DINNER MENU
Please notify your server of allergies when placing order.
Call (519) 576-2800 to speak with Chef Firooz about accommodations for
gluten-free diets or any other dietary restrictions before your visit. We look forward to seeing you!
Menu Subject to Change
STARTERS
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Goat Cheese Salad 21
Mixed green tomato, cucumber, honey mustard, and champagne vinaigrette
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Pear Salad 21
Roquefort blue cheese, shaved fennel, Black currant vinaigrette
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Avocado Tartare 21
Avocado Tartare with smoked salmon, tomato, cucumber, red onion, and cream cheese
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Beef Tartare 26
Hand-chopped filet mignon, sea salt, cracked pepper, smoked chili, quail egg, and crisp baguette
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Escargot 21
Pan-seared escargots with rich red wine-garlic butter and sweet black grapes
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Foie Gras de Canard en Terrine, Charentaise 27
Duck foie gras terrine, delicate seasoning, and house-made toast
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Main Course
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Filet au Poivre — 65
Grilled Limousin × Black Angus tenderloin from the Martin family farm (Elora, ON), Yukon Gold pomme purée, peppercorn brandy cream, and seasonal vegetables. Blue to Medium
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Coquilles St Jacques — 54
Seared scallops with garlic, shallot, leek hearts, and mushrooms, finished with white wine, tarragon cream, and a Gruyère crust.
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Bœuf Bourguignon — 42
Slow-braised beef with lardons, mushrooms, and glazed pearl onions, finished with a rich red wine beef jus.
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Confit de Canard — 48
Crispy duck leg, served with roasted fingerling potatoes, spiced purple cabbage chutney, and a hint of orange sauce.
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Lamb Shank — 36
White wine braised, gently spiced, served with lamb jus, roasted potatoes, and seasonal vegetables.