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
125

SUNFLOWER ROOT
Seeds, Truffles, Thyme

CANADIAN CAVIAR
Deviled Egg, Greenhouse Herbs, Brioche, Crème Fraîche
N/V Jacquesson Cuveé 739

SEA SCALLOP
Lemongrass Velouté, Ocean Mist
2016 Ontario, ‘Calcaire’ Norman Hardie

FRIED BRASSICA
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

WINTER GREEN
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

MIGNARDISES

Footer Foxes in garden setting