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