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Seasonal Menus: each visit offers fresh, delectable discoveries.
Parmigiano soup, shallot jam, rye crumb
Tempura broccoli with pickled pepper aioli, grated Parmesan and lemon zest
Beet salad, Beet Caramel, Goat Cheese, ginger honey vinaigrette
PEI Beef tartar, Roasted Garlic & Blackpepper Truffle aioli, House Pickled Vegetables and Mustard Seed.
Romaine, radicchio and kale, maple double smoked bacon, sourdough croutons
Sea bream crudo, thai basil, apples, chili, citrus, olive oil
Tomato Fennel Mussel Broth, Saffron Potato Rouille , Grilled Sour dough
Grilled striploin, black garlic butter, charred cabbage, yeast vinaigrette
Boneless short rib, creamy pecorino polenta, roasted Juniper Farm vegetables, chanterelle mushrooms, Overflow porter demi
Parisienne Gnocchi, roasted mushrooms, sage, brown butter, sunflower gremolata
Birch syrup miso glaze, Grilled broccoli, cured egg yolk
Babaganoush, Quinoa Tabbouleh, Caponata, Toasted Pine nuts and Cilantro
Chef’s seasonal inspiration
Citrus posset, red currant, mint
Lavender Caramel, Marshmallow, Caramelized Peanuts, Espresso Ice Cream
Sour Cream Ice cream, miso Caramel apples, Milk crumb
Balsamic Glaze and Lemon Basil Sorbet
Selection of three Canadian premium cheeses, candied nuts, preserved berries
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