Lunch
first E S C A R O L E & R O A S T E D W I N T E R S Q U A S H S A L A D red onions, toasted pumpkin seeds, cider vinaigrette 12 S P E C K & B R U S S E L S S P R O U T S A L A D pecorino pepato, black pepper, cabernet vinaigrette 14 F R I S É E & W A T E R C R E S S G R E E N S housemade goat’s cheese, hazelnuts, pomegranate molasses 14 R O A S T E D B E E T S & F E N N E L pickled shallots, beet reduction, sherry vinaigrette 12 S E A R E D E A S T C O A S T S C A L L O P S paprika & sherry marinated mushrooms, spicy chorizo 16 G R I L L E D O C T O P U S panzanella, italian tuna, arugula, chianti vinaigrette, crispy shallots & parsley 16 W I LD M US HR OO M SAL A D b.c. hedgehog mushrooms, quail egg, truffle vinaigrette 15 G R I L L E D B O N E L E S S S A R D I N E S green grape, pine nut & mint salad, sherry vinaigrette 12 J A M Ó N S E R R A N O & P R O S C U I T T O manchego crackers, fennel salad 16 pasta V E A L B R I S K E T R A V I O L I traditional tomato sugo 19 R I C O T T A G N U D I spinach, porcini-truffle broth, oyster mushrooms 19 B U T T E R N U T S Q U A S H G N O C C H I sage brown butter, swiss chard, hazelnuts 18 T A G L I A T E L L E lobster, scallop, grape tomato, basil, olive oil & garlic 26 L I N G U I N E clams, pancetta, lemon, chili & parsley 21 W H O L E W H E A T T O R T I G L I O N I braised ontario rabbit, housemade bacon, king oyster mushrooms, parmigiano reggiano 21 P A P P A R D E L L E twelve hour braised wild boar ragu, parmigiano reggiano 21 main 1 0 o z K E R R F A R M S H A M B U R G E R robiola bosina, spicy red pepper ketchup, kozlick’s mustard, pickles, housemade potato chips 20 R O A S T E D O R G A N I C B . C . B L A C K C O D lentils, salt cod, purple cabbage & fennel seed salad 28 G R I L L E D R A R E T U N A golden & candy cane beets, sautéed beet greens, almonds, pomegranate, aged sherry vinegar 28 R O AS TE D GR OU PE R mussels, spanish paprika, olive oil crushed potatoes 26 N A T U R A L L Y R A I S E D C H I C K E N potato & chorizo, sautéed rapini, salsa rossa 23 B R A I S E D O N T A R I O P O R K & R O A S T E D R A C K roasted squash, dates, chestnuts & herbs 25 T W I C E C O O K E D O N T A R I O D U C K L E G saffron, chick pea & spinach stew 25 K E R R F A R M S O N T A R I O A N G U S S T R I P L O I N roasted fingerling potatoes & king oyster mushrooms, natural jus c h e f
