EARLY SPRING DINNER MENU
TO START
$18
CHEF’S SEASONAL SOUP
MADE FROM NIAGARA'S BOUNTY (V OPTION) – ASK YOUR SERVER FOR TODAY’S SELECTION
$18
$22
TERROIR BEET SALAD
HOUSE PICKLED BEETS, HAVEN FARM GREENS, GOAT CHEESE MOUSSE, TOASTED PISTACHIO CRUMBLE, HONEY APPLE VINAIGRETTE (V, VG, DF OPTION)
$22
$24
SALMON RILLETTES.
HOUSE SMOKED SALMON, RYE CROSTINI, HERB LEMON MOUSSE
$24
$28
WARM FEATURE APPETIZER
ASK YOUR SERVER FOR THIS EVENING'S SELECTION
$28
DINNER MAINS
$36
WILD MUSHROOM TAGLIATELLE ALFREDO
KING OYSTER, SHITAKE, CREMINI, SHAVED SPINACH, RED ONION, DRIED GRAPE TOMATOES, SAGE, ROASTED GARLIC (V)
$36
$44
ATLANTIC SALMON FILLET
GREEN LENTILS WITH CARROT, CELERY, ONION, SAUTÉED SPINACH, CAPER CREAM SAUCE (GF)
$44
$40
ROASTED SUPREME OF CHICKEN
POTATO PAVE, VELOUTÉ SAUCE, CAULIFLOWER PURÉE, WILTED GREENS (GF)
$40
$62
GRILLED 6-OZ BEEF TENDERLOIN
OVEN ROASTED BRUSSEL SPROUTS, POTATO PUREE AND LEMON BUTTER JUS (GF)
$62
$68
ONTARIO RACK OF LAMB (3-BONES)
GARLIC WHIPPED POTATOES, GLAZED HEIRLOOM CARROTS, WILTED KALE, RED WINE REDUCTION (GF)
$68
$40
MUSHROOM & CHICKPEA PITHIVIER
VEGAN PASTRY, MUSHROOMS, CHICKPEAS, GROUND WALNUTS, WITH ROASTED VEGETABLES AND A RED WINE SHALLOT REDUCTION (V, VG, DF)
$40
GF: Gluten Free, DF: Dairy Free, V: Vegetarian, VG: Vegan