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

Join us for Dinner February 10th to the 12th or February 14th.

Dinner Reservation: $89/person | Dinner Reservation with Wine Pairing: $109/person

Reserve Your Table