Menus may not be exactly as shown as menu items change daily
Crisp iceburg, red leaf lettuce, endive, house-smoked bacon, white anchovies, cucumber, cherry tomato, soft-boiled egg, garlic croutons, Grana Padano, garlic anchovy dressing
Baby kale, quinoa, broccoli, golden beets, blueberries, strawberries, goat cheese, sunflower seeds, pomegranate vinaigrette
Pears, shaved fennel, carrots, toasted walnuts, shaved Niagara gold cheese, roasted onions, dijon vinaigrette
Honeybee goat cheddar, Ashley goat blue, charred triple-cream goat brie, house-pickled cherries, pistachio butter, toasted brioche
Spiced split pea fritters, salted mango, scotch bonnet hot sauce, tamarind dip
Two selections crafted daily by our Chefs
Crab meat, spinach, feta, fresh mint & dill wrapped in phyllo, chili sauce, preserved lemon
Green olive & sausage tomato ragout, preserved lemon, brown butter
Spicy sesame, ginger lemon, or scotch bonnet & peach
Made with Vincenzo’s fresh pasta
Truffled lamb ragout, marinated tomatoes, wilted spinach, shitake & cremini mushrooms, Grana Padano
Rosé sauce, asparagus, sweet peppers, red onions, cherry tomatoes, wilted spinach, Grana Padano
Basil pesto, oven-roasted tomatoes, red onions, spinach, pine nuts, garlic chips, nutmeg, Grana Padano
See your server for today’s selection Add Side Roti half 2 full 4
Pan-seared, chilled quinoa salad with sweet peppers, arugula, grape tomatoes, shaved fennel, sunchoke purée
Moroccan-spiced sweet peppers, eggplant, chickpeas wrapped in zucchini, with cashew cream, herb salad, pickled onions, basmati rice, toasted cashews
8oz Ontario AAA bavette steak, curried potatoes, garlic aioli, marinated red cabbage & cucumber, red wine jus
Marinated with rosemary & charred lemon, pan-roasted, mushroom barley, honey roasted beets, watercress Full Bird 36 Half Bird 28
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