Menu
Our menu is inspired by our local community and agriculture. Please inform us of any allergies or dietary concerns. 15% gratuity will be added to tables of eight or greater. In respect for other diners, please turn off all cellphones and pagers.
Fall/Winter 2008/2009
Dinner - First Course
Six
Daily seasonal soup
Nine
Slegers organic greens with cherry tomatoes,
cucumber and white balsamic dressing
Romaine hearts with shaved parmesan, pancetta, herbed crouton,
smoked cherry tomatoes and a roasted garlic horseradish dressing
Warm apple fritter with gorgonzola cheese,
organic watercress and cider vinaigrette
Twelve
Steamed PEI mussels with pancetta, roasted red pepper tomato broth
and pomme frites with red pepper aioli
Cider braised pork belly with seared sea scallops, apple celeryroot puree,
organic pea shoots and a truffled pommery mustard vinaigrette
Fourteen
Five spice seared foie gras with apple butter, foie gras fried foccacia,
organic greens and candied walnuts
Dinner - Second Course
Twenty
Truffled wild mushroom and leek risotto with shaved grand padano
Twenty Four
Roasted chicken supreme with Yukon gold potato gnocchi, zucchini,
mushrooms, double smoked bacon and a cider reduction
Twenty Six
Braised beef short ribs with blue cheese bread pudding,
roasted carrots and a red wine reduction
Cocoa and espresso dusted pork tenderloin with celery root flan,
toasted hazeluts and a honey mustard reduction
Roasted guinea hen breast with pear potato rosti, smoked pear,
roasted parsnip and a harrow pear wine reduction
Twenty Eight
Seared black cod with roasted eggplant, a goat cheese, rosemary
and potato croquette, olive tapenade and a tomato garlic caper sauce
Thirty
Grilled AAA Ontario corn fed beef striploin with balsamic marinated mushrooms,
roasted sweet potato, fingerlings and a brandied peppercorn sauce
Pinenut and herb crusted Ontario lamb rack with gruyere and thyme gratin,
cider braised red cabbage and black truffle sauce
Duck breast with squash, purple potatoes, duck confit,
brussel sprouts, mushrooms and cranberry sauce
Lunch - First Course
Six
Daily seasonal soup
Nine
Slegers organic greens with cherry tomatoes,
cucumber and white balsamic dressing
Romaine hearts with shaved parmesan, pancetta, herbed crouton,
smoked cherry tomatoes and a roasted garlic horseradish dressing
Warm apple fritter with gorgonzola cheese,
organic watercress and cider vinaigrette
Twelve
Steamed PEI mussels with pancetta, roasted red pepper tomato broth
and pomme frites with red pepper aioli
Cider braised pork belly with seared sea scallops, apple celeryroot puree,
organic pea shoots and a truffled pommery mustard vinaigrette
Fourteen
Five spice seared foie gras with apple butter, foie gras fried foccacia,
organic greens and candied walnuts
Lunch - Second Course
Twelve
Wild mushroom, leek and gruyere omelet with organic green salad
Curried butternut squash and goat cheese souffle with organic green salad
and balsamic reduction
Fourteen
Daily sandwich served with soup, salad or fries
Eighteen
Truffled mushroom and leek risotto with grand padano
Duck confit with pear rosti, caramelized parsnips
and a harrow pear reduction
Twenty
Seared black cod with brussel sprout leaves, roasted sweet potato
and honey mustard reduction
Twenty Two
Grilled AAA striploin with organic green salad, Yukon gold potato fries
and green peppercorn sauce
Dessert
Seven
Tahitian vanilla creme-brulee
Chocolate pecan tart with maple ice cream and cardomom creme pastiere
Warm raisin bread pudding with apple cinnamon ice cream
and apple cider butterscotch
Pear and vanilla bean panna cotta with pear compote
and warm pear soup