MENU

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OURS

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sharing plates available until 10:00PM

 

RATIONS / 13
house bread, market cheese, herbed butter, house pickles, olives  

CURED TROUT + SMOKED CARROTS / 14.5
ontario trout, heirloom carrots, fennel cream, ginger, orange, dill 

BURRATA / 24
roasted red + yellow beets, honey citrus, arugula, sourdough toast

KALE SALAD / 14.5
kale, shaved cauliflower, shaved broccoli, beet chips, parsnip puree, tarragon vinaigrette

 FRIES / 7.0
hand-cut PEI spuds [add parmesan +3]

 

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MINE

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main plates available until 8:45PM

FETTUCCINI (V) / 28.0
vegan pasta, ratatouille, tomato sauce, basil cress

CORNISH HEN (GF) / 28.0
ontario hen, crispy polenta, green + yellow string beans, chicken jus, harissa

PORK TENDERLOIN (GF) / 26.0
ontario pork, fondant potatoes, apple + carrot chutney, spinach

BEEF TENDERLOIN (GF) / 38.0
ontario beef, smoked fingerlings, heirloom carrots, romanesco, brown butter carrot puree, jus

THE BURGER / 21.0
two (2) beef patties, aged cheddar, lettuce, tomato, pickles, green goddess with slaw and fries

FOGO ISLAND COD (GF) / 30.0
pan-seared cod, brown butter, capers, kale, rapini, butternut squash

 

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DESSERT

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desserts available until 10:00PM

 

SEASONAL
ask your server to hear what’s in season

 

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– menu by –

Chef Adrian Watson

– no modifications –

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