To Begin
Roasted Sunchoke Soup
Black Truffle Coulis, Pickled Sunchoke, Sunflower Oil & Granola 16
British Columbia Hedgehog Mushroom Salad
Celery Root Purée, Truffle Vinaigrette, Triple Crunch Mustard 24
Chestnut Agnolotti
Glazed Parsnip, Toasted Hazelnuts, Coffee & Brown Butter 18
Grilled Berkshire Pork Belly
Perfect Hen Egg, Wilted Watercress, Black Garlic, Pink Peppercorn 19
Victor’s Foie Gras Parfait
Niagara Bosc Pear Purée, Walnut Oil, Pickled Mustard Seed & Chayote 21
Hawaiian Big Eye Tuna Tartar
Crispy Sweetbreads, Piquillo Pepper, Fennel Confit, Sauce Tonnato 22

Main Courses
Roasted Arctic Char, New Brunswick
Roasted Endive, Confit Kumquat, White Bean Purée & Juniper Berry 35
Big Eye Tuna, Hawaii
Crispy Pig Trotter, Roasted Brussels Sprouts, Mustard Vinaigrette 38
Mediterranean Sea Bass, Nova Scotia
Mussels, Clams & Calamari, Braised Swiss Chard & Cerignola Olive 34
Cumbrae Farms Free Range Chicken Breast, Nathan’s Farm, Ontario
Roasted Ballontine, Chanterelle Mushrooms, Shallots, Sauce Foie Gras 35
Lamb Shoulder & Sweetbreads Nathan’s Farm, Ontario
Merguez, Chickpea Purée, Date Chutney, Pistachio & Cumin 38
Pastured Veal Tenderloin & Smoked Brisket, George’s Farm, Ontario
King Oyster Mushroom, Cippolini Onion & Bone Marrow Jus 39

For the Table
Splendido Yukon Gold Potato Frites Malt Vinegar Mayonnaise 8
Roasted Wild Mushrooms 10
Roasted Brussels Sprouts, Sherry Vinegar 8
Roasted Vickie’s Heirloom Carrots, Cumin 8
5 Course Winter Tasting Menu
Smoked Rocky Point Oyster
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Shalom Farms Venison Tartar
Pastrami Venison Tongue, Parsnip & Sea Buckthorn
Gewurztraminer, 2010, Malivoire, Niagara Peninsula, Ontario
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Nipissing Quail Ballontine
Hedgehog Mushrooms, Poached Quince & Perigord Truffles
Pinot Gris, 2007, Grand Cru, Ollwiller, Vieil Armand, Alsace
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Boudin Noir & Crispy Pork Belly
Caramelized Apple Purée, Coco Nib, Confit Turnip & Walnut Oil
Antica Formula, Giuseppe B. Carpano, Piemonte, Italy
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Cumbrae Farms Rabbit Saddle
Flieschnacka, Glazed Heirloom Carrots & Mustard Greens
Valpolicella Classico Superiore, 2007, Roccolo Grassi, Veneto, Italy
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(Supplement $10, $19 with Wine)
Whipped Chateau de Bourgogne
Endive, Confit Kumquat & Grapefruit Vinaigrette
Riesling, 2010, Special Select Late Harvest, Henry of Pelham, Niagara, Ontario
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Newfoundland Cloudberry Sorbet
Greek Yogurt, Roasted White Chocolate & Crisp Meringue
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Pear & Walnut Cake
Chestnut Purée, Cranberry, Tonka Bean & White Chocolate Ice Cream
20 Year Old Tawny Port, Taylor Fladgate, Vila Nova de Gaia, Portugal

Menu 120 Wine Pairing 60

Today From the Kitchen
Seared Rougié Farms Duck Foie Gras 30
Roasted Pineapple, Jalapeno
Candied Heart Nuts & Brioche Breadcrumb
2oz. Glass of Sauternes, 2007, Château Guiraud, Bordeaux, France 20
10oz, 65 Day Dry Aged Cumbrae Farms Rib Steak 50
Maitake Mushrooms, Shallot Confit
Roasted Sunchoke, Tarragon Jus
Please inform your server of any food allergies