Lunch Menu

PLEASE NOTE, THIS IS A SAMPLE MENU ONLY. Due to how frequently we change our menus, this is not be the menu currently offered
Appetizers
Potato, leek and double smoked bacon soup
Arugula, Padano cheese and pumpkin seed pesto.
Locally foraged wild nettle and celeriac soup
Garnished with a fresh horseradish & vodka creme fraiche.
A mixed green salad
Grilled apple and cheddar cheese vinaigrette / pickled cranberries / granny smith apple / roasted walnuts.
Antipasti plate for one or two
Canadian brie cheese / pickled shallots / marinated olives / pickled Canadian cranberries / marniated mushrooms / marinated eggplant / house cured duck prosciutto / roasted garlic / fresh Anjou pear.
Pan seared sea scallops
Fried scallop, chive and preserved lemon mousse cake / smoked mushroom compote / wilted local garlic ramps / beet and yuzu coulis / ramp pesto.
Lemon and roasted garlic custard
Topped with fresh organic asparagus / fried Prince Edward County Fedda cheese "croutons" / heirloom carrots and scallion salad / caper-raisin vinaigrette / fried anchovy / garlic chips.
Main Courses
Beef striploin, house brined kim chee and mushroom sandwich
Sesame-soy aioli / fresh green salad.
Local organic egg omelet
Fith Town Fedda cheese, double smoked bacon, caper & fingerling potato / topped with local ramp pesto / fresh green salad.
Pasta
Fettuccini / pear, cheddar cheese and sweet potato sauce / peameal bacon / local nettles / shaved fennel bulb / grainy mustard whip.
Pan fried fresh water white bass
Warm rice noodle, winter mushroom, heirloom carrot and celery root salad dressed with a spicy asian herb pesto / apple and cilantro salad / chili oil.
Open face tomato-mushroom ragout and brie cheese melt
Fried flowering kale / local ramp pesto / fresh green salad.
Brined pork chop
Cherri potato, bacon and green onion stir fry / roasted acorn squash / cider and grainy mustard sauce.