MENU

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OURS

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sharing plates available until 10:00PM

PICNIC (GF) / 13
crackers, market cheese, cured meat, pickles, olives, roasted grapes

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

GREEN SALAD (GF*)/ 14.5
new farm greens, quinoa chips, strawberries, hemp seeds, shallot vinaigrette

COBB  SALAD (GF)/ 16.5
new farm greens, snow crab, smoked bacon, avocado, egg, house aioli

FRIED SHISHITOS (GF*)/ 8.0
shishito peppers, lemon and lime zest, maldon salt

CALAMARI (GF)/ 14.0
atlantic squid, jalapeños, chipotle aioli, lemon

BUFFALO CAULIFLOWER (GF)/ 12.0
cauliflower and house buffalo sauce

FRIES (GF*) / 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*) / 24.0
house noodles, ratatouille, tomato sauce, basil cress

CORNISH HEN / 28.0
ontario hen, polenta, green and yellow string beans, harissa, jus

PORK CHOP (GF) / 26.0
potato salad, mushrooms, broccolini, scallions

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

THE BURGER / 23.0
canadian beef, aged cheddar, lettuce, tomato, pickles, green goddess with slaw and fries (add bacon +3)

MARKET FISH / MP
catch of the day paired with market sides

 

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SIDES

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add a little somethin’ to any part of your meal

CHEF’S VEG / MP

POTATO SALAD / 5

BACON / 3

MARKET CHEESE / MP

BREAD AND BUTTER / 5

PARMESAN / 3

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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 or substitutions –

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