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.
Appetizers
| Gravlax Carpaccio lemon thyme and juniper cured organic salmon, preserved summer gooseberry, house cultured creme fraiche, dill oil, filo crisp, fresh frisee lettuce |
21 |
| Fogo Island Calamari crispy winter spiced North Atlantic squid, homemade summer pickles, fresh frisee lettuce, black garlic aioli |
23 |
| Labrador Scallop yakitori chargrilled Canadian sea scallops, preserved summer berries and currants, nori salt, ginger and pineapple foam, herb and whey sauce |
29 |
| Cold Water Canadian Shrimp gently poached baby shrimps, shallot and garlic sofrito, chargrilled squash, caramelized whey sauce, dill oil, preserved summer cherry tomato, kale crisps |
19 |
Soups & Salads
| Truffle Soup preserved summer truffle, foraged and cultivated Ontario mushrooms, mushroom and lentil shoyu, creme fraiche |
10 |
| Black Garlic Caesar Salad homemade organic blackened garlic, house pepper cured bacon, parmigiano reggiano, crispy capers, sourdough croutons, fresh romaine, Cookstown kale crisp |
10/16 |
| Autumn Leaves mixed greenhouse lettuces, preserved summer currants and berries, homemade feta cheese, candied walnuts, coconut filo crisp, late harvest radish, espresso & wildflower honey vinaigrette |
10/16 |
| Salad Upgrades: Add a Portion of Salmon, or Shrimp, Chicken or Scallop |
10 |
Business Lunch
Join us for a delicious break from your day. Our business lunch menu features three thoughtful courses which include; your choice of soup or salad to start, followed by one of our featured proteins and your choice of side. If you’d rather have dessert, swap out your side dish for a sweet treat to end your meal. Our business lunch is designed to offer a well-balanced lunchtime dining experience with the speed you need, if you’ve got a limited time to spend with us. Business lunch is $49/Person and offered Monday – Friday during lunchtime hours.
Sharing
| Mushroom Flatbread homemade fenugreek infused sourdough, caramelized mushroom, madeira glaze, parmigiano Reggiano alfredo sauce, herb preserved cherry tomato |
19 |
| Charcuterie Choice of three house cheeses and three cured meats, homemade pickles, crackers, candied nuts, fresh berries and olives |
30/60 |
| Fritto Misto lightly breaded and fried Fogo Island calamari and sweet Canadian shrimp, halibut tempura bites, black garlic aioli, homemade pickles |
32 |
| Zested Lamb Lollipop yakitori charcoal grilled 6-point Australian lamb, herb and citrus crust, homemade pickles, black garlic aioli |
36 |
| Smoked Salmon Pakora crispy chili infused chickpea batter, gently cured and juniper smoked salmon, garlic, shallot and bell pepper sofrito, fresh greenhouse cilantro, homemade dill yogurt |
24 |
| Duck Confit Bruschetta homemade “miso” rye toast, 12 hour braised duck leg, caramelized squash, house cultured fresh cheese, sweet and sour balsamic glaze |
26 |
Land
All main courses are served with citrus infused carrot, foraged and cultivated Ontario mushrooms and spiced squash
| 24 Hour Lamb Shank braised and rosemary infused Alberta lamb, preserved summer currants, roasted garlic mashed potato, brandy jus |
52 |
| Koji Duck specialty brined and “dry” aged Muscovy duck breast and confit leg, roasted garlic mashed potato, preserved summer currants, miso jus |
62 |
| Chicken Supreme seared and gently smoked free range chicken, roasted garlic mashed potato, madeira jus |
32 |
| Brown Butter Striploin 10oz butter aged Canadian prime striploin, roasted garlic mashed potato, port wine jus |
54 |
Sea
All main courses are served with citrus infused carrot, foraged and cultivated Ontario mushrooms and spiced squash
| Organic Salmon herb crusted salmon, preserved summer gooseberry, parmigiana reggiano risotto, caramelized whey sauce |
36 |
| Wild Halibut Crispy skin 8oz pacific halibut, pecorino Romano and herb risotto, preserved summer gooseberry, caramelized whey sauce |
56 |
Plant-Based
All main courses are served with citrus infused carrot, foraged and cultivated Ontario mushrooms and spiced squash
| Cabbage & Whey (v) seared and brown butter basted savoy cabbage, preserved summer pickles, roasted garlic mashed potato, dill oil, caramelized whey sauce |
28 |
| Grilled Leek (ve) sweet charred leek, homemade “soy” glaze, winter truffle and chive oil, coconut infused risotto, caramelized root vegetable sauce |
29 |
Risotto & Pasta
All pasta is made in house using free range egg, semolina flour and Colavito extra virgin olive oil
| Seafood Risotto North Atlantic calamari, Canadian baby shrimp, sea scallops, colossal black tiger shrimp, parmigiana Reggiano |
42 |
| Shrimp and Scallop Sugo gently poached Canadian cold-water shrimp, black tiger shrimp, Atlantic sea scallop, homemade scallop “fish sauce”, semolina fettuccine, chili and fennel tomato sauce |
44 |
| Pesto t Agua Telle fresh greenhouse basil, toasted pine nuts, aged parmigiana Reggiano, preserved summer cherry tomato, kale crisps, sustainable protein of your choice |
32 |
| Prime Bolognese fermented chili and nutmeg tomato sauce, semolina spaghettini, caramelized Canadian beef, preserved cherry tomato, kale crisps, parmigiana Reggiano |
32 |
| Fettuccine al Funghi (v) caramelized foraged and cultivated Ontario mushroom, madeira wine infused alfredo sauce, parmigiana Reggiano, herb preserved cherry tomato |
29 |
| Duck Ravioli slow braised duck leg, caramelized butternut squash, mushroom and madeira wine glaze, kale crisp, house cultured fresh cheese, preserved summer currants |
34 |
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 |
| Caramelized Root Vegetables | 5 |
Extras |
|
| Fried Brioche | 3 |
| Bread & Butter | 5 |
Desserts
| Black Currant Ice Cream Hand picked and preserved black currants, caramelized white chocolate, crispy meringue |
12 |
| Caramelized Apple Sorbet (ve) Gently sugar roasted hand picked apples, filo pastry, sponge toffee |
10 |
| Cherry Cheesecake Preserved garden sour cherries, black cherry compote, homemade mascarpone, madagascar vanilla bean, crispy meringue, sponge toffee |
10 |
| Torta Al Cioccolato Contreau infused chocolate mousse, cherry fudge, caramelized white chocolate, crispy meringue |
12 |
