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Eat

This is the page description.

 

—  chef's menu  —

Sit Back, Relax and "Let Us Feed You".

 Enjoy a four-course menu prepared daily by our Chefs.  Featuring seasonal dishes and a la carte favourites, served family style for the table.

Chef's Tasting Menu 45
(wine pairing 35)

 
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—  DINNER  —

Feeding the neighbourhood well with comforting, locally sourced food.

 

To Start

—  House Baked Bread  —
butter
4

—  Hummus + Crisps  —
pomegranate molasses, dukkah spice
7

—  Chicken Liver Mousse  —
fried dough, carrot marmalade
12

—  Mushroom Arancini—
lemon, porcini aioli
8

—  House Charcuterie  —
pickles, dijon, crostini
14/ 24

—  Kale + Quinoa Salad  —
cabbage, carrot, green beans, swiss chard, raisins, tahini + yogurt, sunflower seeds
13

—  Zucchini Fritters  —
grana padano, tzatziki
11

—  Grilled Peach Salad  —
greens, goat cheese, cauliflower, brussels sprouts, candied walnuts
14

—  Pork + Ricotta Meatballs —
pumpkin seed pesto, house baked bread
14

Mains

—  Agnolotti  —
sweet peas, ricotta, lemon, sage
20

—  Rainbow Trout  —
potato salad, pea purée, almonds
29

—  Flat Iron Steak  —
brussels sprouts, fingerling potatoes, zucchini
29

Sides

—  Roasted Cauliflower—
tahini, raisins, almonds
14

—  Brussels Sprouts  —
grana padano, lemon
9

—  Polenta Fries  —
caesar aioli
8

Cheese (3 for 21)

—  Blue Haze  —
semi-soft, smoked, sweet, mild (Cow's Milk, QC)
8

—  Grizzly Gouda  —
raw, hard, smooth, creamy (Cow's Milk, AB - 18 mos)
8

—  Grey Owl  —
soft, rich, creamy, ash rind (Goat's Milk, QC)
8

—  Hodge Podge  —
hard, black peppercorns, (Water Buffalo + Sheep's Milk, Stratford, ON)
8

 
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—  Dessert  —

A selection of sweet items to finish your meal. Handmade daily.

—  Chocolate Torte—
coffee marshmallow, hazelnut praline, cinnamon crème anglaise
8

—  Lemon Posset—
poached pear, oatmeal crumble, seasonal preserve
8

—  Sticky Toffee Pudding—
caramel, chantilly cream
8

—  Madeleines  —
lemon curd
6 for 3

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—  BRUNCH—

Enjoy your weekend and leave the cooking to us.

 

To Start

—  Savoury Scones —
3/ each

—  Sausage + Terrine Board —
dijon
10

—  Giardiniera Pickles  —
3

—  Cheese Board —
crostini, preserves
14

—  Madeleines —
lemon curd
3 for 6

—  Yogurt + Berries —
granola, seasonal fruit compote
9

Mains

—  Kale + Quinoa Salad —
fall vegetables, raisins, tahini+yogurt, sunflower seeds (add poached egg +3)
13

—  Short Stack Pancakes —
maple syrup, butter
10/ 16

—  *Crispy Pork Benedict —
hollandaise, house made english muffin
15

—  *Mushrooms on Toast —
poached eggs, crème fraîche
13

—  Korean Fried Chicken  —
green onion waffles, coleslaw, maple syrup
14

—  Seasonal Frittata —
green salad
13

—  S+B Burger—
bacon, fried egg, cheddar, spicy aioli, pickled shallot, house pickle, crispy fried potatoes
18

Sides

—  House Breakfast Sausage  —
6

—  House Smoked Bacon  —
6

—  Crispy Fried Potatoes  —
5

—  2 Eggs (any style)  —
5

—  Green Salad  —
5

— *House Made Toast —
3

*GF option available

 

—  weekly features  —