A selection of Nat’s artisanal bread

Hearty white bean and vegetable soup,  shredded ham hock, parsley, lemon oil

Romaine, radicchio and kale, maple double-smoked bacon, sourdough croutons

Figs, blood orange, brioche crouton, mascarpone, toasted almonds, bitter greens tossed in a honey & vanilla vinaigrette

Grilled Le Coprin mushrooms, Nat’s sourdough bread, goat cheese, chives, brandy cherries

Dried cedar smoked berries, toasted hazelnuts and candied Ontario walnuts, green goddess aioli

Selection of terrines, pâtés, rillettes, cured meats, and fish. Served with mustards, chutneys, preserves, with toasted baguette

Roasted parsnip and carrots, king mushrooms, creamy mashed potatoes, blue cheese and caramelized onion butter, port reduction

Celeriac & fennel mousseline, jeweled pearl couscous, braised endive, pistachio, orange beurre blanc

Sweet potato purée, stewed tomato, carrot & leek confit, roasted cipollini onions, red wine reduction

Garlic and parsley roasted potatoes, roasted squash, chestnut stuffing, cranberry blackberry chutney, toasted pepitas, aromatic pan jus

House made pappardelle pasta, crispy sage, pancetta lardons, tossed in goat cheese, olive oil, and chili flakes

Stuffed with quinoa, lentils, caramelized onion and roasted red pepper, blood orange salad, spiced eggplant cream, wild rice crisps

Cinnamon Chantilly, orange marmalade, white chocolate   

Raspberry sorbet, physalis and flaked sea salt

Seasonal inspiration

Assortment of Canadian cheese, house made jams, jellies and preserves, served with crostini