Available Friday's & Saturday's 4PM to 8PM Until Dec. 15th
STARTERS
ARUGULA SALADCAD 11.00
Arugula, pomegranate, goat cheese, apple cider vinaigrette.
BUTTERNUT SQUASH SOUPCAD 8.00
Niagara pear and butternut squash, pureed with a kiss of Ontario maple syrup.
MAC & CHEESE FRITTERSCAD 15.00
Crispy mac and cheese bites with a truffle aioli.
SHRIMP COCKTAILCAD 16.00
Five chilled jumbo shrimp, served with house-made cocktail sauce.
ENTRÉES
BEEF TENDERLOINCAD 45.00
Beef Tenderloin with wild mushroom duxelle, truffled Armagnac sauce, truffle mashed potatoes and seasonal vegetables.
LAMB SHANKCAD 35.00
Braised Australian lamb shank, saffron orzo, and roasted root vegetables.
ATLANTIC SALMONCAD 32.00
Pan seared Atlantic salmon with a miso honey pomegranate glaze served with seven grain rice and seasonal vegetables.
FALL CHICKEN SUPREMECAD 29.00
Roasted chicken supreme, sage & white wine sauce, cornbread cranberry stuffing, truffle mashed potato, seasonal vegetables.
BUTTERNUT SQUASH RAVIOLICAD 22.00
Roasted butternut squash ravioli with a brown sage butter sauce and parmesan cheese. (V)
KIDS MENU
CHICKEN PARMESANCAD 22.00
Baked chicken breast with seasoned breadcrumbs, shredded mozzarella, tomato basil cream sauce served with linguine pasta.
CHICKEN FINGERS & FRIESCAD 12.00
Three tender breaded chicken strips served with hand-cut fries and plum sauce.
BUTTER PASTACAD 9.00
Linguine pasta made with a butter sauce served with a side of garlic bread.
HANDCRAFTED DESSERTS
PUMPKIN CHEESECAKECAD 9.00
Finished with a crème anglaise.
CHOCOLATE MOUSSE CAKECAD 9.00
Finished with a raspberry coulis.
STICKY TOFFEE PUDDINGCAD 9.00
Served warm with French vanilla ice cream.
CARROT CAKECAD 9.00
With walnuts and topped with a coconut-based frosting. GF V
