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 25

CHEESE BOARD

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

THE DANFORTH SALAD

with Heirloom Tomatoes, Feta Emulsion, Shaved Cucumber & Red Onion, Black Olive Relish, and Lemon Basil Oil 19

ONTARIO IN OCTOBER

with Wild Arugula, Brussels Sprouts, Charred Corn, Grilled Peaches, Shaved Beets, Candied Pecans, and a Preserved Lemon Vinaigrette 17

Communal

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

Vegetarian 75  •  Meat 95
Fish 95  •  Chef's Choice 115

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 ELK LOIN

Corn Puree, Grilled & Marinated Endive, Cherry Mostarda, and Crispy Fried Brussels Sprouts 35

PULLED DUCK CONFIT

Pulled Duck Confit on a Zucchini Pancake with Chili Relish, Green Garlic Emulsion, and a Carrot Cabbage Slaw 28

CHARRED ANTIPASTO

Eggplant, Bell Pepper, Red Onion, Northern Woods Mushrooms, Pesto, Shaved Toscano, and Spicy Soppressata, served with Grilled Sourdough 22

Sides

House Pickles 7

Charred Zucchini 8

Coconut & 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

Today's Flavours
per three Truffles 5

WATERMELON & MATCHA

Compressed Watermelon, Matcha & Sunflower Mousse, Lime Granita, Watermelon Reduction, and Maple Roasted Sunflower Seeds 12

SWEET TOMATO RICOTTA CHEESECAKE

with Yellow Tomato & Vanilla Compote, Cherry Tomato Confit, Red Tomato & Vanilla Puree, Brown Butter Walnut Crumb, and Mint Oil
13

BLUEBERRY & LAVENDER SEMIFREDO

Fudge Bar, Lavender Tuile, Blueberry Compote, and Lavender Pearls 14

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur