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

CHEESE BOARD

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

ROASTED BRUSSELS SPROUTS

with Shaved Cabbage, Dried Cranberry, Candied Pecans, Apple Cider Reduction, Pickled Things & Bacon Fat Dressing 16

GRILLED SQUASH

with Wild Arugula, Labneh, Za'atar, Monforte Water Buffalo Halloumi, Chili Spiced Pumpkinseeds & Preserved Lemon Vinaigrette 19

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 SELECTION & TECHNIQUE

Monger, Chef, and Ocean Wise Influenced
Market Price

PAN ROASTED LAMB

with Potato Gnocchi, Charred Broccoli, Sage Butter, Mountain Oak Gouda, and Rosemary & Red Wine Reduction 33

DUCK FRIED RICE

Pulled Duck Confit with Brussels Sprouts, Ginger & Scallion Oil, Finger Chili Emulsion, Pickled Chilis, and Crispy Duck Skin 28

CASSOULET

Braised Beans with Grilled Northern Woods Mushrooms, Pot Barley, Burst Cherry Tomatoes, Puffed Wild Rice, Persillade and Toasted Sourdough 22

Sides

House Pickles 7

Bacon Fat Brussels Sprouts 6

Crispy Polenta Fries with Scallion Emulsion 9

Coconut & Butter Sautéed Greens 9

Bread & Butter 7

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

CHOCOLATE TRUFFLES

Today's Flavours
per three Truffles 5

DARK CHOCOLATE ALMOND BAR

with Earl Grey Mousse, Bergamot Caramelized Oranges, Honeycomb, Candied Almond Crumb, and Orange Mascarpone 15

RED WINE PEAR & GINGER CAKE

with Coconut Whip, Red Wine Reduction, Dried Pear, and Pecan Rosemary Brittle
12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur