Herbed orzo and braised pork belly stuffed grilled calamari, sundried tomato bisque, grilled radicchio, blistered cherry tomato and focaccia toast
$14.00
Summer Berries Salad
A medley o fresh summer barries and avocado with heritage spring mix blend, sweet mango vinaigrette, pine nuts and crumbled berry goat cheese
$12.00
Scallop and duck ragout
Pan seared scallop accomponied by tomato duck ragout, tempura asparagus, duck skin crockling and a blackcurrant beurre blanc sauce
$13.00
Tempura Shrimp and Charred Salmon Sushi
Tempura, shrimp, avocado and cucumber sushi roll topped with a teriyaki glozed charred salmon finished with sweet and spicy aioli, sesame seeds and green onion with a side of soy sauce and wasabi
$15.00
Baked Brie
4 oz baked brie with a calcados fig gastrique, slivered almonds, pea shoots and tousted rosemary focaccia
$14.00
Second Course
Beef Tenderloin
6 oz beef tenderloin on a bed of pomme fourchette served with french green beans, crearned swiss chard, beet root puree, crisp sweeet potato finished with red wine jus
$32.00
Lobster and Crab Saffron Risotto
A blend of lobster and crab meat with smked bacon, shallots, and sweet peas finished with finely grated parmiggiano reggiano, scallions and quail egg yolk
$26.00
Stuffed Pork Chop
Swiss cheese and spinach stuffed pork chop with creamy polento and chil garlic rupini finished with pear and sage brown buttered sauce
$25.00
Lamb Racks
Date glazed ontario lamb rack with a warm mediterronean cous cous, Grilled asparagus, roasted vine cherry tomatoes, cucumber mint yogurt and roasted red pepper vinaigrette
$35.00
Duck Breast
Pan roasted duck breast with a purple potato mash, oyster mushroom, broccolini, brussel sprout petals, charred honey glazed figs finished with a plum red wine jus
