We will be closed December 23, 24, 25 and 26.  We will be open Tuesday, December 27 through New Year’s Eve.  We then will be taking a one week break and return on Tuesday, January 10.  We would like to wish all of our customers a happy holiday and look forward to serving you again in 2017.

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Happy Birthday to us!  We’re one year old today and celebrating with a new look in the restaurant.  Thanks to all of our fantastic customers for supporting this new venture and we look forward to serving you again soon.

Check out this link to an upcoming event at Bayview Farm on May 19 being organized by Embrace Ontario.  www.facebook.com/Embrace-Ontario-482095278659785/

 

 

 

This week’s Farm Table menu starts with a Panko encrusted Sheep’s Milk Brie from Lighthall served with a Fennel Salad and a Black Cherry Mustard sauce followed by a seared Duck Breast served with Hedgehog Mushrooms and Baby Greens from Burt’s Greenhouse.  Dessert will be a Deconstructed Black Forest Cake. Available this evening through to Thursday evening.

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Clark and his very helpful assistants tapping trees getting ready to make this year’s maple syrup

This week’s farm table Lentil, Alium and Tumeric Soup followed by Lamb shanks braised in Sumac, Cinnamon and Lemon and served with Honey Lime Barley and Kale. Dessert is Pistachio, Honey and Orange Blossom Gelato with deconstructed Baklava.

Cardamon Ginger Lime Cured Char served with Burt’s Baby Greens, Shaved Pears and Sunchoke Chips followed by Rosemary, Thyme Brick Chicken with Purple Sweet Potato Smash and Ginger Bok Choy.  Dessert will be a Lemoncello Zabaglione with Fresh Raspberries

This week’s menu begins with a duck and wild mushroom salad dressed with a sour cherry vinaigrette followed by beef tenderloin medallions served with garlic mash and asparagus puree.  Desert will be a chocolate amaretto mousse,

House Made Tagliatelle with Lemon Thyme Chevre & Candied Salmon followed by Hopi Bean and Venison Sausage Cassoulet with Haanover View Farms Smoked Pork Chop and Barley Berry Salad.  Desssert is Late Harvest Poached Russet Apples with a Sour Cherry Creme Anglaise.

We would like to introduce our new ‘Farm Table’ menu available exclusively on weekdays.  The menu will include an appetizer, main course and dessert for $50.  If you have an adventurous palate and want a broader taste of what contemporary farm cuisine is all about make a reservation for any Tuesday, Wednesday or Thursday evening and ask for the ‘Farm Table’ menu.