Menu
Fall/Winter 2007/2008
Dinner - First Course
Six
- Daily soup
- Mixed organic green salad with garden vegetables and maple balsamic vinaigrette
Nine
- Romaine hearts with roasted garlic horseradish dressing, rosemary focaccia croutons and smoked cherry tomatoes
- Maple roasted pumpkin strudel with goats cheese, arugula, and a pumpkin seed vinaigrette
- Thyme Baked brie with roasted garlic, apple butter,watercress and a apple cider vinaigrette
Twelve
- Smoked chicken tortellini’s with cauliflower puree and caper, raisin, walnut brown butter
- Grilled octopus with fingerling potatoes, watercress, double smoked bacon,and a grainy honey mustard dressing
- Steamed mussels with pancetta, white wine tarragon cream, and pomme frites with garlic aioli
Fifteen
- Seared Quebec foie gras with fried sour dough bread pudding, apple cider reduction and toasted hazelnuts
Dinner - Second Course
Eighteeen
- Penne pasta with niçoise olives, pine-nuts, fennel, garlic, red chillies, eggplant and parmesan
Twenty Two
- Goat cheese and walnut crusted chicken supreme with cauliflower flan, bacon, glazed purple potatoes, spinach and organic cress salad
- Potato wrapped pork tenderloin with bacon, apple creamed savoy cabbage, fingerling potatoes and an apple cider reduction
Twenty Six
- Red wine braised lamb shank with grainy mustard mashed potatoes, marinated creminies, and braising liquid reduction
- Tarragon roasted sable fish with shrimp, scallops and mussels in a tomato fennel saffron broth with purple potatoes
Twenty Eight
- Smoked Ontario duck breast with maple roasted butternut squash puree, potato gnocchi and a dried cherry balsamic port sauce
- Grilled Ontario corn fed beef striploin with garlic roasted sweet potato, pearl onions, mushrooms, and brandied green pepper corn reduction
Market Price
- Choice cut of Ontario Buffalo with matching accompaniments
Lunch - First Course
Six
- Daily soup
- Mixed organic green salad with garden vegetables and maple balsamic vinaigrette
Nine
- Romaine hearts with roasted garlic horseradish dressing, rosemary focaccia croutons and smoked cherry tomatoes
- Maple roasted pumpkin strudel with goats cheese, arugula, and a pumpkin seed vinaigrette
- Thyme Baked brie with roasted garlic, apple butter,watercress and a apple cider vinaigrette
Twelve
- Smoked chicken tortellini’s with cauliflower puree and caper, raisin, walnut brown butter
- Grilled octopus with fingerling potatoes, watercress, double smoked bacon,and a grainy honey mustard dressing
- Steamed mussels with pancetta, white wine tarragon cream, and pomme frites with garlic aioli
Fifteen
- Seared Quebec foie gras with fried sour dough bread pudding, apple cider reduction and toasted hazelnuts
Lunch - Second Course
Twelve
- Daily sandwich with choice of soup, salad or hand cut pomme frites
- Curried leek and gruyere soufflé with a green salad
- Merguez sausage, eggplant, zucchini and 6 year cheddar omelet with organic green salad
Fifteen
- Penne pasta with niçoise olives, pine-nuts, fennel, garlic, red chili’s, eggplant and parmesan
Eighteen
- Thyme roasted sable fish with butternut squash puree, fingerling potatoes, brussel sprout leaves, and a walnut reduction
- Red wine braised lamb shank with caramelized onion, roasted sweet potato, mushrooms and braising liquid reduction
Twenty Four
- Grilled AAA Ontario corn fed beef striploin with roasted garlic herb butter, organic green salad and hand cut pomme frites
Dessert
Six
- Tahitian vanilla bean creme-brulee
- Red and white wine poached pears with raspberry balsamic puree, butter cookie and maple walnut ice cream
- Kahlua center chocolate gateau with vanilla pastry cream, caramelized pineapple and Irish cream ice cream
Past Menus