Dinner
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 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 J A M Ó N S E R R A N O & P R O S C U I T T O manchego crackers, housemade fennel salad 16 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 W I LD M US HR OO M SAL A D b.c. hedgehog mushrooms, quail egg, truffle vinaigrette G R I L L E D W H O L E S A R D I N E S green grape, pine nut & mint salad, sherry vinaigrette G R I L L E D O C T O P U S panzanella, italian tuna, arugula, crispy shallots, parsley, chianti vinaigrette 16 PASTA V E A L B R I S K E T R A V I O L I traditional tomato sugo R I C O T T A G N U D I spinach, porcini-truffle broth, king oyster mushrooms 13|21 T A G L I A T E L L E lobster, scallop, grape tomato, basil, olive oil & garlic 17|28 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 12|19 P A P P A R D E L L E twelve hour braised wild boar ragu, parmigiano reggiano 16|24 c h e f sous chef WHOLE FISH We prepare a selection of whole fish differently each evening; either on the grill, braised in the oven or baked in a parchment paper bag known in italian as ‘al cartoccio’. nightly vegetable accompaniment as well as a fennel, almond & mint picada. Braised and baked preparations are cooked and served together with their ingredients B R A N Z I N O known as mediterranean sea bass; mild sweet flavour, somewhat flaky, delicate white flesh 33 O R A T A a member of the porgy family, also known as mediterranean sea bream; full flavour with moderately firmer flesh 34 S N A P P E R identified by their skin colour, this gulf coast fish has generous, moist, soft textured flesh 35 S T R I P E D B A S S an atlantic coastal fish recognized by its lateral black lines; mild, sweet flavour 32 B L A C K B A S S a freshwater lake fish; very lean and delicate compared to sea bass or striped bass 34 main O R G A N I C B . C . B L A C K C O D herb & salt crust baked, roasted tomatoes, braised rainbow swiss chard & roasted sunchokes 35 P A N S E A R E D O N T A R I O P I C K E R E L green lentils, pancetta, parsley purée, crisp potato ring 28 S E A R E D R A R E T U N A chicpea flan, blood orange & almonds, shaved tuna N A T U R A L L Y R A I S E D C H I C K E N roast breast & leg, spiced fig, housemade bacon, caramelized winter squash & swiss chard 27 R O A S T E D O N T A R I O D U C K B R E A S T & B R A I S E D L E G grilled organic potatoes, fennel, dandelion & housemade bacon 32 L A M B S I R L O I N cauliflower puree, cracked wheat, northern pecans, parsley & pommegranate molasses 37 naturally raised beef from kerr farms, ontario Locally raised on pasture, finished on sweet ontario corn, no hormones, antibiotics or animal by-products, dry aged resulting in a rich, luxurious full flavour 8 o z T E N D E R L O I N butternut squash gnocchi, swiss chard, pancetta & parmigiano reggiano, grilled rapini, red wine jus 42 G R IL LE D RI BE YE roasted cipollini onions, fingerlings, sautéed beet greens, oxtail jus
