Menu Highlights

14oz Prince Edward County dry-aged côte de bœuf, chimichurri, bone marrow butter, crispy shallots, duck-fat frites.

Wild lake trout, brown butter, caperberries, fennel confit, crushed Niagara fingerlings, and watercress.

Wild Ontario mushrooms, aged Parmigiano-Reggiano, black truffle oil, confit garlic, and crispy sage.

Free-range Ontario chicken, herb and lemon, roasted root vegetables, crispy skin, and a pan jus.

Warm dark chocolate fondant, hand-churned vanilla bean ice cream, salted caramel, and toasted hazelnuts. Order ahead.

Buttery pastry shell, vanilla pastry cream, seasonal Ontario fruit, and an apricot glaze. Changes with the harvest.

Rotating selection of 3 Ontario artisan cheeses, honeycomb, seasonal fruit, candied nuts, and house crackers.

Three 3oz pours of Niagara Peninsula reds — sommelier-curated to pair with our wood-fire mains.

Our bar team crafts rotating cocktails using Ontario spirits, house bitters, and seasonal botanicals.

House-made shrubs, botanical sparkling water, and seasonal garnish. Refreshing, complex, and fully inclusive.