Dinner Menu
FOR SHARING
- Oysters (minimum order of 4) / MP
- Served raw, with Jason's hot sauce and mignonette
- Charcuterie Board 24 / Charcuterie and Cheese 39
- House-made and locally sourced, with a selection of condiments, preserves, pecan spice bread and crisps
- Pandesal Filipino Sweet Rolls 6
- With whipped lardo butter
APPETIZERS
- Roasted Onion Consommée 14
- Julienne of crêpe
- Beef Carpaccio 20
- Pickled bok choy, XO sauce and citrus aioli
- Seared Scallops 18
- Vichyssoise sauce, pickled red onion, creme fraîche and fried caper
- Gnocchi Parisienne 18
- L'Acadie Blanc, cream & scallion butter with almond streusel
- Belgian Endive 18 (vg)
- Watermelon radish, compressed apple, candied pecans, smoked apple vinaigrette
MAIN DISHES
- Venison Papardelle 32
- Red wine braised venison, wild mushrooms & egg yolk, finished with That Dutchman's Old Growler gouda
- Brant Lake Wagyu Hanger Steak 45
- Pomme Duchesse, charred cabbage, carrot miso purée, bordelaise sauce
- Pan Roasted Arctic Char 38
- Thai black rice risotto, salmon roe velouté, leek pavé & frisée
- Pasta e Ceci 28 (vg)
- Spizzilus pasta, chickpea, radicchio, sundried tomato, fried garlic, Ciro's asiago
- Chef's Tasting Menu 80
- A four-course tasting menu
SWEETS
- Zeppole 15
- Tossed in nutmeg sugar, with almond ice cream & sour cherry compote
- Crème Caramel 15
- Chantilly cream, demerara short bread & apple butter
- Dark Chocolate Mousse 16
- Burnt orange marmalade, dacquoise & candied cocoa nibs
- Pistachio and Oat Pavé 16 (vg)
- Maple "cream" & Italian plum compote
- Cheese Tasting 20
- A selection of local & international artisan cheeses