Appetizers

Caesar Salad
Crisp Romaine Lettuce Dressed in Chef’s Caesar Dressing with Grilled Baguette, Shaved Parmesan, Lemon Wedge and House-Made Pancetta Chip

Soup De Jour
Chefs Soup of the Day Prepared with Seasonal Quality Ingredients 

Mussels
1 lb of East Coast Mussels Steamed in a White Wine, Shallot, Tarragon and House Preserved Lemon Broth, Served with Grilled Baguette, Smoked Garlic Aioli and Soft Herbs

Winter Greens
Mixed Baby Greens Tossed in a  Citrus Vinaigrette with Grilled Fennel, Roasted Pear, Herbed Ricotta, Dried Figs and a Toasted Hazelnut Granola 

Asian Duck Salad
5 Spice Braised Duck Leg Shredded and placed in a Ginger-Lime Vinaigrette with Baby Arugula, Miso Pickles, Candied Scallion, Sliced Red Onion, Peanuts and Garlic Chips

Massaged Kale
Gently Massaged Kale in a White Wine and Honey Vinaigrette Topped with Crispy Capers, Grilled Prosciutto, Shaved Parmesan and Pickled Shallots 

Gnudi Carbonara
Italian Gnudi Dumplings in a RIch Cream Sauce with Wild Boar Pancetta, Caramelized Onions, Roasted Garlic and Heirloom Tomatoes Finished with Shaved Parmesan

Charcuterie
Club Pork Terrine, Metzgers Salumi and Duck Breast Prosciutto accompanied by  Watermelon Rind Mostarda, Southern Style Pimento Cheese, Benedictine Blue, Assorted Pickles, Gherkins, IPA Mustard and Grilled Baguette


MAINS

Filet
Cast Iron Seared 7 oz AAA Canadian Tenderloin Basted with Brown Butter, Thyme and Garlic seated on Velvety Pomme Puree with Roasted Button Mushrooms, Glazed Asparagus Tips and Baby Carrots. Finished with Bone Marrow Wafer and Vadouvan Demi Glace

Trout
Pan Seared and Crispy Skinned Manitoulin Island Lake Trout perched on Lentils Du Puy infused with Pancetta, Lemon, Thyme and Sauteed Swiss Chard. Topped with a Smoked Tomato Jam and Sleegers Sprouts

Scallops
Pan Seared and White Wine-Butter  Glazed Massachusetts Diver Scallops Paired with a Silky Parsnip and Cauliflower Puree, Roasted Cauliflower Florets with Scents of Grated Nutmeg and Vanilla Bean, Glazed Baby Carrots, Crispy Capers and Gently Dusted with a Kale Chip and Duck Fat Gremolata

Elk Osso Buco
Six Hour Braised Elk Shank Seasoned with Woody Herbs and White Wine rested on Lacquered Pearl Barley, Roasted Brussel Sprouts and Calvados Poached Granny Smith Apples. Topped with Fried Shallots, Fresh Herbs and Reduced Braising Jus.

Lamb
Moroccan Influenced Lamb Shank Spiced with Chefs Own “Ras el Hanoute” Complemented by an Israeli Couscous Saute of Swiss Chard, Preserved Lemon, Spiced Almonds, Kalamata Olives and Apricots. Garnished with a rustic mix of Parsley, Cilantro and Pickled Onion

Chicken
Air chilled Chicken Ballotine Stuffed with Traditional Sage Bread Stuffing, Classic Scalloped Potato with Maple Roasted Heirloom Root Vegetables and Sweet Cippolini onions napped with a Cranberry Gastrique and Savory Chicken Gravy

Duck Pasta
Slow Braised Ontario Duck Legs in a Rich Red Wine Sauce with Wilted Beet Greens and Roasted Garlic over Hand Made Duck Egg Pappardelle Pasta and Topped With a Generous Shaving of Foie Gras

Pasta Bolognese
Authentic Italian Ragu Bolognese made from AAA Beef Brisket and House Made Italian Sausage, Ladled Over a nest of Hand Cut Fettuccine tossed in Olive Oil, Basil, Oregano, Powdered Grana Padano and Roasted Crimini Mushrooms

Lunch Menu
Take-Out Menu