Menu
Summer 2008
Dinner - First Course
Six
Nine
- Slegers organic greens with white wine peach vinaigrette
- Romaine hearts with oven dried tomatoes, herbed crustini, candied lemon, double
smoked bacon, shaved parmesan and roasted garlic dressing
- Buffalo mozzarella with citrus marinated peppers, tomatoes, basil and olive crustini
- Beet and ripened goats cheese salad with organic arugula, candied walnuts and a
maple walnut viniagrette
Twelve
- Steamed PEI mussels with mill street tank house ale, double smoked bacon, grainy
mustard and pomme frites with rosemary aioli
- Ontario AAA corn fed beef Carpaccio with sheep's milk cheddar, organic water cress,
capers, pickled red onion and a lemon mustard dressing
Fifteen
- Seared sea scallops with cauliflower puree, red wine reduction, purple potatoe chips
and black summer truffle
- Seared A grade foie gras with rosti potato, toasted hazelnuts and a peach compote
Dinner - Second Course
Twenty
- Truffled red beet risotto with beet greens and shaved parmesan
Twenty Four
- Goat cheese and walnut crusted chicken supreme with a sweet pea flan, pomme anna,
chantrelle mushrooms and a cress salad with verjus vinaigrette
- Potato wrapped pork tenderloin with bacon, apple creamed savoy cabbage, fingerling
potatoes and an apple cider reduction
Twenty Six
- Seared Goussen farm trout with confit fingerling potatoes, cauliflower puree, apricots
and almond brown butter
Twenty Eight
- Roasted fig stuffed lamb saddle with spiced zucchini, chick pea beignets and a chick
pea sauce
- Apple smoked pork loin with goat cheese and sweet corn polenta cakes, white wine
leek puree and a peach reduction
Thirty
- Grilled AAA Ontario corn fed beef striploin with herbed Yukon gold mash, sauteed
forest mushrooms, roasted carrots and a black summer truffle reduction
- Thyme roasted Muscovy duck breast with Yorkshire pudding, creamed corn, summer squash,
duck confit and an elderberry jus
Lunch - First Course
Six
Nine
- Slegers organic greens with white wine peach vinaigrette
- Romaine hearts with oven dried tomatoes, herbed crustini, candied lemon, double
smoked bacon, shaved parmesan and roasted garlic dressing
- Buffalo mozzarella with citrus marinated peppers, tomatoes, basil and olive crustini
- Beet and ripened goats cheese salad with organic arugula, candied walnuts and a
maple walnut viniagrette
Twelve
- Steamed PEI mussels with mill street tank house ale, double smoked bacon, grainy
mustard and pomme frites with rosemary aioli
- Ontario AAA corn fed beef Carpaccio with sheep's milk cheddar, organic water cress,
capers, pickled red onion and a lemon mustard dressing
Fifteen
- Seared sea scallops with cauliflower puree, red wine reduction, purple potatoe chips
and black summer truffle
- Seared A grade foie gras with rosti potato, toasted hazelnuts and a peach compote
Lunch - Second Course
Twelve
- Twice baked corn and sheep's milk cheddar souffle with organic greens
- Roasted red pepper, grilled chicken and goat cheese omelet with organic greens
Fourteen
- Daily sandwich with choice of soup, organic green salad or hand cut fries
Eighteen
- Truffled red beet risotto with beet greens and shaved parmesan
- Duck confit with creamed corn, red pepper, summer squash and rosti potato with elderberry reduction
- Seared Goossen farm trout with confit fingerling potatoes, cauliflower puree, apricots
and almond brown butter
Twenty Two
- Grilled AAA Ontario beef striploin with smoked garlic butter, organic
greens and hand cut fries
Dessert
Six
- Tahitian vanilla creme-brulee
- Lemon tarragon tart with honey chantilly
- Chocolate mousse with a raspberry balsamic puree, ground hazelnuts and a shortbread cookie
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