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                                            A la Carte                                                                                  


first course

soup 12

daily preparation


organic spring greens 14

pumpkin seed butter /poached pear/shaved handeck cheese

radish/ toasted pumpkin seeds/pear cider vinaigrette

five brother's cheese arancini 16

butternut squash puree/ roasted squash/ black garlic aioli/

pickled pearl onion


burrata 18

Ontario burrata cheese

warm mushroom mix/confit garlic/mustard greens/

truffle oil/ grilled sourdough


seared scallops 18

sweet corn puree/aged cheddar sweet corn ravioli/

grilled sweet corn/smoked vegetable broth

local berkshire pork belly 20

walnut butter/pickled beets/candied walnuts/beet foam


dry aged beef tartar 24

capers/gherkins/shallots/herbs/truffle oil/rosti potato

crème fraiche/parsley/chives/sturgeon caviar/cured egg yolk



second course




ricotta gnudi pasta 36

sweet potato puree /black oyster mushrooms/

roasted sweet potato/handeck cheese/brown butter/ sage chips

pan seared rainbow trout 36

parsley root puree/ king oyster mushrooms/fingerling potatoes/

pickled pearl onion/smoked red pepper chimichurri sauce

roasted chicken breast 38

squash agnolotti/roasted delicatta squash/pickled cranberry/

roasted garlic thyme cream 

apple smoked local berkshire pork loin 42

apple parsnip puree/charred broccoli /poached apples/

apple mustard jus/parsnip chips/

apple smoked duck breast 44

smoked cauliflower puree/charred cauliflower/maitake mushrooms/

pickled cherries/cherry jus



grilled dry aged AAA beef striploin 46

roasted hakuri turnip/kale/mushroom mix/red miso jus/potato chips


desserts 14

peach crème brulee

cobbler crumble, peach gel, vanilla meringue


honey olive oil thyme gateau

brown butter ice cream, honeycomb and honey tuille  


milk chocolate tart

milk chocolate mousse made with Habitual chocolate ®, dark chocolate glaze, cointreau Chantilly and candied walnuts


blueberry frozen yogurt “ice cream sandwich” 

stroopwaffle, sugarberries, blueberry gel, blueberry compote

and toasted hazelnuts


after dinner drinks

Irish Coffee whiskey/Irish cream (1.5oz)                                  9

Spanish Coffee brandy/tia maria (1.5oz)                                9

Monte Cristo grande marnier/kahlua (1.5oz)                           9

Crispy Crunch (crème de cacao, frangelico (1.5oz)                   9

Spanish Coffee brandy/tia maria (1.5oz)                                 9

Grahams Late Vintage 10yr port (2oz)                                   10

Taylor Fladgate 10yr Tawny Port (2oz)                                    10

                      Chocolate Martini vodka/crème de cacao (3oz)                      14                       Espresso Martini espresso/kahlua/vodka (3oz)                        14

Fall 2023

We are committed to offering high quality, seasonal and locally sourced menus.
Our farm-to-table philosophy dictates ever changing menu selections, especially during the growing season. If you have any questions regarding our current offerings, please contact us.

 tasting menu - sample menu

$125 per person


amuse bouche

daily preparation


house made sourdough bread

whipped and salted butter


scallop crudo

lemon/smoked chili oil/pickled pearl onions/radish

puffed rice crisp/black sea salt/crème fraiche


asparagus soup

crème fraiche/chive oil/chive blossoms


dry aged beef tartar

brioche/wild leek aioli/truffle oil

mustard greens/pickled wild leeks


poached egg

buttered asparagus/hollandaise sauce



apple cider spiced rum sorbet


Ontario lamb

Roasted lamb saddle/buttermilk fried sweet bread

grilled maitake/parsnip puree/wild leek sauce


frozen yogourt

rhubarb frozen yogourt/poached rhubarb

rhubarb puree/toasted walnuts

*requests for a tasting menu must be made at the time of your reservation*

*20% Gratuity will be added to tables of eight or greater.
Pleased advise your server of any allergies or dietary concerns

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