Amuse:

Gooseberry bay Oysters (2)
red wine mignonette | ice wine jelly | fresh horseradish

Cold Appetizer:

Roasted Heirloom Carrots | Whipped Ricotta | Israeli couscous | Turmeric and ginger gel | Brioche crumble | Greenhouse greens

Warm Appetizer:

Atlantic Lobster Pot Pie
Atlantic lobster in a rich espresso bisque | roasted corn carrots and celery | crispy puff pastry

Mid-Course:

Duck Confit Gnocchi
fluffy potato pillows | sweet green peas | pulled duck confit | sage brown butter | freshly grated parm

Mains; choice of:

Beef Tenderloin
cipollini onions in agrodolce | celeriac puree | veal glace | root vegetables | herb oil | celery root crisps

Roasted Duck breast
Ontario duck breast | sweet potato pave | parsnip puree | sour cherry duck jus

Miso glazed Black Cod
 Soba noodles | Coconut/green tea consommé  | Bok choy | Julienne vegetables | Sesame seeds

Dessert:

Dark chocolate bundino, lightly whipped cream, toasted hazelnuts, chocolate shavings, fresh mint

Coffee/Tea Served with Dessert