DINNER
To Begin
| Roasted Sunchoke Soup Black Truffle Coulis, Pickled Sunchoke, Sunflower Oil & Granola | 16 |
| British Columbia Hedgehog Mushroom Salad Celery Root Purée, Truffle Vinaigrette, Triple Crunch Mustard | 24 |
| Chestnut Agnolotti Glazed Parsnip, Toasted Hazelnuts, Coffee & Brown Butter | 18 |
| Grilled Berkshire Pork Belly Perfect Hen Egg, Wilted Watercress, Black Garlic, Pink Peppercorn | 19 |
| Victor's Foie Gras Parfait Niagara Bosc Pear Purée, Walnut Oil, Pickled Mustard Seed & Chayote | 21 |
| [Ocean Wise] Hawaiian Big Eye Tuna Tartar Crispy Sweetbreads, Piquillo Pepper, Fennel Confit, Sauce Tonnato | 22 |
Main Courses
| [Ocean Wise] Roasted Arctic Char, New Brunswick Roasted Endive, Confit Kumquat, White Bean Purée & Juniper Berry | 35 |
| [Ocean Wise] Big Eye Tuna, Hawaii Crispy Pig Trotter, Roasted Brussels Sprouts, Mustard Vinaigrette | 38 |
| [Ocean Wise] Mediterranean Sea Bass, Nova Scotia Mussels, Clams & Calamari, Braised Swiss Chard & Cerignola Olive | 34 |
| Cumbrae Farms Free Range Chicken Breast, Nathan’s Farm, Ontario Roasted Ballontine, Chanterelle Mushrooms, Shallots, Sauce Foie Gras | 35 |
| Lamb Shoulder & Sweetbreads Nathan’s Farm, Ontario Merguez, Chickpea Purée, Date Chutney, Pistachio & Cumin | 38 |
| Pastured Veal Tenderloin & Smoked Brisket, George’s Farm, Ontario King Oyster Mushroom, Cippolini Onion & Bone Marrow Jus | 39 |
For the Table
| Splendido Yukon Gold Potato Frites Malt Vinegar Mayonnaise | 8 |
| Roasted Wild Mushrooms | 10 |
| Roasted Brussels Sprouts Sherry Vinegar | 8 |
| Roasted Vickie’s Heirloom Carrots Cumin | 8 |
5 Course Winter Tasting Menu
Smoked Rocky Point Oyster
~
Shalom Farms Venison Tartar
Pastrami Venison Tongue, Parsnip
& Sea Buckthorn
Gewurztraminer, 2010, Malivoire,
Niagara Peninsula, Ontario
~
Nipissing Quail Ballontine
Hedgehog Mushrooms, Poached Quince
& Perigord Truffles
Pinot Gris, 2007, Grand Cru,
Ollwiller, Vieil Armand, Alsace
~
Boudin Noir & Crispy Pork Belly
Caramelized Apple Purée, Coco Nib,
Confit Turnip & Walnut Oil
Antica Formula, Giuseppe B. Carpano,
Piemonte, Italy
~
Cumbrae Farms Rabbit Saddle
Flieschnacka, Glazed Heirloom
Carrots & Mustard Greens
Valpolicella Classico Superiore, 2007,
Roccolo Grassi, Veneto, Italy
~
(Supplement $10, $19 with Wine)
Whipped Chateau de Bourgogne
Endive, Confit Kumquat & Grapefruit Vinaigrette
Riesling, 2010, Special Select Late Harvest,
Henry of Pelham, Niagara, Ontario
~
Newfoundland Cloudberry Sorbet
Greek Yogurt, Roasted White Chocolate
& Crisp Meringue
~
Pear & Walnut Cake
Chestnut Purée, Cranberry, Tonka Bean &
White Chocolate Ice Cream
20 Year Old Tawny Port, Taylor Fladgate,
Vila Nova de Gaia, Portugal
Tasting Menu $120
Pairing Wines $60
Today From the Kitchen
| Seared Rougié Farms Duck Foie Gras
Roasted Pineapple, Jalapeno Candied Heart Nuts & Brioche Breadcrumb | 30 |
| 2oz. Glass of of Sauternes, 2007, Château Guiraud, Bordeaux, France | 20 |
| 10oz, 65 Day Dry Aged, Cumbrae Farms Rib Steak Maitake Mushrooms, Shallot Confit Roasted Sunchoke, Tarragon Jus | 50 |
Chef: VICTOR BARRY
Chef de Cuisine: PATRICK KRISS
[Download our Menu in PDF Format]
| [Ocean Wise] Recommended by the Vancouver Aquarium as an ocean-friendly seafood choice. |
| Please inform your server of any food allergies |
