Entrées

Updated: February 10, 2015

Beef Tenderloin

Sterling Silver Tenderloin of Beef

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

Prosciutto Wrapped “Nippissing” Quail

Venison sausage, parsnip purée fig marmalade and sage butternut coulis.

Red Wine Braised Lamb Shank

Rutabaga puree, soppresatta laced collard greens, shaved white turnips, natural jus.

Pan Seared Atlantic Salmon

Fingerling potato and chervil croquette, “Kozlik’s” smoky mustard cream, honey roasted baby fennel.

Hand Rolled Pappardelle Noodles

Beef tenderloin bolognaise, rapini, garlic cream, lemon spiked ricotta.
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.