Field to Fork

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

Grilled “Thwaites Farm” Asparagus
crab salad | 63 degree hen egg | crushed almond | buttermilk dressing

Whiskey and Cola Glazed Short Rib

green asparagus | gribiche forked potato

Cointreau Kissed Niagara Strawberries
cranberry pound cake | freeze dried strawberry | white chocolate ganache

Beverage Pairings
Selected to complement today’s menu

Strewn Chardonnay 2017
Jackson-Triggs Reserve Merlot 2017
Reif Vidal Icewine 2016