Salmon
grilled and glazed served with apricot couscous, spring vegetables
and warmed maple-bourbon reduction
27-

Lobster
served in a roasted chilli - coconut curry broth with scallops,
steamed jasmine rice and baby bok choy
29-

Vegetarian
a morel tasting: spinach - leek parmesan roulade,
dalhousie highland blue poutine, exotic mushroom and asparagus fritter
26-

LAMB
bay laurel - thyme crusted alberta rack
with sun dried tomato mash and tomato concassé
37-

Duck
maple ginger lacquered duck magret with crispy potato - ricotta cake,
caramelized pear compote and sweet mustard drizzle
32-

Beef
Ontario organic tenderloin with exotic mushroom, wild garlic,
asparagus compote and morel butter
38-

Pork
marinated organic berkshire loin with caramelized shallot sauce
and steamed chinese mushroom buns
31-

Cornish Hen
four lily stuffed breast served with warm tomato - asparagus vinaigrette
and roasted new baby potatoes
25-

Halibut
served on a bed of asparagus, leek and tomato confit
with almond-ricotta ravioli and almond basil gremolatta
27-