Woolwich Dairy Goat Cheese
Savory rhubard chutney, honey balsamic glaze and apple

Yukon Gold Puree
Roasted garlic Vidalia onions and aged cheddar garnished with a chive infused crème fraiche

Hearts of Romaine
Crisp romaine leaves, tossed in a smoked jalapeno, garlic and padano dressing with grilled, double-smoked bacon

Asian Greens
Tatsoi, mizuna, shin geku tossed with sugared pecans, honeydew melon and wildberry vinaigrette

Tapas Platter
A presentation of cured and smoked meats, fresh seafood and market vegetables
$18 per platter serves 4, or as an individual appetizer add $2pp

"AAA" New York Striploin
Roasted and served English Cut on buttermilk and roasted garlic mashed potatoes, peppercorn Bourbon jus

Grilled "AAA" 10oz Striploin Steak
With smokey pepper ketchup and veal jus reduction

Atlantic Salmon
Char fired on a sweet potato and oregano pie with lemon butter

Braised Lamb Shank
Field and forest mushroom ragout, natural pan jus

Free Range Breast of Chicken
Skillet seared on barley, mushroom risotto natural pan essence

Chef's Menu
(available upon request)
Prepared and selected by Chef Roger Genoe

Crème Brulee
Creamy custard infused with Grand Marnier and vanilla bean

Napoleon Chocolate Pate
Layered milk and dark Belgian chocolate with roasted hazelnuts, served with fresh fruit paint

Cheesecake
Folded with white chocolate on banana crème anglaise

Apple Tart Tatin
Lightly caramelized apples baked under sweet puff dough with cinnamon ice cream

Dessert Variation
A composition of our selected desserts
(additional $2pp)

Includes appetizer, entree and dessert

$34-$38
priced per person based on entree

For reservations of 8 or more guests, please choose from only 3 appetizers,
3 entrees and 3 desserts
(prices exclude tax and gratuity)

Main Dining Room - 50 to 60 Guests
Private Dining Room - 8 to 28 Guests
Second Floor - Up to 46 Guests