Main Courses
Salmon
pan roasted and served with carrot spaetzle,
spring vegetables, morel mushrooms and sweet pea drizzle
28-
Tuna
niçoise salad: pepper-basil crusted tuna with poached grape tomatoes,
anchovy-black olive-tomato pesto and green bean pancetta bundles,
grilled new potatoes and a poached egg
32-
Vegetarian
almond-goat cheese nudie with chanterelles and tomato ragout
and almond foam
26-
Lamb
Indonesian spice rubbed and roasted rack and braised sirloin
served with tomato-mint chutney, curried coconut corn sauce
37-
Duck
maple ginger lacquered magret with crispy potato-ricotta cake,
caramelized pear compote and sweet mustard drizzle
32-
Beef
Ontario organic tenderloin with wild mushroom salsa,
brown butter mash and smoked tomato-mozzarella sauce,
39-
Pork
ginger glazed organic loin with crisp pork belly,
cherry-peach compote and roasted sweet potato mash
32-
Cornish Hen
curry marinated breast, leg confit, summer vegetable samosa
and fresh currant-sweet pepper relish
25-
Halibut
spice dusted with Ontario gooseberry vinaigrette and
summer vegetable pave
28-