLY
ON RICE CRACKER WITH LOCALLYPRODUCED BRIE CHEESE AND HOUSE MADE RED PEPPER JELLY

RISSOIS DE CAMARAO (Add $3pp)
CLASSIC PORTUGEUSE STYLE

JERKCHICKEN SKEWER
COOKED ON AN OPEN FLAME WITH A PINEAPPLE, JACKFRUIT AND MANGO GLAZE

SPICYBEEF TARTARE (Add $4pp)
ON CRISP KETTLECHIPS WITH QUAIL EGG AND SERANO CHILI

SPANAKOPITA, SPINACH STUFFED IN PHYLLOPASTRY
WITH FETA, MINT AND OREGANO

SWEET PEA AND WALNUT ARANCINI
WITH VEGAN CHEESE AND SAN MARAZANO TOMATO SAUCE

POKE SPOON (Add $4pp)
WITH YELLOWFIN TUNA, EDAMAME, CHARRED CORN, AVOCADO & CHILIMAYO

TRADITIONAL PORK SOUVLAKI
WITH TZATZIKIAND FRESH MINT

COCONUT PANKO SHRIMP (Add $3pp)
WITH SWEET LEMONGRASS & CHILI SAUCE

THAI COCONUT CARROT SOUP
WITH LEMONGRASS & BASIL

ROASTED BUTTERNUT SQUASH SOUP
WITH LOCAL SQUASH & TOASTED SPICES

SMOKED TOMATO BISQUE
WITH BOURBON, CREME FRAICHE & BASIL OIL

LOCALMARKET SALAD
MIXED GREENS WITH FRESH FARM TO TABLE
LOCAL VEGETABLES AND A TARAGON VINAIGRETTE

ARUGULA & ENDIVE SALAD
WITH APPLES, BEETS, FRESH GOATS CHEESE, WALNUTS AND CARAMELIZED SHALLOT VINAIGRETTE

STARTER CAESAR SALAD
BABY ROMAINE, CAESAR DRESSING, CROSTINI, CAPERS, BACON & GRANA PADANO

NICOISE TUNA SALAD (Upgrade)
FRESH FRENCH BEANS, QUAIL EGG, CUCUMBER, VINE RIPENED TOMATO, NICOISE OLIVES, ANCHOVIES, BUTTER LETTUCE, RARE GRILLED TUNA LOIN & FRESH BASIL AOILI

PRAWN PANZANELLA SALAD (Upgrade)
FRESH TOMATO, CAPERS, SWEET PEPPERS, ONION, OLIVE OIL AND BASIL, CRUNCHY BREAD SOAKED IN ‘ORO DI CLETO’ OLIVE OIL AND TOPPED WITH GRILLED PRAWNS BRUSHED WITH MEYER LEMON AND ANISETTE

LOBSTER CANNELLONI (Upgrade)
WITH ‘SAUCE AMERICAINE’, GIANT PRAWN, TRUFFLE OIL

GIANT PRAWN COCKTAIL (Upgrade)
WITH HOUSE MAKE JUBILEE SAUCE & LEMON

SLOW BRAISED SHORTRIB OF CERTIFIED ANGUS BEEF
BUTTERWHIPPED MASHED POTATOES, FRESH MARKETVEGETABLES,RED WINE REDUCTION, SMOKED TOMATO RELISH

PAN ROASTED CHICKEN SUPREME
WILD MUSHROOM & BLACK TRUFFLE SAUCE, POTATO CONFIT, FRESH MARKET VEGETABLES

MUNRO RIVER RAINBOW TROUT
SERVED WITH ISRAELI COUSCOUS, LEMON, WHITE WINE AND PARSLEY REDUCTION, FRESH MARKET VEGETABLES

JUNIPER CURED ATLANTIC SALMON
GLAZED WITH BIRCH AND MAPLE SYRUP, TOPPED WITH CIPOLLINI ONION MARMELADE AND SERVED WITH A FALL HERB ORZO PILAF AND FRESH MARKET VEGETABLES

SEVEN LAYER THREE CHEESE LASAGNA (Vegetarian)
WITH WILD MUSHROOMS, SMOKED RAPINI AND LAYERED CHEESE, BASIL OIL& BÉCHAMELSAUCE

THREE CHEESE RAVIOLI
WITH SUNDRIED TOMATO ROSÉ SAUCE, FRESH BASIL& GOASTS CHEESE

VEAL AGNOLOTTI
WITH ROSTED GARLIC, FRESH SAGE, GORGONZOLA CHEESESAUCEAND ROASTED HAZELNUTS

SEAFOOD LINGUINI (Upgrade)
HANDMADE PASTA WITH SHRIMP, SCALLOPS, MUSSELS AND TOMATO IN A WHITE WINE AND CHERVIL CREAM SAUCE

