Join us for dinner Tuesday to Saturday, 5:30 – 10:30 pm

Starters

p.e.i oyster chowder
with house made oyster crackers
$10

salt cod and leek gratin
crisp fennel crackers, picholine olive tapenade
$11

blood orange salad
shaved fennel, pickled red onion, marcona almonds, red watercress & cured black olives, citrus fennel seed vinaigrette
$11

roasted baby beet salad
candied pecans, ciél de charlevois blue cheese red & green oak leaf lettuces
$12

mushroom risotto croquettes
québec frère jacques cheese centre sautéed hedgehog and king oyster mushrooms
$12

roasted glazed whey fed pork belly
house made plum cardamom mustard red cabbage slaw & brandied niagara prune plums
$13

pan seared wild gulf shrimp
on a spanish potato, onion tortilla with romesco sauce ground almonds & hazelnuts
$14

seared sea scallops
on jerusalem artichoke puree with perth county smoked bacon sunflower sprouts
$15

Larger Plates

hand rolled potato gnocchi
sautéed wild mushrooms, sage brown butter sauce
$23

roasted organic chicken supreme
raisin caper sauce, sautéed rapini rosemary mashed potatoes
$26

crisp skinned steel head trout fillet
meyer lemon mayonnaise, meyer lemon relish, ragout of flageolet & french green beans & kawartha farms purple potatoes
$26

braised ontario rabbit & pappardelle
red wine poached prunes, roasted cipollini onions in a mustard, cream sauce
$26

veal osso bucco
soft mascarpone polenta, roasted heirloom baby carrots green olive, lemon tapenade
$27

crisp duck leg confit
seville orange marmalade sauce, whiskey poached kumquats roasted fingerling potatoes, wilted black kale
$28

alaskan black cod
maple ginger glaze, baby bok choy, cookstown japanese turnips, edamame in a soy ginger broth
$29

roasted ontario rack of lamb
poached prunes & preserved lemons saffron scented cous cous, sweet & sour eggplant & baby zucchini crispy pistachio almond brik pastry
$32

grilled cumbrae farms striploin steak
creamed spinach, pont neuf potatoes salsa verde with parsley, chive, tarragon, capers, shallot & bocorones in extra virgin olive oil
$31

Sides

house-cut frites
meyer lemon mayo and green tomato ketchup
$5

soiled reputation greens
sherry vinaigrette
$6

braised beluga lentils
roasted baby carrots
$6

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Executive Chef: Anne Yarymowich
Chef de Cuisine: Martha Wright
Pastry Chef: Van Vi Lam