SNACKS

Dinner
  • Truffle & Asiago Fries
    7
  • Parmesan Breadstick
    2.5
  • Ponzu Edamame
    7
  • Dynamite Shrimp
    12

SOUPS & SALADS

Dinner
  • Traditional Caesar Salad (veg option, g-f option)
    12
    artisan romaine+bacon lardons+parmesan dusted breadstick
  • Winter Rainbow Salad (veg, g-f)
    12
    roasted red peppers, brocoli, carrots & yellow squash+served on baby spinach & topped with chevre & toasted pecans+white balsamic & honey dressing
  • Soup of The Day (g-f)
    9
    served piping hot+market fresh ingredients

SMALLPLATES & APPETIZERS

Dinner
  • Seared Scallops (g-f)
    18
    served on braised arugula+pernod, fennel & procuitto cream
  • Mussels & Microfrites (g-f)
    14
    served in a white wine, garlic, tarragon & lemon broth OR in an Indian butter tomato sauce+grilled bread
  • Moroccan Phyllo Cigars
    15
    cumin, cinnamon, paprika & allspice seasoned ground lamb, pork & beef+caramelized onion hummus
  • Sautéed Escargot Dianne (g-f option)
    13
    served in a grainy mustard, shallot, parsley, mushroom & white wine bechamel+shaved asiago+garlic bread
  • Sticky Asian Chicken Wings (g-f)
    14
    egg coated & butter fried+cashews & cilantro+ponzu dip+warm edamame
  • Smoked Gouda Gnocchi Mac n’ Cheese (veg, g-f)
    13
    gluten-free potato pasta+smoked gouda, aged white cheddar, parmesan mac sauce+ melted bocconcini+fresh tarragon - with Smoked Bacon Lardons & Lobster - 19
  • Yellow Curry & Braised Beef Fries (V option)
    14
    thick cut crispy coated fries+mild yellow curry+braised beef ribs+garlic aioli - Vegan - 11
  • Mushroom & Brie Tart (veg)
    15
    rustic pastry shell+mushroom, caramelized onions & thyme+ triple cream brie - with Seared Duck Breast - 22
  • Cellar Board (g-f option)
    26
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+baguette

MAINS

Dinner
  • Stuffed Supreme of Chicken (g-f)
    26
    spinach & mozzarella stuffed stuffed+apple & cranberry chutney+basmati & wild rice mixture+seasonal vegetables
  • Broad Noodle Pad Thai (V, g-f)
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews - vegan or vegetarian (with egg) - 21 - with grilled chicken - 25 - with sautéed shrimp - 26
  • Pecan Crusted Atlantic Salmon (g-f)
    26
    maple & bourbon glaze+rustic organic red & white quinoa+seasonal vegetables
  • Curried Yam and Cauliflower (V, g-f)
    18
    julienne of carrots & bell peppers+mild yellow curry+served on rice+topped with walnuts
  • AAA Angus Grilled Beef Tenderloin (g-f)
    39
    port & rosemary demi-glace+roasted garlic Yukon Gold mashed potato+seasonal vegetables
  • Pasta of The Day (veg option, g-f option)
    25
    market fresh ingredients
  • Three Little Pigs (g-f)
    29
    Ontario pork tenderloin stuffed with boar sausage & prosciutto wrapped+herb demi-glace+gorgonzola gnocchi+seasonal vegetables
  • Seared Duck Mushroom & Artichoke Risotto (veg, g-f)
    32
    crisp skin duck breast+wild & tamed mushrooms+shallots, garlic & white wine+herbed chevre & parmesan cheese - Vegetarian - 24
  • Boneless Braised Beef Short Ribs (g-f)
    33
    slow roasted beef+port & rosemary jus+roasted garlic mashed potatoes+seasonal vegetables
  • Catch of the Day
    market price
  • Roasted Rack of Lamb (g-f)
    38
    ¾ rack crusted with hazelnuts & Dijon+balsamic cream+served on sweet potato mash+seasonal vegetables
  • gNoSh Organic Burger
    19
    apple butter bbq sauce+aged cheddar, bacon, arugula & tomato+sautéed onions & mushrooms+choice of side

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.