PRIX FIXE MENU
$69/per person
plus tax and gratuity
STARTERS
Pistachio Crusted “Woolwich” Goat’s Cheese
fig relish | mushroom bouché | merigold leaves | dukkha | beet gel
or
Butternut and Saffron Velouté
bacon jam won ton | cinnamon pumpkin seeds
or
Charred Octopus Salad
apple fennel purée | compressed cold cellar apple | chili dust | fennel salad
or
Winter Heirloom Greens
honey roasted squash and pears | mulled cider vinagrette | celtic blue cheese | 15 year balsamic
or
Ontario Charcuterie and Seafood Board – Upgrade for $8
“seed to sausage” cured meats | farm pickles and preserves | salmon gravlax | tarragon crab salad
ENTRÈES
Almond and Brie Crusted Tenderloin of Beef
add two grilled Pacific white shrimp for $6
or
Confit of Quebec Duck Leg, Brandy Cherry Jus
Fillet of Fennel Pollen dusted Branzino with Chorizo and Shrimp
or
Chickpea and Quinoa Fritters (V)
forest mushroom | roasted garlic mash | butternut parmesan cream
Add a butter poached half lobster tail to your entrée for $18
All entrées served with appropriate winter accompaniments
DESSERTS
Red Velvet Entremet
red velvet cake | mixed berry cream filling | cream cheese mousse
or
Andrew’s Italian Gelato
amaretti crumbles