APPETIZERS

Lobster Panicotta
On a Bed of Niagara Seedlings and Chervil Vinaigrette

Tower of Grilled Niagara Vegetables
Garnished with Chevre Noir and a Balsamic Glaze

Seared Tuna Loin
With Shiitake, Scallions, Soba Noodles and a Soy Sesame Dressing

Wild Mushroom Tart
Topped with Gruyere and Micro Cress

Grilled Black Tiger Shrimp
With Pico de Gallo, Watercress, Ancho Aioli and Lime Vinaigrette

Epicurean Chicken Liver Pate
With Niagara Chutney, Ontario Mustards and Toast Points

Citrus and Vodka Cured Salmon
With Baby Spinach and Grey Goose Vinaigrette

Soft Centered Eggs
With Chinese BBQ Pork, Broccoli and Toasted Sesame Seeds

Seared Ocean Perch
On a Bed of Sweet Pea Risotto and Topped with Chervil Cress

Pan Seared Pheasant Breast
On a Bed of Caramelized Celeriac, Chestnut Puree and Wild Mushroom Sauce

Epicurean Crab Cake
With Citrus Reduction

Terrine de Foie Gras
With Grape Compote and Toasted Brioche

ENTREES

Roasted Ontario Pork Tenderloin
With Summer Apples, Fennel, Caramelized Cipollini and Whole Grain Mustard Sauce

Grilled Northern Ontario Pickerel
In a Nest of Baby Heirloom Carrots, Broccoli Rabe and a Vermouth Veloute

Grilled Bison Fillet
On a Bed of Baby Spinach, Wild Mushrooms, New Potatoes and a Juniper Reduction

Seared Pacific Sable Fish
With Shiitake, King Oysters, Bok Choi, Udon Noodles, Sesame and Dashi Broth

Prosciutto Wrapped Chicken Supreme
With Bocconcini, Orzo, Cremini, Baby Arugula and a Rustic Tomato Sauce

Grilled Atlantic Salmon
On a Bed of Jasmine Fried Rice, with Shiitake, Scallion and Thai Coconut Sauce

Roasted Tenderloin of Ontario Elk
With Root Vegetable Dauphinoise, Spinach and a Foie Gras Reduction

Roasted Fillet of Tilapia
A Top Grilled Polenta, with Salsa Verde and Extra Virgin Olive Oil

Seared Beef Tenderloin
With Roasted Tomatoes, Portabellas, Fingerlings and a Red Wine Sauce

Grilled Black Tiger Shrimp
On a Bed of Mexican Coleslaw with Ancho Aioli

Braised New Zealand Lamb Shank
With Israeli Couscous, Seasonal Vegetables and Fresh Mint

Poached Monkfish
With Preserved Lemon, Calamata Olives and Tomato Fondue

SOUPS AND SALADS

French Onion
Topped with Baguette and Fresh Gruyere

Niagara Baby Greens
With Oven Dried Tomatoes and Verjus Vinaigrette

Carrot Volute
Garnished with Coriander Crème Fraiche

Classic Caesar Salad
Topped with Crisp Pancetta, Reggiano and Croutons

Atlantic Lobster Bisque
With Butter Poached Claw and Chervil

Belgium Endive Salad
Garnished by St. Agur, Candied Walnuts and Sherry Vinaigrette

Local Butternut Squash
Topped with Chive Baton and Double Smoked Bacon

Canadian Snow Crab Salad
With Avocado, Watercress, Teardrop Tomatoes and Lime Chili Dressing

Niagara Gazpacho
Garnished with Extra Virgin Olive Oil and Balsamic Reduction

Salad of Roasted Niagara Beets
With Pecorino Fresco and a Whole Grain Mustard Dressing

Mussel Soup
In a Gewurztraminer Broth topped with Tomato Concasse

Antipasto Salad
With Mini Bocconcini, Prosciutto and Balsamic Vinaigrette