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.
Seeds, Truffles, Thyme
Deviled Egg, Greenhouse Herbs, Brioche, Crème Fraîche
N/V Jacquesson Cuveé 739
Lemongrass Velouté, Ocean Mist
2016 Ontario, ‘Calcaire’ Norman Hardie
Ontario Peanuts, Fermented Chili, Coriander
2016 Willamette Valley, Pinot Gris, Anne Amie
SMOKED CHASSAGNE FARM QUAIL
Wood Roasted Parsnip, Fermented Berries
2016 Bandol, Rosé, Chateau Ste. Anne
BRAISED BEEF CHEEK
Celeriac, Croissant and Truffle Pudding
2015 California ‘Kind of Blue’ Clos Saron
DUCK FAT GLAZED VENISON
Red Cabbage, Rutabaga Fondant, Honeycrisp Apple
2014 Swartland, Syrah, ‘Granite’ Mullineux
Frozen Juniper, Spruce and Gin Meringue
TERROIR AU LAIT
LH 40% Milk Chocolate, Baked White Chocolate,
Cocoa Jam and Caramel
2016 Alto Adige, Moscato Rosa, Franz Haas