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

BRICKLAYERS BOARD

House & Local Charcuterie with Pickles, Mustards & Bread 25

CHEESE BOARD

With House Crackers, Fruit, Nuts & Preserves
1 ounce 12
2 ounce 22
3 ounce 30

HARVEST SALAD

with Grilled Roots & Tubers, Toasted Pumpkin Seeds,
Dried Cranberries, Shaved Monforte Cheese, Arugula Pesto,
and Caramelized Shallot Vinaigrette

Small 18 | Large 24

ONTARIO IN MARCH

with Wild Arugula, Roasted Beets,
Poached Pears, Shaved Radish, Maple Pecans,
and a Preserved Lemon Vinaigrette

Small 13 | Large 17

Communal

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

Three Course Chef's Choice 65  • 
Five Course Vegetarian 85  • 
Five Course Chef's Choice 110  • 
with Pairings 45  • 

after 5pm daily

Hot Kitchen

STONE SOUP OF THE DAY 9

THIS WEEK'S PIG

Market Price

DAILY FISH SELECTION & TECHNIQUE

Monger, Chef, and Ocean Wise Influenced
Market Price

GOOSE TWO WAYS

Pan-Seared Breast and Confit Leg,
with Sunchoke Purée, Goose Fat Potatoes
Braised Cabbage, and Five Spice Gastrique 45

ROASTED SQUASH

with Curried Lentils, Cilantro Emulsion,
Charred Northern Woods Mushrooms,
Quince Chutney, and Crispy Shallots 22

Sides

House Pickles 7

Mac & Cheese 9

Brown Butter Sautéed Greens 9

Grilled Sourdough Bread & Butter 7

Water Blanched & Deep Fried Chips 8

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

CHOCOLATE TRUFFLES & CHEESE

House Made Chocolate Truffles
and an Ounce of Ontario Cheese
with House Crackers, Fruit, Nuts, & Preserves 17

Just the Truffles 7 Just the Cheese 12

SEASONAL PIE

with Mascarpone Whip 12

STICKY TOFFEE PUDD

Warm Creme Anglaise 14

Chef Owner  Brad Long  •   Executive Chef  Reem Kamal-Al-Deen