AMUSE BOUCHE
Melon
Marinated cantaloupe, homemade chevre, sorrel
APPETIZER
For wine pairings, your appetizer selection will be paired with your choice of Prosecco Santome or Brachetto d’Acqui
Mushroom Consomme
Ontario small production mushroom, porcini broth, seasonal herb oil
Seared Calamari Salad
Herb oil marinated baby squid, umami butter, preserved cherry tomato, pine nuts, kale crostini
Winter Harvest Salad
Tender boston bibb lettuce, preserved berries, homemade fresh cheese, shoyu glazed beets, frisee lettuce, wildflower honey and espresso vinaigrette
INTERMEZZO
Black Currant
Foraged wild currants, winter spiced syrup, sambuca
MAIN
Paired with your choice of Montepulciano d’Abruzzo or Falanghina. All main courses are accompanied by miso marinated root vegetables and thyme and manchego potato pave.
Wild Halibut & Shrimp
8oz tender herb baked halibut, crispy crab croquette, butter poached jumbo shrimp, caramelized whey beurre blanc
Aged Tenderloin Surf & Turf
10oz yakitori charred beef, seared Canadian scallops, crispy beef cromesqui, port wine jus
Miso Celeriac
Marinated chargrilled celery root fillet, fresh winter truffle, coconut and herb risotto, porcini jus
DESSERT
Paired with Moscato d’Asti.
Molten Lava Fondant
Lukuma infused lava cake, dark chocolate, warm vanilla anglaise
Cherry Cheesecake
Sweet vanilla biscuit, madagascar vanilla, almond tuile
Homemade Raspberry Sorbet
Preserved summer raspberries, winter spiced simple syrup, mint oil
