Field To Fork 2018-11-15T01:14:58+00:00

Field to Fork

A special Chef selected weekly menu, featuring the absolute best of the region.

Grilled “Nippising” Quail
onion and truffle mushroom tart | “Epp Farm” brandy cherry | mustard aioli

Red Wine Braised Shank of Lamb
Moroccan spiced cous cous | roasted carrot

Pumpkin Spiced Latte Bread Pudding
pumpkin gelato │ cinnamon rum butter | candied pumpkin seeds

Beverage Pairings
Selected to compliment today’s menu

Konzelmann Cabernet Sauvignon 2016
Colaneri “Corposo” 2016
Reif Vidal Icewine 2016