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-10pm. If you’d like to book a table, simply call 905-890-7330 or reserve your space online.

Reserve Your Table

Appetizers

Grilled Calamari
greenhouse herb marinated squid, citrus dill yogurt, kale gremolata
Salmon
gently cured and hot smoked wild Atlantic Salmon, house-cultured crème fraîche, “bread-so” glaze, dill oil
Sourdough Flatbread  (vegetarian)
Ontario greenhouse basil pesto, caramelized onion, curd, house-made rosemary infused mozzarella, preserved garden cherry tomato
Scallop
Seared and herb basted Atlantic scallop, foraged Ontario wild garlic, PEI smoked mussel sauce
Fish Tempura
Greenland turbot, traditional Sapporo batter, wild garlic and citrus aioli
Lamb Lollipop
6oz bone-in rosemary marinated and grilled Australian lamb points, Ontario sunchoke, foraged wild garlic aioli
Asparagus  (vegetarian)
Mazzak Farms Organic Asparagus, whey blanquette, foraged Ontario morel mushrooms, truffle, charred peas
Charcuterie & Fromage
fine cured meats, artisan cheeses, homemade preserves (for 2 or 4)

Soups & Salads

Seasonal Daily Soup  
made fresh in-house with local ingredients, ask us about today’s selection 
Spring Greens (vegetarian)
grilled organic Ontario asparagus, Lennox Farms rhubarb, spring lettuce, preserved grapes, fresh cheese, citrus vinaigrette
Kale Caesar
Cookstown greens, kale, crisp romaine, applewood smoked bacon, herbed croutons, black garlic and Parmigiano Reggiano dressing
Apple & Fennel Salad (vegan)
warm Ontario golden and red beets, Boston bibb, fresh cheese, preserved apple, cider vinaigrette
Salad Upgrades:  Add a Portion of Salmon, or Shrimp, or Hen

Pasta

Seafood Pappardelle
homemade pappardelle, tender calamari, Atlantic scallop, colossal shrimp, wild garlic oil, preserved heirloom tomato, sourdough
Hen Cannelloni
homemade pasta, slow braised Quebec-raised hen, foraged and cultivated Ontario mushroom velouté, preserved garden cherry tomato,
charred pea, sourdough
Pesto Fettuccine
fresh greenhouse basil pesto, homemade fettuccine, cherry tomato confit, charred pea, Parmigiano Reggiano, sourdough

Mains [ Land ]

Cornish Hen
seared and roasted Quebec Cornish hen, sauteed foraged and cultivated Ontario mushroom, thyme madeira jus
Filet Mignon
10oz seared and roasted Canadian beef tenderloin, sauteed foraged and cultivated Ontario mushrooms, port wine jus
Rack of Lamb
14oz bone-in Australian lamb, seared and “seed-so” glazed baby carrot, rosemary brandy jus
AAA Striploin
10oz brown butter aged Canadian striploin, seared and “seed-so” glazed baby carrot, port jus

Mains [ Sea ]

Sea Bass
8oz slow poached Chilean, sauteed foraged and cultivated Ontario mushroom, whey beurre blanc
Salmon Fillet
6oz cast iron roasted salmon, seared and “seed-so” glazed baby carrot, wild leek beurre blanc
Greenland Halibut
8oz en-papillote bone-in turbot, seared and “seed-so” glazed baby carrot, PEI smoked mussel sauce
Scallop Risotto
pinot grigio, Ontario mascarpone, Atlantic scallop, colossal black tiger shrimp, tender calamari, saffron

Mains [ Garden ]

Cabbage & Whey (vegetarian)
seared greenhouse savoy cabbage, garlic and thyme butter, whey blanquette
Grilled Leek (vegan)
sweet charred leek, seared spinach, sauteed foraged and cultivated Ontario mushroom cream, root broth “beurre” noisette, charred pea
Mushroom Tart (vegan)
Ontario foraged morels, winter truffle, cremini mushroom, charred sweet peas, coconut

Sides

Starches

Pecorino & Herb Risotto (vegetarian)
Fermented Fries (vegan)
Duchesse Potatoes (vegetarian)
Roasted Garlic Mashed Potatoes (vegetarian)

Vegetables

Sauteed Mushrooms (vegetarian)
Grilled Asparagus (vegetarian)
Roasted Root Vegetables (vegan)
Seared Cauliflower  (vegetarian)

Extras

Fried Brioche
Sourdough & Butter
Grilled Colossal Shrimp
Shaved Black Truffle

Desserts

Citrus Tart
preserved garden lavender infused lemon, brown butter wafer crumb, homemade meringue
Yogurt Mousse 
“semifreddo” homemade yogurt, preserved Ontario rhubarb, white chocolate, toffee sponge
Rhubarb Cheesecake
Lennox Farms rhubarb, homemade citrus crème fraîche, sweet preserved ginger, Madagascar vanilla bean, almond crunch
Pine Ice Cream
homemade with Ontario whole cream, fresh foraged pine shoots, preserved Ontario berries, Empress 1908 gin, homemade meringue
Preserved Berry Sorbet
made in-house fruit sorbet, foraged Ontario berries, sambuca, toffee sponge