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Dinner Menu October 6 – 17, 2016


Soup: harvest bisque--fall harvest vegetables and fruits puréed into a warming soup, with organic popped corn and popcorn cream ($8.50)

Charcuterie Board: house-made delicacies--Moon Tide Farm chicken liver parfait, confit chicken croquette, smoked chicken pâté, and 20 month old prosciutto. Served with house-made breads and pickles ($16 -- to share)

Salad: salad of roasted local squash, molasses butter, apple and balsamic reduction, goat cheese, kale chips, candied nuts and seeds ($8.50)


Steak: grilled 12 oz prime rib, herb crushed new potatoes, roasted organic tomatoes, onion rings, black garlic butter ($32)

Scallops: seared local scallops, okonomiyaki--Japanese vegetable pancakes, dashi mayonnaise, white miso and squash purée ($25)

Risotto: creamy risotto of locally grown heritage beets, finished with a red wine sauce, fresh herbs and shaved 30 month old parmesan ($20)

Chicken: roasted Moon Tide Farm chicken breast, puréed potatoes, salad of endives and house-made lardons, simple jus ($22)

Pork: Oulton's Pork belly, brined and braised for 16 hours and pan fried crisp, salad of roasted local squash and beets, sautéed rainbow chard, crab apple purée ($23)


Summer in Review: layered cake of home ice creams--strawberry, blackberry, blueberry, and house-made yoghurt ice creams, meringue, whipped cream ($7)

Oranges and Carrots: flourless orange and carrot cake, rich chocolate filling, garden carrot marmalade glaze, jaffa crisps ($7)