Dinner Menu

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(613) 238-7063

Dinner Menu

Our philosophy is based upon changing involved – and sometimes intimidating – culinary experiences into the comfortable and remarkable. We are committed to working with our many great suppliers to source the best and most flavourful ingredients possible. Many of these products are sustainable, local and organic. Our goal is to showcase the purity and uniqueness of flavour of individual ingredients, which are prepared with great care for our guests. We are honoured to cook for you.
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Dinner Appetizers

Young Organic Salad Greens	Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat Cheese and Crispy Shallots	13

Pig Cheek Confit	Pig Cheek Confit, Dark Roasted Potato Skin Broth, Pork Rinds Dusted in Dry Aged La Sauvagine, Scallions and Malt Vinegar Crème Frâiche	16

Ahi & Albacore Tuna	Lightly Cured Ahi Tuna Sashimi, Albacore Tuna Vanilla Mousseline, Grapefruit & Coriander Leather, Mustard Seed “Caviar” and Grilled Jalapeño Cornbread	18

House Made Malfatti Pasta	Red Wine Braised Bison Shortrib, Toasted Pistachios, Bleu Benedictine Cheese Fondue and Port Syrup	17

St. Simon Oyster Po’Boy Sandwich	Fried Oysters, In-House Smoked Chipotle Remoulade, Napa Slaw, Caramelized Onions, Double Smoked Bacon and Sunchoke Chips	18

“Pozole” Soup	Braised Goose, Hominy, Cubanelle Peppers, Shredded Cabbage, Caramelized Pearl Onions and Fresh Squeezed Lime Juice	12

Broiled Escargot	Pernod Butter, Toasted Pine Nut Soil, Rapini Blossoms, Hon-Shimeji Mushrooms and Talleggio Fondue	15

Veal Sweetbread Millefeuille	Almond & Pignoli Granola, Baby Squash, Truffled King Eryngii Mushrooms and Cream Vinaigrette	19
Dinner Main Courses

Québec Bison Striploin	Saffron Poached Potatoes, Mango & Avocado Guacamole, Grilled Pickled Zucchini, Cumin Chili and Wilted Cilantro	41

Wild BC Sockeye Salmon	Cassava Root “Hash Browns”, Shiitake Mushrooms, Grilled Endive and Leek & Horseradish Beurre Blanc	33

Vegetable “Cannelloni”	Squash Risotto wrapped in Red Cabbage, Baby Carrots, Julienned Peas & Leeks, Toasted Almonds, and Truffled Mushroom & Honey Consommé	27

Cornish Game Hen	Cinnamon-Dusted Spatchcocked Hen, Lemon Spaetzle, Wilted Arugula, Creamed Leeks and Espresso Beurre Pan Jus	32

Pan Seared Pacific Lingcod	Roasted Fingerlings, Celeriac, Easter Egg Radishes, Eggplant & Olive Caponata and Mushroom Consommé	35

‘AAA’ Alberta Beef Tenderloin	Marinated Beef, Oxtail & Chèvre Dumplings, Soffritto, Baby Bok Choy, Cippolini Onions, King Eryngii Mushrooms and “French Onion Soup”	41

Lake Erie Walleye	Shiitake Mushrooms, Fried Cauliflower, Lentils du Puy, Brown Butter and Cubanelle Pepper Turnip & Leek Ragoût	32

Québec Lamb Saddle Roulade	Merguez, Chicken Liver, Swiss Chard, Panko, Herbs, Mint Roasted Roots Timbale, Sunny-Side Up Quail Egg and Lamb Jus	39
The Tasting Menu A special Chef’s inspirational Tasting Menu navigated by Chef Michael Moffatt & Sommelier Pieter Van den Weghe Five Course Menu 79. Optional Wine Pairing 42. Optional Cheese Course 16. Thank you for understanding that we can only offer this experience for an entire table, due to the complex nature of its service.