First Course
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Marinated Heirloom Beet 19.00
apple, pistachio, fennel, watercress, feta, blood orange vinaigrette
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Spring Pea Soup 15.00
fines herbes crème fraîche, chive oil, puffed rice
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Sea Scallops 28.00
stem broccoli, Pingue's prosciutto, pickled mustard, green garlic beurre blanc
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Hand Cut Steak Tartare 25.00
green garlic aioli, nasturtium, porcini crisp, brioche
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Escargot 25.00
nettle cavatelli, wild leek, honey mushroom, hazelnut picada, golden gouda fondue
Second Course
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Georgian Bay Pickerel 45.00
asparagus, fava bean, morel mushroom, pomme fondant, spruce & tarragon vinaigrette
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Bacon Wrapped Loin of Rose Veal 47.00
green garlic, kale, bluefoot mushroom, rhubarb, sunchoke, potato crumble, sauce civet
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Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 55.00/62.00
king oyster mushroom, Brussels sprout, porcini purée, mustard pomme dauphine, sauce Marchand de Vin
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Fenwood Farm Chicken Breast 42.00
spring pea, baby carrot, ramp, confit leg tortellini, sauce Albufera
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Spinach Risotto 34.00
king oyster mushroom, Brussels sprout, sunchoke, parmesan tuile, porcini vin blanc