Dinner Menu

First Course

A selection of artisanal breads and flatbreads with butter, olive oil and a local vegetable spread – 2

Mixed greens with a Baco noir vinaigrette – 7

Warm pea soup with mint crème fraîche, pea tendrils and a carrot reduction – 10

Heirloom tomato tart with homemade mozzarella, aged balsamic and roasted garlic basil oil – 12

Roasted beet salad with mustard greens, pistachio pesto and preserved-lemon vinaigrette – 12

Italian chicory and tomato Panzanella salad with roasted garlic country loaf and New Farm Japanese cucumbers – 12

Winter squash soup with roasted sunchokes and a cider glaze – 12

Local ricotta and Swiss chard tart served with roasted pearl onions and chili oil – 14

Slow-poached egg, paper-thin bacon strips and shaved Parmesan over tomato and navy bean ragù – 14 (add $5 for shaved truffle)

Wild arugula and shaved Toscano cheese tossed with paper thin fennel slices – 10

Ontario squab with sautéed Swiss chard and wild mushrooms on toasted brioche topped with a fine herb aioli – 21 (min. order of 10)

Seared scallops over fork-mashed winter squash topped with a bacon and preserved lemon vinaigrette – 15

Butter-poached East coast lobster over smoked corn fricassée and beet essence – 20

Fresh pappardelle with a wild mushroom and lamb ragù – 15

Fire-roasted quail over roasted root vegetables and topped with a Saskatoon berry jus – 13

Carpaccio of portobello mushroom with roasted Italian chicory and a navy bean purée – 18

Local free-run chicken with sweet peas and The Stop’s smoky bacon – 20

Roasted Fisherfolk halibut over a caraway carrot sauce, with braised celery and roasted turnips topped with spiced walnuts – 28

Tamshire pork over sautéed fava beans and slow-roasted shallots with a carrot purée – 28

Aged ribeye with crispy artichokes and sautéed wild mushrooms over a roasted shallot velouté – 28

Roasted Ontario lamb with olive purée and sautéed fava beans topped with rosemary vinaigrette – 24

Local roasted duck topped with wild leek kimchi over barbecued eggplant and a potato purée – 25

Butter-braised Fisherfolk haddock with a duo of green and white asparagus and roasted new potatoes topped with a tarragon hollandaise sauce – 22

Giggie’s poached trout over sautéed navy beans and Swiss chard, with honey mushrooms and a smoked almond cream – 22

Eggplant and cherry tomato tart over poached white asparagus with a saffron emulsion sauce – 20

Vanilla crème brulée topped with seasonal fruit – 12

Dark chocolate torte in an almond crust topped with Chantilly cream and a bourbon-caramel sauce – 14

Peach Tarte Tatin with vanilla ice cream – 12

Lemon sage pannacotta with a pistachio biscotti – 12

Seasonal fruit sorbet – 8

Cherry and mascarpone clafouti with vanilla ice cream – 12

Strawberry and mint tart topped with Chantilly cream – 12

Seasonal fruit salad over a maple-yogurt cream – 10

Chocolate cake with a molten white chocolate and cherry ganache topped with a warm spiced chocolate sauce – 12

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