Menu
Appetizers
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Soy & Sake Marinated Rainbow Trout w/ Jicama, Avocado, Coriander & Sesame
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Braised "Soiled Reputation" Japanese Eggplant w/ Mennonite Summer Sausage, Golden Beets & Creamy Local Goat Cheese
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Perth County Sweet Garlic Soup w/ Belle Sheep Milk Cheese & Croutons Sauteed in Duck Fat
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Spanish Mackerel, Cured in Konbu w/ Escabeche Vinaigrette
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Local Asparagus & Pickled Mushroom Salad w/ Shaved Toscano, Brown Butter & Tamarind
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Sweetbreads "in the Hole": Sweetbreads Baked Inside a Yorkshire Pudding w/ Organic Frisee & Sauce Gribiche
Mains
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Saute of Yellow Perch w/ Wood Ear Mushrooms, Organic Cabbage & Sauce of Chinese Rice Wine & Soy
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Roasted Beef Ribeye "Cap" w/ Wild Arugula, Confit of Fingerling Potato & Good French Olive Oil
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Goulash of Berkshire Pork Cheeks w/ Horseradish Cream, Potato Dumplings & Fava Beans
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Crispy Duck Leg w/ French Lentils, Organic Shiitake, Bok Choy & Wakame Broth
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Tofu a Baisse": Pan Fried Tofu w/ Saffron-Fennel Broth, Tomato & Spicy Aioli
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Elk tenderloin w/ bacon, chanterelles, organic brussel sprouts & sauce of chipotle-Ovaltine
Desserts
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Banana Tarte Tatin w/ Pina Colada Sorbet & Coconut-Caramel Sauce
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Local Peach Tart w/ Black Pepper Ice Cream & Basil Syrup
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A Selection of Canadian Artisanal Cheeses w/ Fig Roulade & Wellesley Apple Butter
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Dark Chocolate & Dulce De Leche Bread Pudding w/ a Little Pot of Creme Anglaise
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Egg & Soldiers: Vanilla Bean Panna Cotta w/ Toasted Lemon Pound Cake
