Lunch Menu

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

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

East Coast Oysters on the Half Shell ½ dozen – 26
Traditional Garnishes

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

Food – 75
Classic Wine – 35 (comp. for wine club members)
Reserve Wine – 45 (10 for wine club members)

Soup of the Day

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

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

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

Ontario Flatiron Steak
Hash Brown, Smoked Mornay, Caponata, Fagiolini, Bone Jus

Cumbrae Farms Pork Collar
Steamed Clams, Black Garlic, Torched Pomadorino, Pangritata, Parsley

Lake Erie Pickerel
Pommes Purée, Tender Leeks, Double Smoked Bacon, Grilled Mushroom Salad

Hand Rolled Gnocchi
Bleu d’Elizabeth Cream, Charred Corn, Zucchini, Spinach, Balsamic Glazed Shallots

Dark Chocolate Brownie
Dulce de Leche, Coffee Whip, Almond Crunch, Sea Salt

Vanilla Cream Cheese Mousse
Niagara Cherries, Cherry Curd, Shortbread, Lime

Brown Butter Cake
Roasted Strawberries, Honey, Matcha, Strawberry Frozen Yogurt

Estate Made Gelato and Sorbets

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