Lunch Starters |
Lunch Entrees |
Dinner Starters |
Dinner Entrees
Desserts |
Dessert Wines
Lunch Starters
|
Daily Soup |
9. |
|
Half Dozen Oyster Boy Oysters Marinated Horseradish, citrus, cucumber yuzu Relish Schramsberg Blanc de Blanc 2008 Sonoma County, California |
MP.
17. |
|
Grilled Octopus Charred romaine and chorizo pistou Tenuta Cocci Grifoni 'Tellus' Verdicchio 2010 La Marche, Italy |
16.
14. |
|
Endive Salad Poached pears, candied walnuts, gorgonzola, caramelized shallot vinaigrette Villabella Lugana Ca Del Lago Trebbiano 2010 Veneto, Italy |
12.
16. |
|
Crush Charcuterie Board Selection of Dolce Lucano Cured Meats, Terrine & Pâté Senorio De P. Pecina Tempranillo 2009 Rioja, Spain |
20.
12. |
|
Rainbow Trout Gravlax Watercress, meyer lemon preserve, goat yogurt and gaufrette potatoes Voss Estate Sauvignon Blanc 2010 Martinborough, New Zealand |
15.
15. |
|
Buffalo Mozzarella & New Farms Beet salad Grapes, walnuts, mâché & honey vinaigrette Kurt Angerer Kies Gruner Veltliner 2010 Austria |
14.
16. |
|
Steak Tartar Traditional garnishes and frisee herb salad Keint-He Pinot Noir 2007 Prince Edward County |
16.
19. |
Frites, Marinated Beets, Seasonal Green Salad, Crispy onion rings, Sautéed greens, Wild mushrooms
Chef De Cuisine: Trista Sheen
Lunch
|
Striploin Burger & Frites Smoked Cheddar & Dolce Lucano Pancetta Thorn Clark Terra Barossa Merlot 2010 Barossa Valley, Australia |
18.
15. |
|
'Ham and Cheese' On brioche with our in house smoked bacon Lucas & Lewellen Pinot Noir 2008 Santa Barbara County, California |
14.
15. |
|
Sea Bass Cauliflower puree, oyster mushrooms, swiss chard & hazel nut brown butter sauce Flatrock 'Unplugged' Chardonnay 2009 Twenty Mile Bench, Niagara |
22.
14. |
|
Braised Ontario Lamb Stew Heirloom carrots, pearl onions, parsnips, fingerling potatoes & rosemary jus Nicolis Valpolicella Classico 2010 Veneto, Italy |
18.
14. |
|
Grilled Bison Bavette Caramelized onion gnocchi, brussel sprouts and blue cheese cream Norman Hardie Unfiltered Cabernet Franc 2009 Prince Edward County |
25.
17. |
|
Seared Scallop Saffron fennel, confit fingerlings & clam vinaigrette Vionta Albarino 2010 Rais Baixas, Spain |
20.
16. |
|
Beet Barley Risotto Hazelnuts, zamarano and parsley apple emulsion Lailey Pinot Noir 2009 Niagara Peninsula |
19.
17. |
|
Duck Confit Sandwich Apricot pistachio butter, iceberg lettuce, watercress & beet salad Amisfield Pinot Noir 2008 Central Otago, New Zealand |
15.
22. |
View PDF
Dinner Starters
|
Daily Soup |
9. |
|
Half Dozen Oyster Boy Oysters Yuzu cucumber relish, marinated horseradish & citrus Schramsberg Blanc de Blanc 2008 Sonoma County, California |
M/P.
17. |
|
Crush Charcuterie Board Selection of Dolce Lucano cured meats, house made terrine & pâté Senorio De P. Pecina Tempranillo 2009 Rioja, Spain |
20.
12. |
|
Endive Salad Poached pears, candied walnuts, gorgonzola, caramelized shallot vinaigrette Villabella Lugana Ca Del Lago Trebbiano 2010 Veneto, Italy |
12.
15. |
|
Steak Tartar Traditional garnishes, frisee herb salad and truffle vinaigrette Keint-He Pinot Noir 2007 Prince Edward County |
16.
19. |
|
Roasted Bone Marrow Sourdough toasts, fried caper, Parsley fennel salad & gremolata Domaine Bernard Moreau Pinot Noir 2009 Bourgogne, France |
15.
15. |
|
Lobster 'Hot & Cold' Butter poached with roasted pepper potato hash, Sunflower shoots, blood orange and green goddess dressing Tollgate Chardonnay 2009 Niagara Peninsula |
17.
15. |
|
Foie Gras Terrine Marsala poached quince, currant toast and micro greens Southbrook Vidal Icewine 2005, Niagara |
22.
18. |
|
Grilled Octopus and Puntarella Salad Pickled mushrooms, marcona almonds and chorizo aioli Tenuta Cocci Grifoni 'Tellus' Verdicchio 2010 La Marche, Italy |
20.
14. |
|
Buffalo Mozzarella & New Farms Beet salad Grapes, walnuts, mache & honey vinaigrette Kurt Angerer Kies Gruner Veltliner 2010 Austria |
14.
16. |
Frites, Marinated Beets, Seasonal Green Salad, Crispy Onion Rings, Sautéed Greens, Wild Mushrooms
Chef De Cuisine: Trista Sheen
Dinner
|
Seared Scallops Saffron fennel, confit fingerling potatoes and clam vinaigrette Feudi Di San Gregorio Greco Di Tufo 2010 Campania, Italy |
30.
18. |
|
Rainbow Trout Cauliflower, bacon ravioli, swiss chard, brown butter hollandaise Daniel Chotard Sancerre 2010 Loire Valley, France |
27.
17. |
|
Roasted Halibut Squid ink linguine, calamari, split salsa verde and chili oil Flatrock 'Unplugged' Chardonnay 2009 Twenty Mile Bench, Niagara |
29.
