[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_image=”653″ z_index=””][vc_column css=”.vc_custom_1536853541103{margin-top: 10% !important;}”][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item advanced_animations=”no” background_color=”#e5e5e5″ item_padding=”5% 5% 5% 5%” item_padding_1280_1440=”5% 5% 5% 5%” item_padding_1024_1280=”5% 5% 5% 5%” item_padding_768_1024=”5% 5% 5% 5%” item_padding_600_768=”5% 5% 5% 5%” item_padding_480_600=”5% 5% 5% 5%” item_padding_480=”5% 5% 5% 5%”]

snacks

Dinner
  • stuffed poached pear
    9
    blue cheese, walnut & cranberr
    (g-f)
  • Parmesan Breadsticks
    3.5
    (veg)
  • Truffle Fries
    11
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SOUPS + SALADS

ADD To Any Salad: 6oz CHICKEN 8 6oz SALMON 10 | ADD To Any Soup: 2 Pieces Grilled Bread 3
  • French Onion Soup
    13
    rich beef broth, bay leaves, garlic & brandy+bread rusk+Gruyere cheese
  • salmon, corn & leek chowder
    11
    served with blooming capers+dollop of chive sour cream
    (g-f)
  • Traditional Caesar salad
    13
    artisan romaine+bacon lardons+parmesan dusted breadstick ADD 6oz CHICKEN 8 ADD 5oz SALMON 10
    (veg option, g-f option)
  • fall harvest salad
    14
    mixed field greens+roasted squash, craisins, pommegranite seeds, feta, candied walnuts+maple balsamic dressing
    (veg, g-f)
  • spinach, quinoa & root vegetable salad
    15
    carrots, edamame, pumpkin seeds, red beet chips+apple, dijon & mint vinaigrette+topped with herbed goat cheese
    (veg, g-f)
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SMALLPLATES + APPETIZERS

  • mushroom tarts
    15
    wild & tamed mushrooms in a creamy rosemary sauce+served on puffed pastry+on a bed of dressed arugula WITH BEEF TENDERLOIN Tips 21
    (veg, g-f)
  • bacon wrapped dates
    14
    stuffed with herbed chevre+served on peppery rocket with balsamic glaze
    (g-f)
  • mussels & microfrites
    18
    steamed in white wine, tarragon, garlic & butter sauce+crispy shoestring fries
    (g-f)
  • braised beef poutine on onion rings
    16
    shredded Monterey Jack & sharp cheddar cheeses+beef gravy+garlic aioli on the side
  • crispy roasted pork belly & poached pear
    18
    in a red wine jus & topped with crispy onions+served with a blue cheese, walnut and cranberry stuffed pear
    (g-f)
  • skillet of snails & grilled bread
    16
    sauteed with butter, garlic, mushrooms, shallots, white wine & lemon+parmesan, bread crumb & thyme topped
    (g-f option)
  • roasted cauliflower florets
    14
    tossed in a sweet & savoury yellow curry-vegan honey substitute sauce+served in a skillet+garlic & lemon yogurt dip
    (veg, g-f)
  • cheesy chicken piccata dip
    15
    pulled chicken with capers, Italian parsley, parmesan, mozzarella & cream cheese+served with corn chips
    (g-f)
  • Cellar Board
    27
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+baguette
    (g-f option)
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MAINS

  • stuffed supreme of chicken
    33
    dried apricots, brie, pistachio & pancetta suffed+maple & grainy mustard sauce+served on risotto+seasonal vegetables
    (g-f)
  • seared salmon lingonberry
    34
    served with a butter, tomato, red wine, cumin & lingonberry jam+organic quinoa+seasonal vegetables
    (g-f)
  • Malaysian pad thai (V, g-f)
    26
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews grilled chicken 30 sautéed shrimp 31
    vegan or vegetarian (with egg)
  • pumpkin, parmesan & brown butter risotto
    30
    with garlic, white wine, sage & smoked paprika+apple cider caramelized onions+herbed crème fraiche With leg duck confit with balsamic & berry sauce 42
    (Veg, g-f)
  • miso sweet potato and white bean stew
    25
    leeks, garlic, thyme, sage and kale+served with grilled garlic baquette WITH Grilled Chicken Breast 38
    (Veg, g-f)
  • monkfish & seafood puttanesca
    38
    with shrimp & mussels+garlic, anchovy, tomato olives & capers sauce+Parisian potatoes+fresh basil
    (g-f)
  • stuffed pork tenderloin
    33
    spinach, dried cherries & caramelized onions+white wine pan jus+sweet potato mash+seasonal vegetables
    (g-f)
  • Pasta of the Day
    29
    market fresh ingredients
    (veg option)
  • boneless braised beef short ribs
    38
    slow roasted beef+port & rosemary jus+roasted garlic mashed potatoes+seasonal vegetables
    (g-f)
  • duo of game
    43
    braised lamb shank in red wine demi on garlic mash & duck leg confit with balberry sauce on sweet potato mash+seasonal vegetables
    (g-f)
  • Catch of the Day
    Market Price
  • Angus beef tenderloin
    58
    8oz steak+creamy mild horseradish sauce+roasted garlic mashed potatoes+seasonal vegetables ADD 5 Grilled Shrimp 10
    (g-f)
  • gNoSh Organic Burger
    25
    maple BBQ sauce+aged cheddar, bacon, arugala & tomato+sautéed onions & mushrooms+choice of side
[vc_column_text css=”.vc_custom_1594931086323{padding-top: 5% !important;}”]We take your dietary needs, allergies, and preferences very seriously. Please inform your server of any special needs and we will do our very best to accommodate. We also limit the amount of salt and refined sugars in our recipes to promote a healthier dining experience.

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