Field To Fork2019-01-15T23:27:13+00:00

Field to Fork

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

White Wine Escargot Crostini
whole roasted garlic | winter mushrooms | pearl onions | lemon parmesan cream

Breast of Quebec Duck
yellow beet purée | Easter radish | “Epp” farms brandy cherry jus

Rum Baba
vanilla anglaise │ cranberry mousse | frosted cranberry

Beverage Pairings
Selected to compliment today’s menu

Malivoire Small Lot Chardonnay 2016
Jackson-Triggs Reserve Merlot 2017
Reif Vidal Icewine 2016