Chef’s Tasting Menu

The Tasting Menu items do change seasonally, as we strive to incorporate the best ingredients
from the field, farm, forest and water to create the menu.
The below menu is to be used as a sample of our offerings.


Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table.
During dinner hours in the main dining room – Suit jackets are recommended, no denim, sportswear or shorts.
Dinner is served from 5:30p.m. to 9:00 p.m.

TASTING MENU
165

WINE PAIRING
115

SUNFLOWER ROOT
Seeds, Truffles, Thyme

CANADIAN CAVIAR
Deviled Egg, Greenhouse Herbs, Brioche, Crème Fraîche
N/V Varnier-Ferriere, Grand Cru, Blanc de Blanc, Brut Zéro

BRASSICA
Ontario Peanuts, Fermented Chili, Coriander
2015 Vouvray, Sec-Tendre, Château Gaudrelle

SEA SCALLOP
Celery Root Juice, Preserved Orchard Apple, Sorrel
2016 Wachau, Federspiel, Gruner Veltliner, Alzinger

SWEETBREADS & LOBSTER
Brown Butter, Cinnamon, Chestnut, Golden Nugget Squash
2013 Aola-Amity Hills, Chardonnay, Bethel Heights

AUTUMN TRUFFLE PURÉE
Hen Bone Velouté, Chanterelle Dust
2013 Sonoma Coast, ‘La Neblina’ Radio Coteau

VENISON
Braised Red Cabbage, Rutabaga Fondant, Fermented Wild Berry
2009 Barossa Valley, Jackman’s Cabernet Sauvignon, Langmeil

WINTER GREEN
Frozen Juniper, Spruce and Gin Meringue
2011 Richelieu, Pomme de Glace, Verger St. Denis

TERROIR NOIR
70% Dark Chocolate Crémeux, Mulled Cranberry, Crispy Chicken Skin

MIGNARDISES

Footer Foxes in garden setting