Menus
There is a maximum of 4 guests per table. Guests will have a maximum of 2 hours to dine.
We kindly ask that you sanitize your hands before entering the restaurant. We require all guests to wear a mask when entering the building as well as if you need to get up from your table for any reason.
Thank you for your understanding.
Menu for Wednesday November 25th – Saturday November 28th.
Lunch Menu December 3rd-5th, 2020
$50 per person
First Course
Baby Red Romaine
Mountain Oak cheese, almond crumb, truffle cream,
mustard vinaigrette
Celeriac Soup
Gruyère crouton, kale vinaigrette
House Smoked Salmon Tartare
pickled beet, ginger & scallion cream, rice crisp
Main Course
Duck Leg Confit
kabocha squash, kale, red rice, cranberry chutney
sauce a l’orange
QF Meatloaf
sautéed mushroom, stem broccoli, mustard pomme purée
sauce au poivre
Manitoulin Rainbow Trout
fennel, Swiss chard, samphire, pomme écrasées
mussel chowder
Flat Iron Steak Frites
watercress salad, béarnaise aioli
Dessert
Crème Brulée
cranberry & orange pizzelle
Granny Macfarlane’s Gingerbread Cake
spruce syrup, eggnog ice cream
First Course
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Baby Red Romaine 14
Mountain Oak cheese, almond crumb, truffle cream, mustard vinaigrette
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House Smoked Salmon Tartare 17
pickled beet, scallion & ginger cream, rice crisp
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Sea Scallops 24
potato salad, dill, leek fondue, brown butter & caper sauce
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Escargot 22
Welsh rarebit, field mushroom, frisée, parsley pesto
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Squash Soup 12
spiced pumpkin seed, kale vinaigrette
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House Made Bread & Organic Butter (3pc) 3
Second Course
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Arctic Char 36
fennel, Swiss chard, samphire, pomme ecrasées, mussel chowder
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Québec Duck Breast 39
sunchoke, cabbage, red rice, cranberry chutney, sauce a l'orange
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Bar Five Farm Beef Striploin 44
sautéed mushroom, stem broccoli, pomme boulangère, sauce au poivre
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Cauliflower Steak 28
sunchoke, cabbage, fennel, red rice, cranberry chutney, mushroom vinaigrette