SNACKS

East-Coast Oysters – 26/52
Shallot Mignonette, Horseradish, Lemon

Dressed Ontario Burrata – 26
Granny Smith Apple, Celery, Red Chili, Peanut, Grilled Sourdough

Roasted Red Pepper & ‘Nduja Dip – 26
Sweet Corn, Mozzarella, Grilled Sourdough

Kolapore Springs Trout Tartare – 23
Sunchoke, Preserved Lemon, Puffed Grains

Gnocco Fritto -26
Prosciutto, Stracciatella, Basil

APPETIZERS

Sweet Corn Soup – 21
Roasted Red Pepper, Mozzarella, Basil

Tigchelaar Strawberry & Cucumber Salad – 24
Toasted Almond, Dill, Gazpacho Vinaigrette

Dressed Beetroot & Blackberries – 23
Mint, Walnut, Blue Cheese

Cured Albacore Tuna – 25
Fermented Celeriac, Hazelnut, Buttermilk Dill

Grilled Radishes from Ohme Farms – 24
Charred Yogurt, Celeriac, Herb Salad, Miso Bagna Cauda

MAIN COURSES

Lake Erie Pickerel – 46
Soubise, New Potato, Baby Leek, Pickled Green Garlic

Spaghetti Vongole – 42
Manilla Clam, Garlic, Red Chili, Marinated Tomato, Herb Salad

Ontario Lamb Navarin
Roasted Saddle, Braised Shoulder Tortellini, Hakurei Turnip, Chickpea, Atlas Carrot, Spiced Jus

Dry-Aged Steak Frites – 54
Grilled Beef Striploin, Chimichurri, Carrot Pickle, Hand-Cut Fries, Baby Greens

Pan-Roasted Vegan Cauliflower Steak – 44
Roasted Red Pepper, Cashew, Pickled Carrot,
Butternut Squash, Fried Garlic, Black Garlic

Pan-Roasted Cornish Hen – 45
Caramelized Garlic, Roasted Onions, Salt-Baked Rutabaga, Garlic & Burnt Onion Honey, Rosemary Jus

Roasted Pacific Halibut & Grilled Octopus – 52
Sweet Corn, Chanterelles, Apricot, Charred Tomato

*Starting Friday, September 29*

Gindara Sablefish – 49
Seared Wild Mushrooms, Sunchoke, Kale Gremolata, Pine Nuts

Lunch Features

Margherita Pizza – 21
Tomato, Fior di Latte, Basil

Meat Pizza – 25
‘Nduja, Soppressata, Pepperoni, Spicy Cacciatore, Mozzarella, Arugula

Mushroom Pizza – 24
Cremini Mushroom, Confit Garlic, Blue Cheese, Rosemary Honey

Fish & Chips – 29
Fogo Island Cod, Kohlrabi Remoulade, Tartar Sauce, Hand-Cut Fries

Slow Roasted Beef Dip au Jus – 32
Ciabatta Bun, Caramelized Onion, Gruyère, Horseradish, Hand-Cut Fries

Dinner Features

Main Course

Dry-Aged Cumbrae’s Ribeye for Two – 130
Wild Mushroom Tart, Baby Greens, Green Peppercorn Jus

Appetizer

Pan-Seared Nova Scotia Scallops – 33
Cauliflower Risotto, Gem Lettuce, Black Truffle

Desserts

Chocolate & Peanut Butter Praline – $12
Toasted Peanuts, Sea Salt

Vanilla Crème Brûlée– $12
Lemon Shortbread