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