Curry Glazed Seared Digby Scallops
with a fresh currant - roasted sweet pepper chutney, steamed jasmine rice and curried vegetables
- 29 -

Indonesian Spice Rubbed Lamb Sirloin
with tomato-mint chutney, corn cakes and sweet and spicy coconut sauce
- 30 -

Peach Glazed, Pan Roasted Breast of Chicken
stuffed with peach and almond-basil gremolata, served with balsamic drizzle and summer couscous
- 25 -

Exotic West Quebec Mushrooms in Puff Pastry
on a bed of fresh chanterelle mushroom - nasturtium and cherry vanilla ragout
- 26 -

Spiced Dusted, Grilled Fillet of Wild Pacific Salmon
with roasted new potatoes and ontario gooseberry-red pepper vinaigrette
- 26 -

Pan Seared Organic Bison Medallion
with leek mashers, black trumpet mushrooms and a balsamic sundried tomato butter reduction
- 26 -

Big Red Marinated Black Angus Beef Tenderloin
with roasted potato-basil cake and fig-port jus
- 29 -
Chef Richard begins with "...what if..." and Chef Norm response with a ?....ok, but maybe...". And so it goes on, and if and a maybe, each pushing and pulling the best from one another.

The results of this dialogue appear on your plate. Flavours and tastes which always intrigue and satisfy.

Richard and Norm invite you to join in the conversation, plate, fork and knife, to join in the great culinary adventure.