Dinner

Dishes, ingredients and prices are subject to
change as menus are adapted daily.

Cold Kitchen

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit and Cheese
with Browned Butter Vinaigrette

Small 17 | Large 22

GRILLED CHARTREUSE RADICCHIO

with Scallion & Chili Sofrito, Burnt Orange Marmalade, and Guanciale Lardons 16

WINTER GRAIN SALAD

Wheat Berries, Shaved Kolrabi, Montforte Water Buffalo Queso Fresco, Pickled Northern Woods Mushrooms, Arugula Pesto and a Six Minute Egg
16

BRICKLAYERS BOARD

House Cured Meats, Pâté, Smoked Trout & Pickles, Mustards & Toast 22

TROUT GRAVLAX

House Cured with Creme Fraiche, Red Onion, Boiled Potato, Dill, Beet Pickled Egg, and Radish 18

Communal

Each of these full evening meals is served
family style with appropriate accompaniments
in a five course presentation

Vegetarian 65  •  Meat 85
Fish 85  •  Chef's Choice 95

after 5pm daily

Hot Kitchen

STONE SOUP OF THE DAY 9

THIS WEEK'S PIG

Market Price

DAILY FISH

Market Price

PORT GLAZED PHEASANT

Seared with Bacon, Potato, Apple Croquette, Spiced & Cider, Caramelized Cabbage, and Mustard Cream Sauce 34

GRILLED ONTARIO HARVEST STRIPLOIN

with Honey, Ras el Hanout, and Chermoula Relish 42

ROASTED HEIRLOOM ROOTS

Vadouvan Roasted Carrots, Caramelized Parsnips, Dill & Quinoa Crisps, and Coconut Yogourt 24

SUNCHOKE & CELERIAC

with Toasted Walnuts, Black Walnut Dressing, Mountainoak Gouda, and Micro Greens 26

HOUSE FETTUCCINE

Butternut Squash, Rosemary, Sage, and Five Brothers' Cheese
Appetizer | 17
Main | 26

Sides

Olive Oil Fingerlings & Scarborough Fair Herbs 7

Simple Greens & Micro's 9

Bread & Butter 7

Cheese 11

per 30g (ounce)

Sautéed Northern Woods Mushroom 9

White Bean Ragout with Garlic, White Wine & Cream 8

Fettucine with Black Pepper & Pecorino 9

Desserts

ORANGE PANNA COTTA

with Ginger Crumble, Orange-Cranberry Sauce, Burnt Honey Toffee, and Orange Slices 12

LEMON RICOTTA BEIGNETS

with Crème Anglais, Blondie Crumbs, and Blueberry Compote 11

HOT CHOCOLATE PROFITEROLES

with Chocolate Pastry Cream, Toasted Italian Meringue, Brownie Crumbs, Spicy Fudge Sauce, Tempered Chocolate Shards 14

SPICED RED WINE POACHED PEAR

with Almond & Coconut Cake, Nutmeg Sugar, Coconut Whip, Almond Praline, and Red Wine Gastrique 12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur