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 $42 ROASTED AND STUFFED SUPREME OF CHICKEN MOUSSELINE STUFFING, POMME PURÉE, WILTED GREENS, LEMON TARAGON BUTTER (GF) $42 $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 RESERVE
