Table d’ Hôte
First Course
| Cookstown Carrot & Bradford Farms Beet Salad Pickled Honey Mushrooms, Preserved Lemon | 23 |
| Québec Foie Gras Cuit Sous-Vide House Cured Duck Prosciutto & Salame Toscano | 27 |
| Local Pine Mushrooms, Maple Cured Bacon Celeriac Purée, Truffle Vinaigrette | 25 |
| Hawaiian Yellow Fin Tuna Tartare, Nori Purée Quail Egg, Pickled Cucumber | 26 |
| Aromatic Spice Cured Cumbrae Farms Beef Carpaccio Madeira Gelée, Aged Parmagiano Reggiano | 25 |
Mid Course
| Yukon Gold Potato Gnocchi, Wild Mushrooms Shaved Perigord Black Truffles | 23 |
| East Coast Lobster, Leek Ravioli Savoy Cabbage, Lobster Consommé | 24 |
Main Course
| Roasted Lake Huron Pickerel Filet Pulled Duck Confit & Romano Bean Ragôut Cauliflower Mushrooms | 46 |
| Charcoal Grilled Cumbrae Farms Naturally Raised Beef Tenderloin Roasted Bone Marrow, Thyme Jus | 53 |
| Haldimand County Boneless Dorset Lamb Garlic & Shallot Purée Monforte Ricotta & Spinach Tortellone | 49 |
| Butter Poached Nova Scotia Lobster Digby Sea Scallops Pasta Sheet, Fennel Purée, Preserved Lemon | 52 |
| Queen Charlotte Island Halibut Tomato Reduction, Eggplant Caviar, Olive Dust | 47 |
| Cumbrae Farms 60 Day Dry-Aged 18oz Ribeye Steak Shaved Pecorino Pomme Frites | 65 |
| Rosemary Sea Salt Pommes Frites | 10 |
| Sautéed Rapini | 10 |
| Sautéed Baby Spinach | 10 |
[Download our Menu in PDF Format]
Executive Chef, DAVID LEE
Chef de Cuisine, BRIAN SEMENUK
