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 Tuesday 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.
Appetizers
| LABRADOR SCALLOP seared and sliced Canadian sea scallops, sunchoke, homemade shoyu, preserved herb oil, citrus caviar & foam |
19 |
| JUNIPER SALMON RILLETTE citrus thyme cured and smoked salmon, creme fraiche, chives, preserved herb oil, last seasons pickles, citrus caviar, brown butter brioche |
23 |
| BEETROOT TARTARE (V) fresh beet crudite, slow braised heirlooms, black garlic aioli, preserved herb oil, last seasons pickles |
17 |
| DUNGENESS CRAB wild caught pacific crab, herb infused yogurt, fresh chives, last seasons pickles, brown butter brioche |
26 |
| YAKITORI CALAMARI marinated and char-grilled calamari, sunchoke, pickled pearl onion, kale chips, seasonal infused oil, citrus foam, toasted pine nuts, thyme infused beurre blanc |
21 |
Soups & Salads
| TRUFFLE SOUP caramelized Ontario mushrooms, winter black truffle, citrus foam, preserved herb oil |
10 |
| BLACK GARLIC CAESAR WEDGE crisp iceberg lettuce, fresh romaine, homemade organic blackened garlic, house pepper cured bacon, parmigiano Reggiano, crispy capers, herbed croutons, Cookstown kale crisp |
10/16 |
| ROCKET AND CHEVRE fresh baby arugula, preserved summer strawberry, probiotic blueberries, homemade goat cheese, maple balsamic glaze, fresh lemon and olive oil drizzle |
10/15 |
| Salad Upgrades: Add a Portion of Salmon, or Shrimp, Chicken or Scallop |
10 |
Sharing
| ZESTED LAMB LOLLIPOP yakitori charcoal grilled 3 or 6-point Australian lamb, herb and citrus crust, homemade pickles, black garlic aioli |
23/42 |
| FRITTO MISTO sourdough battered halibut, crispy tiger shrimp, sweet canadian shrimp, Fogo Island calamari, black garlic aioli, homemade pickles |
36 |
| 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 |
15 |
From the Pasture
All entrees are accompanied by last seasons pickles, sunchoke and a root vegetable “carpaccio”
| 48 HOUR OSSOBUCO braised and rosemary infused Canadian veal, fresh chives, chef’s potato, preserved cherry tomato, madeira jus |
54 |
| BROWN BUTTER STRIPLOIN 10oz butter aged Canadian prime striploin, chef’s potato and port wine jus |
54 |
| HERB and GARLIC SUPREME seared and roasted free range chicken breast, thyme, citrus & garlic confit marinade, chef’s potato and madeira wine jus |
32 |
| SAMBAL STRIPLOIN FILLET ginger, garlic & chili paste glazed 8oz striploin, chef’s potato, fresh chives, black garlic jus |
44 |
From the Sea
| Wild Halibut 8oz umami butter poached pacific halibut, greenhouse herb risotto, citrus caviar and caramelized whey sauce |
52 |
| Blackened Salmon broiled 8oz homemade maple-shoyu glazed and butterflied salmon, greenhouse herb risotto, citrus caviar and caramelized whey sauce |
38 |
From the Greenhouse
| Cabbage & Whey (v) seared and brown butter basted savoy cabbage, preserved summer pickles, chef’s potato, herb oil, caramelized whey sauce |
28 |
| Miso Celeriac (ve) yakitori smoked and grilled celeriac, coconut and herb risotto, preserved cherry tomato, porcini jus |
28 |
Pasta
All pasta is made in house using free range egg, semolina flour and Colavita extra virgin olive oil: served with a slice of homemade brioche
| SHRIMP, CRAB AND SCALLOP SUGO gently poached Canadian cold-water shrimp, black tiger shrimp, dungeness crab, Canadian sea scallop, homemade garum, semolina fettuccine, fresh chives, chili and fennel tomato sauce |
42 |
| PRIME BOLOGNESE fermented chili and nutmeg tomato sauce, semolina spaghettini, caramelized Canadian beef, homemade smoked beef garum, preserved cherry tomato, kale crisps, parmigiano Reggiano |
32 |
| FETTUCCINE AI FUNGHI(V) caramelized foraged and cultivated Ontario mushroom, madeira wine, porcini broth, parmigiano Reggiano, preserved cherry tomato |
29 |
| PESTO TAGLIATELLE (V) garlic and shallot soffitto, homemade basil pesto, parmigiano Reggiano, herb preserved cherry tomato, sustainable protein of your choice |
32 |
| SHORT RIB STROGANOFF 48 hour braised beef, garlic and shallot soffrito parmigiano Reggiano, caramelized mushroom, pickled pearl onions, fresh chives |
36 |
Sides
Starches |
|
| Roasted Garlic Mashed Potato | 6 |
| Greenhouse Herb Risotto | 6 |
| Culinaria’s Fermented Fries | 6 |
Vegetables |
|
| Sauteed Ontario Mushrooms | 5 |
| Citrus Seared Kale | 5 |
| Warm Roasted Brastica Salad | 5 |
Extras |
|
| Fried Brioche | 3 |
| Bread & Butter | 5 |
Desserts
| JUPITER Orange infused chocolate mousse, fresh orange segment, warm vanilla anglaise, toffee and dark chocolate crumble, caramelized white chocolate |
12 |
| CHERRY CHEESECAKE Sweet biscuit, madagascar vanilla mousse, preserved dark cherry, toasted meringue, toffee crumble, caramelized white chocolate |
10 |
| CREME BRULEE Orange and cardamom custard, almond crunch, caramelized white chocolate, cointreau syrup, mint oil |
10 |
| BERRY PAVLOVA Crispy meringue, spiced custard, preserved strawberry, blueberry and cherry, mint oil |
12 |
