Entrées

Updated: April 22, 2015

Beef Tenderloin

Sterling Silver Tenderloin of Beef

Almond brie crust, lemon garlic greens, cranberry and foie gras jus.

Pan Fried Great Lakes Whitefish

Warm crab and tarragon couscous, shimeji mushrooms, creamed leeks.

Pistachio Crusted Loin of Venison

Beluga lentils, Andouille, smoked bacon. Parsley buttered cabbage.

Confit of Quebec Duck

“St David’s” parmesan crusted eggplant, red pepper chutney, Riopelle polenta.

Hand Rolled Fettuccini Noodles

Beef tenderloin tips, roasted garlic sundried tomato ragout, EVOO.
Trout with Sweet Potatoes

Oven Roasted Tenderloin of Pork

Thyme roasted fingerling potato and pepper squash. Honeycrisp apple relish, Beamsville hard cider reduction.

Espresso Rubbed Supreme of Chicken

Coffee braised pork shoulder, rosemary pomme purée roasted root vegetables.

Bee Pollen Crusted Sea Scallops

Five spice cider braised pork belly, pear and thyme purée. Sunchoke and shallot hash.