Dinner Menu

Charcuterie – 39
Estate Cured Meats, Terrine, Rillettes, Pickled Vegetables, Beer Mustard

Artisanal Cheese – 39
Canadian Selection, Candied Nuts, Cellar Preserves

Line Caught Rockfish Ceviche  – 39
Sweet Corn, Black Bean, Salsa Macha, Guacamole, Yucca Chips

Sourdough Bread – 10
Olive Oil & Balsamic, Ricotta, Olive Tapenade

Soup of the Day – 20

Heirloom Tomato Salad – 26
Cabernet Soaked Formaggio, Compressed Watermelon, Basil Zabaglione, Cornbread

Beverly Creek Farms Lamb Belly – 26
Fermented Carrot, Sweet Peas, Mint, Whipped Feta, Kozlik’s Mustard

“Caesar Salad”   25
Baby Romaine, Fried Smelt, Chicharron, Preserved Lemon, Gunn’s Hill Handeck

ONTARIO FLATIRON STEAK – 58
Hash Brown, Smoked Mornay, Caponata, Fagiolini, Short Rib Jus

CUMBRAE FARMS PORK COLLAR – 46
Steamed Clams, Black Garlic, Torched Pomadorino, Pangritata, Parsley

LAKE ERIE PICKEREL – 46
Pommes Purée, Tender Leeks, Double Smoked Bacon, Grilled Mushroom Salad

HAND ROLLED GNOCCHI – 44
Bleu d’Elizabeth Cream, Charred Corn, Zucchini, Spinach, Balsamic Glazed Shallots

Food – 120
Classic Wine – 55 (comp for wine club members)
Reserve Wine – 75 (20 for wine club members)

This menu is created daily by our team of chefs, to showcase seasonal ingredients sourced from local farms and foragers. Wine pairings are selected through collaboration with our chefs and our estate wine professionals.

We are very proud of this menu and we welcome you to join us in our culinary adventure.

HOURS:
LUNCH: 12:00pm to 3:00pm
Wednesday to Sunday

DINNER: 5:00pm to 9:00pm
Wednesday to Sunday

Closed Monday and Tuesday. Closed between service.

Please inform your server of any food allergies. An automatic gratuity of 18% will be added to tables of 6 or more guests. Chef may modify items based on availability.

George Ward / Executive Chef

Steve Davison / Sous Chef