14. |
|
Bison Striploin Jerusalem artichokes, heirloom carrot marmalade and juniper berry jus Hart & McGarry Cabernet Sauvignon 2008 Napa Valley, California |
38.
17. |
|
Grilled Dry Aged Beef Striploin Braised kale, crispy onion rings, red wine jus and onion soubise Matto Barolo 2007 Piedmonte, Italy |
34.
17. |
|
Wild Boar Ragu House made testaroli pasta, white truffle oil Sidonio de Sousa Baga 2005 Bairrada, Portugal |
29.
15. |
|
Nagano Pork Duo Crispy pork belly with ginger sauerkraut & roasted loin with pea shoots and spiced apple sauce Amisfield Pinot Noir 2008 Central Otago, New Zealand |
30.
22. |
|
Beet Barley Risotto Hazelnuts, zamarono and parsley apple emulsion Lailey Pinot Noir 2009 Niagara Peninsula |
25.
17. |
|
Bacon Wrapped Ontario Rabbit Fried brussel sprouts, black trumpet mushrooms, bacon, celery root and natural jus Nicolis Valpolicella Classico Superieur “Seccal” Ripasso 2008 Veneto, Italy |
27.
17. |
View PDF
Brunch
|
Daily Soup
|
9.
|
|
French Toast orange marmalade & creme fraiche |
12.
|
|
Apricot Pistachio Butter & Banana Sandwich cup of daily seasonal soup |
12.
|
|
Buffalo Mozzarella & New Farms Beet Salad grapes, walnuts, mache & honey vinaigrette |
14.
|
|
Yukon Gold Potato Rosti watercress, chives, & creme fraiche, choice of braised short ribs or poached arctic char |
15.
|
|
Daily Quiche winter greens & cabernet sauvignon vinaigrette |
15.
|
|
Crush Breakfast Burger fried egg, smoked cheddar, dolce lucano pancetta, & tomato chutney |
18.
|
|
Albacore Tuna Melt & Cup of Soup brioche, celery hearts, shallots, red pepper & parmesan reggiano |
19.
|
|
Cheese Board selection of 3 artisanal cheeses |
19.
|
|
Crush Charcuterie Board selection of Dolce Lucano cured meats, housemade terrine & pate |
20.
|
|
Unlimited Caesars & Mimosas
|
15.
|
View PDF
Dessert
Desserts
|
White Chocolate Mousse and Cherry Pie Cherry compote, chocolate shavings |
11.
|
|
Baileys Affogato Baileys liqueur, toasted almond financier |
12. |
|
Apple Dumpling Elderberry compote, butterscotch sauce, |
9.
|
|
Ginger Creme Brulee Spiced pumpkin cannoli |
10.
|
|
Cookies and Cream Pannacotta Chocolate chip cookie crumble, vanilla anglaise |
10.
|
House-Made Truffles |
Each 2. |
Cheese
1 Piece 7. / 3 Pieces 19. / 5 Pieces 26. |
7 Pieces 33. |
Blue |
Bleu Elizabeth, Quebec |
Earthy |
Greenfield, USA |
Goat |
Bleu Elizabeth, Quebec |
Salty |
La Douanier, Quebec |
Hard |
Beemster XO, Netherlands |
Nutty |
Eweda Cru, Ontario |
Decadent |
La Sauvagine, Quebec |
Stinky |
Epoisses, France |
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Dessert Wines
Vin Santo (2 oz)
Fanti Sant 'Antimo Vin Santo 2005 Montalcino, Italy |
17. |
Lanciola Vin Sant 2005 Chianti Colli Fiorentini, Italy |
22 |
SINGLE MALT SCOTCH (1¼ oz)
|
Macallan 12 Year Old A silky balance of whiskey & wood. |
15. |
|
Oban 14 Year Old Rich & sweet, fully-bodied scotch. |
16. |
|
Bowmore 12 Year Lovely smokiness with medium peat |
18. |
|
Bowmore 18 Year Notes of toffee, caramel, smokiness |
25. |
|
Bowmore 25 Year Sherry, stewed fruits, traces of smokiness |
50. |
|
Glenlivet 18 Year Old Velvety smooth oak, a gingery finish. |
18. |
|
Lagavulin 16 Year Old A peaty embrace, like rich toffee cream. |
19. |
|
Tallisker 10 Year Old Enticing, soft & smoky |
16. |
|
Cragganmore 12 Year Old Complex scotch - starts sweet, then spicy. |
18. |
|
Highland Park 12 Year Old Dry spice, exceptionally smooth. |
16. |
|
Glenmorangie Quinta Ruban Delicate & silky with dry spice. |
28. |
|
Glenmorangie La Santa Vanilla & honeycomb with rich fruits. |
32. |
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Valentine's Menu
|
Amuse Bouche |
|
Dungeness Crab Avocado and valentine radish salad Voss Estate Sauvignon Blanc 2010 Martinborough, New Zealand |
|
Roasted Sturgeon Bitter greens, beurre rouge and sturgeon caviar Mer Soleil Chardonnay 2010 Santa Lucia Highlands, California |
|
Intermezzo |
Grilled Elk Loin Truffled parsnips and elderberry jus Delibori Amarone della Valpolicella 2008 Veneto, Italy |
|
Selection of Artisinal Cheese Grahams LBV |
|
White Chocolate Pistachio Tart Meyer Lemon Sauce Inniskillin Vidal Icewine 2007, Niagara |
Chef de Cuisine: Trista Sheen
$95 per person $150 with suggested Wine Pairings
Excluding taxes and gratuities
Table side duo of Nicolas Feuillatte Brut and Nicolas Feuillatte Rose Chouilly, France $60
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