Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made sauces
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, with an selection of condiments, preserves, pecan spiced bread and crisps
- Cold Smoked Salmon 18
- Beets, saffron aioli, creme fraiche
- Orecchiette 14 (v)
- Miso butter, walnut, Manchego
- Slow cooked Root Vegetable Salad 14 (vg)
- Burnt almond, whipped tahini, preserved citrus vinaigrette
- Gnocchi Parisienne Carbonara 18
- House-cured bacon, egg yolk, Grana Padano, squash
- Fresh baked Sourdough & our own Cultured Butter 8
PRINCIPAL DISHES
- Seared Hamilton Farm Rainbow Trout 30
- Smoked romesco, fried polenta, wilted greens, olives
- Brant Lake Wagyu Hanger Steak 45
- Celeriac, charred cabbage, blue cheese cream, demi
- Soy Glazed Duck Confit 34
- Sticky rice, sweet potato, ginger broth, grilled green onion, shitake
- Pappardelle 28 (VG)
- Vegan Nduja, sofrito, cashew cream
- TASTING MENU
- 4 Course Tasting Menu 70
- With your choice of estate wine (30), international wine (45) or non-alcoholic (35) beverage pairing
SWEETS
- Sour Cherry and Ginger filled Zeppole 15
- Masala Chai Ice Cream
- Chocolate Pot de Creme 16
- Whipped mascarpone & espresso long du chat
- Sumac Migliaccio Cake 15
- Candied almonds, lemon rind & lemon curd
- Pistachio and Oat Pavé 14
- With coconut cream & maple sauce (GF, VG)
- Cheese Tasting 18
- A selection of local & international artisan cheeses