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  root veggies   duck  
     
  menus  
     
 

We offer an a la carte menu at lunchtime and a prix fixe menu at dinner.

Dinner pricing:

2 courses $48 
3 courses $56

Some examples of our dinner menu:

 
       
   

Appetizers:

Soy and sake marinated Rainbow Trout with jicama, avocado, coriander and sesame

Spanish Mackerel, cured in konbu with escabeche vinaigrette

Braised "Soiled Reputation" Japanese eggplant with Mennonite summer sausage, golden beets
and creamy local goat cheese

Local asparagus and pickled mushroom salad with shaved Toscano, brown butter and tamarind

Perth County sweet garlic soup with Belle sheep milk cheese and croutons sauteed in duck fat

Sweetbreads "in the hole": sweetbreads baked inside a Yorkshire pudding with organic frisee and sauce gribiche


Mains:

Saute of Yellow Perch with wood ear mushrooms, organic cabbage and sauce of Chinese rice wine and soy

Crispy Duck Leg with French lentils, organic shiitake, bok choy and wakame broth

Roasted Beef Ribeye "Cap" with wild arugula, confit of fingerling potato and good French olive oil

"Tofuabaisse": Panfried tofu with saffron-fennel broth, tomato and spicy aioli

Goulash of Berkshire Pork Cheeks with horseradish cream, potato dumplings and fava beans

Elk tenderloin with bacon, chanterelles, organic brussel sprouts and sauce of chilpotle-ovaltine


Desserts:

Banana tarte tatin with pina colada sorbet and coconut-caramel sauce

Dark Chocolate and dulce de leche bread pudding with a little pot of creme anglaise

Local peach tart with black pepper ice cream and basil syrup

Egg and Soldiers: Vanilla bean panacotta with toasted lemon poundcake

A selection of Canadian artisanal cheeses with fig roulade and Wellesley apple butter