Appetizers
Bread & ButterCAD 7.00
Sourdough Baguette served with whipped butter
Roasted Cauliflower SoupCAD 13.00
Creamy potato, leek, cauliflower soup with truffle oil
Seasonal SaladCAD 15.00
Seasonal greens tossed in an orange ginger vinaigrette
Sweet Potato PaveCAD 16.00
roasted layers of sweet potatoes served with chipotle aioli
Smoked Salmon CarpaccioCAD 21.00
Thinly sliced salmon served with an arugula tomato salad dressed in lemon vinaigrette
Steak TartareCAD 23.00
Diced tenderloin steak seasoned with shallots, chives, mustard. Served with sourdough crostinis
Mains
Roasted Lion’s ManeCAD 23.00
Pan roasted lions mane mushroom served with quinoa, toasted hazelnuts, and an herb salad
Charred Pepper SpaghettiCAD 25.00
Spaghetti tossed in a roasted red pepper, tomato sauce with charred cherry tomatoes and parmesan
Pan Seared CodCAD 30.00
Cod served with zucchini and spinach puree, maple glazed parsnip and carrots and an herb salad dressed in lemon vinaigrette
Confit Duck LegCAD 35.00
confit duck leg served with roasted beets, blueberry gastrique and a maple squash puree
Steak FritesCAD 45.00
10 oz striploin basted with butter, garlic, thyme and rosemary. Served with a green peppercorn sauce
Desserts
Crème BrûléeCAD 12.00
Egg custard dessert served with fresh berries
Upside-Down CakeCAD 16.00
Apple cake served with seasonal gelato and caramel sauce
