EARLY SUMMER LUNCH MENU
TO START
$16
CHEF’S SEASONAL SOUP
MADE FROM NIAGARA'S BOUNTY (V OPTION)
$16
$18
TERROIR SUMMER SALAD
Local greens, radish, tomato medley, snap peas, pickled fennel, feta, herb salad, house vinaigrette (V, GF, DF OPTION)
$18
$24
SALMON RILLETTES.
HOUSE SMOKED SALMON, RYE, HERB LEMON MOUSSE
$24
$28
PEA PURÉE FILLED DUMPLINGS
IN A MISO BEURRE BLANC SAUCE WITH CANDIED PUMPKIN SEED CRUMBLE AND DROPS OF TRUFFLE OIL
$28
LUNCH MAINS
$32
WILD MUSHROOM TAGLIATELLE ALFREDO
KING OYSTER, MAITAKE, CREMINI, SHAVED SPINACH, SHALLOTS, DRIED GRAPE TOMATOES, SAGE, CONFIT GARLIC (V)
$32
$42
AAA FLANK STEAK
POTATO PUREE, CONFIT GARLIC, THYME, LEMON BUTTER BEEF JUS, PEARL ONIONS, SEASONAL GREEN VEGETABLES
$42
$38
ROASTED SUPREME OF CHICKEN
CAULIFLOWER PUREE, POTATO PAVE, WILTED GREENS, VELOUTÉ SAUCE (GF)
$38
$34
LAKE ERIE SHORE LUNCH
DUSTED, PAN-FRIED PICKEREL FILLET, GRILLED LEMON, CONFIT FINGERLING POTATOES, PEA PURÉE, & SAUCE GRIBICHE (GF OPTION)
$34
$36
PITHIVIER
VEGAN PUFF PASTRY, MUSHROOM, CHICKPEA AND GROUND HAZELNUT FILLING, WITH ROAST VEGETABLES, IN A VEGAN RED WINE SHALLOT REDUCTION (V, VG, DF)
$36
GF: Gluten Free, DF: Dairy Free, V: Vegetarian, VG: Vegan