SPRING/SUMMER MENU 2025

* RAWS *

Freshly Shucked Oysters | 5.25/each

Assorted Accoutrements

Shrimp & Mango Ceviche | 25

Red Onion, Jalapeño, Cilantro, Avocado

Tuna Tataki | 30

Ponzu Mushrooms, Teriyaki Onion, Ginger Pickle,

Wasabi Mayo, Edamame

* Cold plates *

Crispy Pig Ear Salad | 18

Little Gem, Watermelon Radish, Crispy Capers, Maple-Dijon

Muhammara Dip | 20

Dukkah, Pomegranate Molasses, Pickles, Flatbread

Burrata, Strawberries & Rhubarb | 36

Honey Ginger Rhubarb, Strawberries, Toasted Hazelnuts,

Pink Peppercorn Oil, Focaccia

Smoked Rainbow Trout Rillettes | 28

Dill Crème Fraîche, Dijon, Chive, Kettle Chips, Caviar

Chicken Liver Brûlée | 20

Haskap Berry Jam, Toasted Whole Grain Hearth Sourdough

Larb Style Beef Tartare | 25

Shallot, Chili, Herbs, Toasted Jasmine Rice, Fish Sauce

* HOT plates *

Duck & Pork Dumplings | 20

Black Vinegar Reduction, Chili Oil, Fried Garlic

Sweet & Spicy Roasted Carrots with Crispy Tempeh | 25

Maple, Rose Harissa, Ginger, Orange, Scallions, Tahini

Fried Calamari | 20

Chipotle Mayo, Lime Crema, Jalapeño, Pickled Onion, Cilantro

Grilled Octopus | 25

Romesco Sauce, Pearl Couscous Salad, Arugula

Pork Belly Burnt End | 20

House Bold BBQ, Garlic Dill Pickles

Pan Roasted Pickerel | 34

Shallot, Lemon, Caper, Brown Butter, Parsley

Hunter Fried Chicken | 20

Pickled Summer Squash, Buttermilk Ranch, Hot Honey, Dill

Tom Yum Seafood Fettuccine | 34

Shrimp, Scallops, Mussels, Lemongrass, Galangal, Coconut Cream

Jerk Duck Confit | 22

Guava BBQ Sauce, Rice and Peas, Sweet and Sour Coleslaw

7oz Sous-Vide Denver Steak | 38

Burnt Chili Chimichurri, French Fries

Roasted Bone Marrow | 1pc/22, 2pc/40

Parsley-Caper Salad, Kozlik’s Mustard, Maldon Salt

Balinese Pork Knuckle | 39

Spicy Green Chili Relish, Sweet and Sour Tamarind Sauce

* sIDES *

Truffle Fries | 10

Truffle Aioli, Black Pepper, Chive

Roasted Broccolini & Asparagus | 12

Brown Butter, Lemon, Sea Salt

Ontario Heirloom Tomatoes | 12

Sherry Vinegar, Dukkah, Olive Oil, Basil

* Charcuterie *

Prosciutto

Dry cured ham, soft textured, sweet and salty

Soppressata

Oblong shaped salami. Salty with a slight hint of spice

Soppressata

Oblong shaped salami. Salty with a slight hint of spice

Lonza

Dry Cured pork loin. Lean with mild salinity

Coppa

Dry Cured Pork Collar with sweet notes and slightly spiced

Elk Summer Sausage

Rich yet not overpowering, offering subtle sweet notes

* Cheese *

Aged Goat Cheddar

Orangeville Ont. | Woolwich | Firm | Pasteurized Goat’s Milk

Smooth and firm texture with a mild buttery flavor and a slightly tangy finish. 

Handeck

Woodstock Ont. | Gunn’s Hill | Firm | Pasteurized Cow’s Milk

Swiss inspired washed rind cheese with a dry hard body.
Robust and complex flavors with nutty overtones. 

Oxford Harvest

Woodstock Ont. | Gunn’s Hill | Semi-Firm | Pasteurized Cow’s Milk

Mild and slightly robust washed rind cheese with a smooth and creamy body.
Buttery flavours with a hint of nut and a light lactic finish.

Wild Nettle Gouda

New Hamburg Ont. | Mountain Oak | Semi-Firm | Unpasteurized Cow’s Milk 

Smooth and creamy texture with an earthy and herbal flavor.

La Sauvagine

Saint-Raymond de Portneuf, Qué. | Alexis de Portneuf | Soft | Pasteurized Cow’s milk

Soft surface ripened cheese with a runny ivory body.
Fresh butter flavor with a hint of Mushroom.

* DESSERTS *

Crème Brûlée | 10

French Vanilla Custard, Caramelized Sugar

Salted Chocolate Brownie | 10

Rye Flour, Miso Caramel

Coconut Lime Tart | 10

Graham Crust, Coconut Snow