Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made condiments
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, with an selection of condiments, preserves, pecan spiced bread and crisps
- Scallop Crudo 18
- Olive oil, Chardonnay, citrus, burnt almond
- L'Acadie Vine Smoked Salmon 18
- Crispy fingerling potatoes, labneh, parsley & caper aioli
- Apple & Radish Salad 14 (vg)
- Baked local beet, cashew cheese, winter greens and grape vinaigrette
- Fresh baked Sourdough & our own Cultured Butter 6
- add a loaf of fresh bread, straight from the oven
PRINCIPAL DISHES
- Pecan crusted Rainbow Trout 30
- Caramelized cabbage, velouté, rösti & buttered greens
- Brant Lake Wagyu Hanger Steak 36
- Smoked carrot puree, shallot & sherry demi
- Rabbit Paupiettes 32
- Spelt berries, ravigote sauce
- Moroccan Chickpea Marrakesh 26 (vg)
- Spinach, tofu, Israeli couscous, citrus chutney & yogurt
TASTING MENU
- 4 Course Tasting Menu 70
- With estate or international wine pairing (30/45)
SWEETS
- Zeppole 12
- Italian fritter, with Pomme D'Or creme Anglaise & sumac sugar
- Mocha Chocolate Mousse 14
- With hazelnut cocoa nib crumble & chocolate sauce (gf/vg)
- Flourless Almond Lemon Cake 14
- Fresh cheese, earl grey honey syrup & candied almonds (gf)
- Panna Cotta 14
- Sour cherry compote, nutty granola & Icewine syrup (gf)
- Cheese Tasting 15
- A selection of local & international artisan cheeses