LUNCH
BEGIN
| BUTTERNUT SQUASH SOUP Maple Spiced Pecans, Sour Cream, Cinnamon Dust | 10 |
| YUCATAN HOT & SOUR SOUP Smoked Chicken, Goji Berries | 10 |
| MOZZARELLA DI BUFALA Grilled Radicchio, Sundried Tomato, Olive Oil | 11 |
| QUERCIA ROSSA PROSCIUTTO, ARUGULA SALAD Shaved Parmigiano, Raspberry Vinaigrette | 12 |
| SMOKED SALMON SALAD Belgian Endive, Horseradish, Lemon Olive Oil | 13 |
| CALAMARI SALAD Tomatoes, Spiced Rapini, Olives | 13 |
| FARMERS MARKET GREENS Champagne Vinaigrette, Snipped Herbs | 9 |
FOLLOW
| LAKE HURON PICKEREL FILET Forest Mushrooms, Potato Gnocchi, Basil Pesto | 19 |
| YELLOW FIN TUNA TARTARE, POTATO CHIPS Citrus Soya, Ginger, Avocado, Crispy Shallots | 20 |
| SEARED WILD DIGBY SEA SCALLOPS Mango Cucumber Salad, Hot Chilli Oil | 19 |
| NOVA SCOTIA LOBSTER SALAD Avocado, Maple Bacon, Blue Cheese Buttermilk Dressing | 24 |
|
STEAK TARTARE Potato Chips | 18 |
| CRISP DUCK SALAD Sumac-Dusted Green Papaya Slaw, Cashews | 19 |
| PULLED CHICKEN CAESAR SALAD Parmigiano, Avocado, Croutons | 17 |
| GRILLED RABBIT LOIN Porcini Mushrooms, Papardelle Pasta | 20 |
| CUMBRAE FARMS STEAK FRITES Café de Paris Butter | 24 |
| JENNIFER’S STILTON BRISKET BEEF BURGER
Pommes Frites | 19 |
| MAFALDA PASTA Truffle-Scented Mushroom Bolognese | 18 |
LUNCH SPECIALS
| MONDAY | |
| GRILLED STRIPED BASS Grape Tomatoes, Baby Spinach, Shaved Fennel | 22 |
| TUESDAY | |
| GRILLED “RARE” HANGAR STEAK Radicchio, Shaved Parmigiano, Olive Oil | 20 |
| WEDNESDAY | |
| ASIAN CHICKEN NOODLE SALAD Green Papaya, Anaheim Chilies, Coriander | 24 |
| THURSDAY | |
| PAPARDELLE PASTA Pulled Braised Short Ribs | 19 |
| FRIDAY | |
| LINGUINE PASTA Red Snapper, Rapini | 25 |
FOR THE TABLE
| POMMES FRITES Shaved Pecorino | 8 |
| FRENCH STYLE ONION RINGS Sea Salt | 8 |
| SAUTÉED RAPINI Garlic, Chili | 6 |
| BRADFORD FARM BEETS Balsamic, Olive Oil | 6 |
Executive Chef - DAVID LEE
Chef de Cuisine - GEOFF O’CONNOR
[Download our Menu in PDF Format]
