Appetizers

White endive salad with fire grilled Ontario bosc pear, crumbled raw-milk stilton, toasted walnuts with a cranberry plum Vidal vinaigrette 

OR

Marinated Ontario pickerel escabeche with citrus and olive oil jus, carrots, onions, oven roasted garlic, a splash of maple syrup, and crispy basil leaves 

OR

Tian of Newfoundland snow crab and avocado with organic Ontario heirloom tomato concasse, and cold pressed olive oil 

OR

Warm saganaki salad with flambeed raw-milk emmenthal cheese, portabello mushrooms, cherry tomatoes, Pernod liquor, and balsamic baco noir reduction

Main Courses

Grilled Chilean sea bass with green mango burre blanc, with herb crushed new potatoes, celeriac puree, sauteed garlic spinach, asparagus, and brocco-flower.

OR

Oven roasted organic free-range chicken supreme stuffed with baby spinach and triple cream brie, served with piquant red pepper jelly, herb crushed redskin potatoes and roasted root vegetables, drizzled with red pepper-infused oil 

OR

Roasted organic pork tenderloin wrapped in prosciutto served with oven roasted bosc pears, celeriac, and parsnips with a sage and sour granny smith glaze and grape seed oil drizzle 

OR

Grass-fed organic beef tenderloin, pan-seared with a spicy horseradish and thyme veloute, grilled root vegetable ragout and a trio of baby new potatoes 

OR

Crispy pan-seared wild organic salmon goujonnettes with smoked clementine and cinnamon reduction, herb crushed new potatoes, and baby spinach sautéed with garlic, drizzled with grape seed oil

Dessert

Individual hot chocolate fondant served with devil’s Mayan chocolate ice cream and Ontario raspberries 

OR

Classic banana split with caramelized organic bananas, your choice from a trio of ice creams and sauces, finished with fresh whipped cream, toasted walnuts, mint, and maraschino cherries

OR

Dark chocolate fondue with seasonal Ontario fruits and berries, home made rice-krispie squares, marshmallows, peanut butter, and graham crackers