Menu 1

  • Appetizers

  • Kelly's Wolfe Island Blue Oyster Mushroom Bisque with Crispy Leeks & Water Buffalo Bacon

    • $15
  • Feature Appetizer- Spring Vegetable Salad, Seasonal Vegetables, Herbed Ricotta, Slow Braised Chicken, Lemon Honey Vinagrette

    • $15
  • Elm Smoked Arctic Char Mousseline, Bannock, Kimchi, Maple Soya Reduction

    • $14
  • Spiced Crispy Polenta, Tamari Mushroom & Arugula Ragu, Smoked Creme Fraiche

    • $14
  • Panko Crusted Gunn Hill Brie with Burt's Unique Mix Baby Greens

    • $14
  • D.J. Cook’s Wagyu Carpaccio, Arugula, Bayview Farm Sorrel & Green Garlic Oil, Lankaster Crisp

    • $15
  • Main Courses

  • House Made Spaghettini, Olive Oil, Sweetelle Tomatoes, Wild Mushrooms, Cheddar Curds, Asparagus, Basil & Garlic Scape Pesto

    • $30
  • Feature Main Course- Roasted Lemon Pepper Pork Belly, Linguine with Sorrel,Lovage,Egyptian Onions, Chives, Asparagus Slaw

    • $35
  • Arctic Char with Wild Rice Spaetzle, Ginger Carrot Puree & Autumn Vegetables

    • $38
  • Garam Masala Maple Duck Breast & Udon Noodles in Thai Coconut Broth

    • $35
  • Mint Mustard Encrusted Lamb Rack, Rosti, Creamed Leeks, with a Radicchio, Mint & Shallot Slaw

    • $40
  • Enright Filet Mignon, Hasselback Potatoes, Yorkshire Pudding, Alium Demi Glace

    • $42
  • Desserts

  • Organic Chocolate & Nut Tarte

    • $10
  • Maple Creme Caramel

    • $10
  • Coconut Cream Tartelette

    • $10
  • Evening Local Cheese Selection

    • $10