Thoughtfully Crafted & Beautifully executed

Culinary Experiences

Chef Taylor is a champion for all things local and seasonal and also an avid fermentation and natural preservation enthusiast, which you can see reflected throughout each rustic dish we serve up. Each menu item is carefully and thoughtfully designed to celebrate the local ingredients that are available to us. With each bite you can rest assured that each ingredient has been considered, celebrated and treated mindfully to intentionally craft a delicious and memorable dining experience. We are open Wednesday thru Friday; 11:30am-3:30pm and 4:30pm-9:30pm. We’re open Saturday 4:30pm-9:30pm. If you’d like to book a table, simply call 905-890-7330 or reserve your space online.

Reserve Your Table

Appetizers

LABRADOR SCALLOP
seared and sliced Canadian sea scallops, egg white garum, pearl onion, nori salt, fresh lime, umami foam, herb oil
SMOKED SALMON PAKORA
crispy chili infused chickpea batter, gently cured and juniper smoked salmon, garlic, shallot and bell pepper sofrito, fresh greenhouse herbs, homemade yogurt dip
COLD WATER CANADIAN SHRIMP SALAD
gently poached baby shrimps, shallot and garlic sofrito, caramelized whey sauce, dill oil, preserved summer cherry tomato, kale crisps
YAKATORI CALAMARI
marinated and char-grilled calamari, seared winter endive, pickled pearl onion, kale chips, seasonal infused oil, umami foam, toasted pine nuts
ORGANIC HOT SMOKED SALMON
4oz gently baked citrus salmon, egg white garum glaze, creme fraiche, herb oil, charred winter endive, toasted sesame, nori salt, umami foam

Soups & Salads

MUSHROOM CONSUMMEE
shoyu glazed Ontario cultivated mushroom, clear porcini broth, fresh thyme, seasonal herb oil
BLACK GARLIC CAESAR WEDGE
crisp iceberg lettuce, fresh romaine, homemade organic blackened garlic, house pepper cured bacon, parmigiano reggiano, crispy capers, sourdough croutons, Cookstown kale crisp
BUTTER AND BEET SALAD
fresh hydroponic butter lettuce, garum glazed beets, homemade goat feta cheese, black apple, preserved strawberry and blueberry, wildflower honey and espresso vinaigrette
Salad Upgrades:  Add a Portion of Salmon, or Shrimp, Chicken or Scallop

Sharing

ZESTED LAMB LOLLIPOP
yakitori charcoal grilled 3 or 6-point Australian lamb, herb and citrus crust, homemade pickles, black garlic aioli
FRITTO MISTO
sourdough battered halibut, crispy tiger shrimp, sweet canadian shrimp, Fogo Island calamari, black garlic aioli, homemade pickles
CHARCUTERIE (per person)
made in house and small purveyor cured lamb, pork and beef, last summer’s pickles, garlic crostini, wildflower honey,  Parmigiano Reggiano, manchego and fresh homemade goat cheese

From the Pasture

All entrees are accompanied by pickled pearl onions, charred winter endive and a side of warm roasted brassica salad with glazed mushrooms, root vegetables, homemade bacon, citrus dressing and seasonal infused oil.

 

24 Hour Lamb Shank
braised and rosemary infused Alberta lamb, 24 hour braised beef croquette, chef’s potato, cassis jus
TENDERLOIN
10oz dry aged and herb roasted AAA beef fillet, 24 hour braised beef croquette, chef’s potato  and port wine jus
Chicken Supreme
seared and gently smoked free range chicken, roasted garlic mashed potato, madeira jus
Brown Butter Striploin
10oz butter aged Canadian prime striploin, roasted garlic mashed potato, port wine jus
STRIPLOIN FILLET
8oz seared and brown butter basted striploin, 24 hour braised beef croquette, chef’s potato and port wine jus

From the Sea

Wild Halibut
Crispy skin 8oz pacific halibut, pecorino Romano and herb risotto, preserved summer gooseberry, caramelized whey sauce
Grilled Salmon
Maple-shoyu glazed salmon, smoked salmon croquette, greenhouse herb risotto, caramelized whey sauce

From the Greenhouse

Cabbage & Whey (v)
seared and brown butter basted savoy cabbage, preserved summer pickles, roasted garlic mashed potato, dill oil, caramelized whey sauce
Miso Celeriac (ve)
yakitori smoked and grilled celeriac, coconut and herb risotto, porcini jus

Pasta

All pasta is made in house using free range egg, semolina flour and Colavito extra virgin olive oil

SHRIMP AND SCALLOP SUGO
gently poached Canadian cold-water shrimp, black tiger shrimp, Atlantic sea scallop, homemade garum, semolina fettuccine, chili and fennel tomato sauce
PRIME BOLOGNESE
fermented chili and nutmeg tomato sauce, semolina spaghettini, caramelized Canadian beef, homemade smoked beef garum, preserved cherry tomato, kale crisps, parmigiano Reggiano
FETTUCCINE AI FUNGHI(V)
caramelized foraged and cultivated Ontario mushroom, madeira wine, porcini broth, parmigiano Reggiano, preserved cherry tomato
PESTO TAGLIATELLE (V)
garlic and shallot soffitto, homemade basil pesto, parmigiano reggiano, herb preserved cherry tomato, sustainable protein of your choice

Sides

Starches

Roasted Garlic Mashed Potato
Greenhouse Herb Risotto
Culinaria’s Fermented Fries

Vegetables

Sauteed Ontario Mushrooms
Citrus Seared Kale
Warm Roasted Brastica Salad

Extras

Fried Brioche
Bread & Butter

Desserts

JUPITER
Orange infused chocolate mousse, fresh orange segment, warm vanilla anglaise, toffee and dark chocolate crumble, caramelized white chocolate
CHERRY CHEESECAKE
Sweet biscuit, madagascar vanilla mousse, preserved dark cherry, toasted meringue, toffee crumble, caramelized white chocolate
CREME BRULEE
Orange and cardamom custard, almond crunch, caramelized white chocolate, cointreau syrup, mint oil
BERRY PAVLOVA
Crispy meringue, spiced custard, preserved strawberry, blueberry and cherry, mint oil