Field to Fork

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

Honey Roasted Squash and Pears
celtic blue cheese | roasted shallot | hearty greens | mulled cider vinaigrette

Juniper Rubbed Loin of Venison
sweet potato | candy walnuts | autumn vegetables

Honey Apple Bundt Cake
candy sunflower seeds | bourbon butterscotch | cappuccino foam

Beverage Pairings
Selected to complement today’s menu

Strewn Chardonnay 2018
Inniskillin Pinot Noir 2017
Reif Vidal Icewine 2016