November Dinner Menu 2026
FOR SHARING
- Oysters (six or twelve) 22.50 / 45
- Served raw, with Jason's hot sauce and mignonette
- Charcuterie & Cheese 39 / Charcuterie Board 24 (meats only)
- House made and locally sourced, served with a selection of condiments, preserves, pecan spice bread & chrisps
- A small Loaf of Sourdough Bread 10
- Cultured butter & Newfoundland sea salt
APPETIZERS
- Deer Tartare 24
- Bone marrow aioli, crispy capers, gaufrettes
- Gnocchi Parisienne 20 (v)
- Roasted turnip cream, toasted breadcrumbs, Old Growler gouda & crispy shallots
- Radicchio Salad 18 (vg)
- Verjus vinaigrette, pickled pear, candied pumpkin seeds
- Charred Broccoli Cappelletti 19 (v)
- Cheddar, stout butter, cured egg yolk & fried garlic
- Chernihivskyi Borscht 14
- Dill oil, fresh cheese, lardons (can be v)
MAIN DISHES
- Pan roasted "Sustainable" Salmon 38
- South Indian Sambar & onion chutney
- Wild Boar Canneloni 29
- Wild boar, ricotta cheese, béchamel, roasted fennel
- Brant Lake Wagyu Hanger Steak 50
- Confit fingerling potatoes, caramelized onion demi, parsnip purée
- Roasted Pumpkin Tournedos 30 (vg)
- Moros y Christianos & cabbage soffritto
- Chef's Tasting Menu 85
- A four-course tasting menu
- (for parties of 6 or more, the tasting menu is available for the entire party only and has to be pre-booked)
SWEETS
- Zeppole 16
- Italian pastries, warm dark chocolate sauce, candied pecans & vanilla ice cream
- Crepes Suzette 15
- Orange, caramel, Grand Marnier & Triple Sec with Chantilly cream
- Almond Date Tart 16 (vg, gf)
- Plum butter, spiced apple chips & coconut crema
- Dark Chocolate Mousse 16
- Cherry compote, tuile & candied cocoa nibs (can be gf)
- Cheese Tasting 22
- A selection of local & international artisan cheeses