Field to Fork

Carpaccio of Beef
shaved Gunn’s Hill “Handeck” cheese | fire roasted peppers | autumn pear

Quebec Duck Confit
charred broccoli pecan salad | sunchoke cream | shallot jus

Cranberry Vanilla Poached Pear
sugared puff pastry | preserved fruit ricotta

Beverage Pairings

Selected to complement today’s menu.

Trius Brut NV

Konzelmann Merlot 2015

Between the Lines Cabernet Franc Icewine 2014