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APPETIZERS
Soup of the Day
Chef's seasonal creation made with locally
grown produce
Foie Gras Torchon
Our maple syrup, salt and spice cured foie gras
is served with a blueberry soup made with local
blueberries and pain perdu
Perch Escabeche
Citrus marinated perch with a brulee finish served
with a grilled sweet corn panna cotta and
Devonshire herb salad
Goat Cheese Bavarois
A French style goat cheese and Bavarian cream
mousse on a charcoal roasted beet puree,
topped with candied fennel and pickled onion
Field Greens
Oven dried apple, sun dried cranberries,
sunflower seeds and brie over Quintessentials
mixed greens, tossed in a ginger thyme vinaigrette
Tomato Boccacini Salad
Local Honeywagon mixed organic tomatoes and
baby arugula accompanied by a light mozzarella
foam, white balsamic jelly and artisinal olive
oil, sprinkled with Balinese sea salt
ENTREES
Steak Au Poivre
12oz AAA Canadian ribeye crusted with roasted
pepper and pan seared. Served with potato rosti,
wild mushroom and double smoked bacon sautee,
glazed root vegetables , stilton butter and a
cabernet demi glace
Provençal Cornish Hen
Local buckwheat honey and herb roasted Cornish
game hen with a roasted garlic pomme puree,
haricot vert and an organic tomato tarte tatin
European Sea Bass
Pan seared potato crusted Sea bass with fume
infused fumet served atop petit seasonal
vegetables
Braised Lamb Shank
Locally raised Ontario lamb shank cooked slowly in
Huffs Estates Cabernet Franc with spice roasted
squash puree, five bean ragout and a plum-
mint gastrique
Sweet Potato Ravioli
Hand made in house sweet potato stuffed ravioli,
tossed with caramelized onion and fennel, baby
spinach, confit cherry tomatoes and "broken down
pesto"
Vanilla Pheasant "Confit"
Pan Seared Pheasant breast slowly cooked in
vanilla infused olive oil and served with grains of
paradise-peppered cherry demi, tea scented Israeli
cous cous and petit seasonal vegetables
Chef's Game Creation
Local seasonal game prepared daily by our Chef
and market priced. Make inquires with your server
about today's creation.
DESSERTS
Apple Crumble
Homemade apple-maple confit with a cinnamon
spiced roasted oat mousse and dulce de leche
Black Forest Cake
Bitter sweet chocolate torte with a warm cherry
relish accompanied by Guiness-chocolate ice
cream and vanilla chantilly
Rice Pudding
Pearl barley toasted golden brown and slow
cooked with rum raisins in vanilla and orange
scented cream topped with rice puff pralines
Pumpkin Pie
Warm spiced pumpkin espuma served with a
pumpkin seed cookie and candied pumpkin
Cheese Plate
A selection of local, Canadian and imported
cheeses served with a pear and port compote
and crostini
Homemade Ice Cream
Inquire about our fresh seasonal flavor
First Frost
Huffs Estates First frost dessert wine served
by the glass
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