chicken liver pate 13.00

crispy pork belly 16.00

with pear puree, roast pear and pear salad

sweetbreads 19.00

with lemon brown butter and a mushroom marsala jus

lamb pot pie 20.00

with sweet peas, mint, sunchoke with goat cheese pastry and ramp salad

roast duck breast 32.00

with local green asparagus, sardelaise potatoes and a chantrelle cognac sauce

braised beef cheeks 28.00

with butternut squash and romano bean succotash in a smoked garlic sauce

roast pork rack 32.00

with warm apple terrine, brussel sprouts, cippolini onions and horseradish sauce

roast leg of lamb roulade 32.00

with braised turnips and a porcini jus

stuffed cornish hen for two 40.00

with roast carrots, mashed potato and gravy

roast pear salad 12.00

with smoked blue cheese and walnuts

beet carpaccio 12.00

with spicy mustard arugula, apple and garlic chips

persimmon salad 11.00

with arugula, parmesean and fried shallots

sweet and purple potato pie 10.00

with 5 year old cheddar and celery leaf

homemade gnocchi 18.00

with chantrelle, porcini, and oyster mushrooms

roasted pumpkin ravioli 18.00

with brown butter, sage and hazelut sauce

oysters on the half shell

with traditional fixings half dozen or dozen

new england clam chowder 14.00

with homemade biscuits

seared scallops, vine ripened tomato, bacon mayo and meyer lemon preserve 20.00

fresh tagliatelle 16.00

with sweet one hundred tomatoes and a caper and anchovy sauce

tomato braised monkfish 32.00

with red pepper, spicy chorizo and la ratte potato

grilled whole de-boned sea bream 32.00

with crispy zucchini and a lemon chili vinaigrette

potato-crusted halibut 32.00

with kestral farm organic carrots and a bleurre blanc

milk and cookies - homemade cookies 7.00

with an organic harmony milk dunker

seasonal fruit pie 9.00

with house made ice cream

banana split 9.00

homemade ice cream, caramel and chocolate sauces with all the fixings

lemon tart 9.00

with soft whipped cream and lemon confit

philly cheesecake 9.00

with house preserves

classic butter tart 9.00

with vanilla ice cream and brown butter pinenuts

chocolate baileys mousse 9.00

topped with fresh whipped cream, raspberries and served with biscotti on the side

blue haze

pasteurized cow’s milk blue provincial fine foods toronto

clandestin

pasteurized cow and sheep milk soft washed rind fromagerie la detour quebec

grey owl

pasteurized goat’s milk ash ripened, fromagerie la detour quebec

avonlea clothbound cheddar

unpasteurized cow’s milk firm fromagerie avonlea prince edward island

tomme d’elles

raw goat’s milk semi firm maison d’affinage maurice dufour quebec