A La Carte Lunch Menu

Lunch is Served Tuesday to Friday from 11am until 3pm.  Please note we make everything fresh from scratch and support local suppliers, therefore menu items are subject to change and availability. Reservations are required as we have limited capacity, please click here to secure your table online or call us at 905-890-7330.

Soups & Salads

Winter Harvest Soup | 12
coal roasted squash, caramelized sweet potato, crème fraîche, summer herb oil

Fall Greens Salad | 10
watercress, cookstown arugula, fresh romaine, crispy kale, caramelized carrot, roasted brassica, wildberry vinaigrette

Kale Caesar | 13
cookstown kale, fresh romaine, house smoked bacon, shaved pecorino, crispy brioche, black garlic and parmesan dressing

Florentine Salad | 14
greenhouse spinach, homemade fresh cheese, preserved summer fruit, candied walnut, balsamic vinaigrette

Starters

Short Rib Smorrebrod | 14
braised short rib ragut, garlic and gherkin aioli, house-pickled vegetables, danish rye, red wine jus

Shoyu Steak Bites | 16
marinated striploin steak, grilled bok choy, sesame soy glaze

Garlic Langostino | 21
poached langostino, caramelized shallots, swiss chard, lavender beurre blanc

Mains

Culinaria Burger | 21
8oz marinated striploin and brisket, greenhouse beefsteak tomato, arugula, smoked cheddar cheese,  chili aioli, brown-butter brioche bun, house-cut fries

Steak Frites | 29
grilled brown-butter aged striploin, glazed brassica and root vegetables, red wine jus, house-cut fries

Braised Short Rib | 35
48-hour braise, red wine jus, garlic and chive mashed potatoes, glazed brassica and root vegetables

Chicken Parmesan | 26
free-range chicken breast, fermented chili and basil tomato sauce, mozzarella and parmesan gratin, padano alfredo fettuccine

Chicken Ballotine | 32
stuffed and seared free-range chicken breast, garden herb filling, squash puree, madeira jus, glazed brassica and root vegetables

Maple Glazed Salmon | 29
ocean wise salmon, spiced black rice medley, laurel velouté, glazed brassica and root vegetables

Grilled Turbot | 35
chardonnay beurre blanc, caramelized leek risotto, glazed brassica and root vegetables

Mushroom Risotto | 20
caramelized shiitake mushroom, black garlic purée, mushroom caramel, roasted leek, grana padano

Seafood Linguine | 25
poached whitefish and langostino, fermented chili and basil tomato linguine

Winter Cabbage | 18
roasted and herb-basted, spiced black rice medley, caramelized whey sauce, toasted sesame purée,
preserved vegetables

Hot Smoked Brassica | 18
marinated and maple-smoked cauliflower, roasted beet risotto, caramelized mushroom glaze,
preserved vegetables