WHITE BEAN AND VEGETABLE TAJINE (Vegan)
WITH LOCAL GARDEN VEGETABLES, SERVED ON COUSCOUS WITH FRESH MINT AND TOASTED CASHEWS

MIXED VEGETABLE & PANEER KORMA (Vegan)
WITH FRAGRANT SAFFRON RICE, COCONUT CHUTNEY AND FRESH MINT

LATE SUMMER VEGETABLE PAPPARDELLE (Vegetarian)
HOUSE MADE PASTA WITH SINGLE ESTATE OLIVE OIL,TOASTED PUMPKIN SEEDS,THYME AND MEYER LEMON

BUTTERNUT SQUASH RAVIOLI (Vegetarian)
WITH A BROWN BUTTER ALFREDO, FRESH SAGE AND PECORINO ROMANO

FALL VEGETABLE GNOCCHI (Vegetarian)
HAND MADE GNOCCHI WITH BROWN BUTTER ALFREDO, PECORINO ROMANO, ROASTED ROOT VEGETABLES, WHIPPED RICOTTA, FRESH SAGE AND TOASTED CASHEWS

WILD MUSHROOM AND BLACK TRUFFLE RISOTTO (Vegetarian – Upgrade)
PARMESAN REGGIANO AND SINGLE ESTATE EXTRA VIRGIN OLIVE OIL

SLOW BRAISED SHANK OF LOCALRAISED PORK (Upgrade)
WITH JUNIPER, APPLES, WHEAT BEER & MAPLE. SERVED WITH BROWN BUTTER WHIPPED POTATOES, ROASTED CRAB APPLE,WILDFLOWER HONEY RELISH, AND FRESH MARKET VEGETABLES

CENTER CUT DRY AGED RIBEYE (Upgrade)
CERTIFIED ANGUS BEEF SERVED MEDIUM RARE, BRUSHED WITH A FOIE GRAS
AND TRUFFLE BUTTER AND SERVED WITH ROASTED CONFIT GOLD POTATOES AND FRESH MARKET VEGETABLES

RACK OF LOCAL LAMB (Upgrade)
WITH AFIG AND VERJUS REDUCTION, TOASTED PISTACHIO AND CIPOLLINI ONION, OLIVEOILPOACHED POTATOES AND FRESH MARKETVEGETABLE

QUEBEC DUCK CONFIT (Upgrade)
CRISPY CONFIT OF QUEBEC DUCK SERVED WITH LEMONGRASS, GINGER AND ANISE, ROASTED RED SKIN POTATOES AND FRESH MARKET VEGETABLES

CHâTEAU BRIAND (Upgrade)
CENTER CUTOF CERTIFIED BLACKANGUS BEEF SERVED MEDUIM RARE WITH GRATIN DAUPHINOISE POTATOES, TRUFFLE AND PORT WINE SAUCE& FRESH MARKETVEGETABLES

SEARED FILLET OF HALIBUT (Upgrade)
BROWN BUTTER BASTED, LEMON ONION MARMELADE, MEYER LEMON HOLLANDAISE, ENOKI MUSHROOMS & FRESH MARKET VEGETABLES

CRèME BRûLéE
WITH VANILLA BEAN & BOURBON

CHOCOLATE ESPRESSO TORTE
WITH FRESH STRAWBERRIES AND CREME ANGLAISE

OLIVE OIL CAKE
SINGLE ESTATEOLIVEOILWITH ROSE AND ORANGE BLOSSOM CREAM, WILD FLOWER HONEY AND TOASTED PISTACHIO

WHITE CHOCOLATE TIRAMISU
WITH FRESH BERRIES, CRÈME ANGLAISE & SHAVED CHOCOLATE

PINEAPPLE UPSIDE DOWN CAKEWITH
FRESH LOCAL STRAWBERRIES MACERATED IN RUM AND CRACKED PEPPER

TRIPLE CHOCOLATE MOUSSE CAKE
VANILLA CHANTILLYSAUCE, RASPBERRY COULIS & FRESH BERRIES

BRûLEE NEW YORK CHEESECAKE 
SERVED WITH A LOCAL STRAWBERRY SAUCE AND VANILLA BEAN CHANTILLY CREAM

CHOCOLATE STOUT CAKE
SERVED WITH A VANILLA BEAN GELATO