Dinner Menu
please be aware that our menus change weekly and may have changed since printed online.
please call or email questions or for up to date menus
Mains
Pan seared Yukon Char,
Snow Crab Cake, Spiced Sweet Pepper Cream,
Winter Vegetable Hash
Grilled “Naturally Raised” Beef Tenderloin,
Root Vegetable Cakes,
Exotic Mushroom Bordelaise
Ballontine of “Chanteclair Rouge” Chicken,
roast Winter Vegetable Stuffing,
Yukon Gold Puree, Ontario Apricot Demi
“Rising Star” Venison Daube,
Cedar smoked “Berky” Sausage, Roast Squash,
Caramelized Sunchokes,
Roast “Berkshire” Pork Tenderloin,
Prarie Mustard Crust, Red Quinoa Pilaf,
Apple Cider Glace
Pan seared “Haworth” Veal Liver,
Balsamic Cream Demi, 3 year old “Mapledale” Cheddar
and Potato Champ
Flash seared “Port Dover” Yellow Perch,
Preserved Lemon Mousseline, Wild Rice,
Wilted Rustic Greens
Beginnings
King Crab and Cod Chowder,
Saffron Broth, Heavy Cream, fresh Tarragon, Potatoes, Leeks
Exotic Mushroom Salad,
Grilled Pears, Hemp Seed Oil Vinaigrette,
Tossed heirloom Greens
P.E.I. Black Mussels,
charred Tomato Broth, House cured “Berky Belly” Lardons, White Wine
Chipotle Walnut Escargot,
Pickled Shallots, Crustini,
Roast Root Vegetable Salad
“Red Canoe” Charcuterie Plate
House Cured Meats, Wild Jellies, Crustini
Shared Starter Display for two,
a sampling of starters from our menu
12
14
17
24
37
23
38
31
27
26
Market
We are glad to accomodate any Vegans, allergies, or special diets
