Menus

5-course Tasting menu available every Friday.

First Course

  • Baby Gem Salad 19.00

    onion marmalade, heirloom carrot, radish, Golden Gouda, watercress greed goddess dressing

  • Leek & Potato Soup 15.00

    prosciutto crumble, parsley oil, goat cheese cream

  • Sea Scallops 28.00

    edamame, sweet garlic cream, dulse chips, tare glaze, brown butter yuzu vinaigrette

  • Hand Cut Steak Tartare 25.00

    ramp aioli, pickled mustard, fermented chili, pretzel bun

  • Roasted Veal Sweetbreads 26.00

    cauliflower, king oyster mushroom, apricot mostarda, Madeira cream, red wine glaze

Second Course

  • Wild Caught Pacific Halibut 49.00

    pepperonata, rapini, eggplant, chickpea panisse, preserved lemon, bouillabaisse sauce

  • Honey Glazed Québec Duck Breast 50.00

    baby carrot, mustard greens, beluga lentils, rhubarb jam, sauce Albufera

  • Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 56.00/64.00

    maitake mushroom, stem broccoli, horseradish pomme purée, sauce Marchand de Vin

  • Fenwood Farm Chicken Breast 44.00

    leg pressé, sunchoke, Brussels sprouts, pearl onion, fine herb gnocchi, jus gras, brown sugar & beer glaze

  • Crispy Portobello Mushroom 38.00

    mustard greens, Brussels sprout, baby carrot, farro, salsa verde, porcini & red wine reduction

Dessert Menu

Mother's Day 2024

$79 per person + HST & Gratuity

*menu subject to change*

First Course

Wild Nettle Soup
nettle gouda crisp, porcini cream

Warm Asparagus Salad
eggs mimosa, radish, prosciutto, brioche crouton
ramp ranch dressing

Cumbrae’s Steak Tartare
pickled mustard seed, wild garlic aioli, pretzel bun

Blue Crab & Matane Shrimp Salad
pickled red onion, preserved lemon, watercress, salt & vinegar chips
crème fraîche aux fines herbes

❖

Second Course

Beverly Creek Striploin
stem broccoli, glazed button mushroom, pomme paillasson
red wine jus, béarnaise sauce

Fenwood Farm Chicken Breast
peas, fava beans, charred cabbage, farro risotto
English mustard cream, jus gras

Georgian Bay Pickerel
baby carrot, turnip, scallion, colcannon potato
tarragon vin blanc

❖

Third Course

Eton Mess
rhubarb & strawberry compote, elderflower meringue, Chantilly cream

Chocolate Crémeux
sponge toffee, candied hazelnut, coffee ice cream