Dinner Menu

Saturday, March 18th, 2017

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To Start


Butternut Squash and Beef Chili

crushed tortillas and cilantro

Woven Roots’ Young Greens

orange, fennel seeds and poppy

 Hake Tacos

almond romesco, dressed lettuces, jalapeno

Fried Creole Inspired Boudin Blanc

whole grain mustard, fingerlings, grilled onion and celery

Belgian Endive Salad

honey vinaigrette, grains of paradise, currants and toasted almonds

Garlic Sausage and Eggplant Cassoulet

white beans, black pepper and button mushrooms

 Steamed PEI Mussels

pickled Vidalia onion broth, parsley oil and toast

Daikon from Lee

chopped cilantro, spicy peanuts, sesame, Thai flavors

semolina toasts 3.



Pizzichi di Farro, braised NEFF beef, pepperoncini, sour cream

Potato spaetzle, corned beef hash, mustard, slow poached egg

Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions

Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots

Larger Plates


Roasted Lake Ontario Pike

celery root, spinach croquettes, capers, golden raisin

Whey Braised Veal Breast

polenta, broccoli, pickled fennel, parsley



Chocolate and Walnut Banana Bread

cocoa butter cream, praline and more bananas

Farmer’s Ground Buckwheat Cake

warm charred pineapple compote, cinnamon stick gelato and white chocolate

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio