~ SAMPLE MENU ~
chef’s tasting menu
menu
$99
_
wine pairings
$89
dip-dip egg
fried egg white mouse | confit yolk
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2014 2027 sparkling
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2014 2027 sparkling
wood oven sourdough breads
stirling churn 84 & emerald grasslands butters
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lustau east India cream sherry
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lustau east India cream sherry
alpine radish soup
black garlic | pickled radish | mustsu apple
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2016 cave spring cellars adam steps riesling
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2016 cave spring cellars adam steps riesling
our potatoes
crème fraiche | smoked trout caviar
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2016 ravine vineyard sauvignon blanc
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2016 ravine vineyard sauvignon blanc
smoked garden beets
pickled mushroom | horseradish | spruce
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2016 rosewood estates viognier
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2016 rosewood estates viognier
duck liver mousse
duc apricot compote | brioche
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2010 burning kiln chenin blanc
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2010 burning kiln chenin blanc
grilled ontario shrimp
k2 heritage grits | fermented jimmy pepper fume
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jumai unpasteurized ontario spring water sake
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jumai unpasteurized ontario spring water sake
linc farm pork ragù a la bolognese
house extruded rigatoni | monforte goat tomme cheese
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2016 foreign affair sangiovese
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2016 foreign affair sangiovese
dry aged beef
creamed kale | jerusalem artichoke
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2013 stratus red
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2013 stratus red
icewine float
grape sorbet | sparkling "raw" duc vineyard gewürztraminer icewine
preserved plum clafoutis
rosemary ice cream
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rosewood estates mead royale
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rosewood estates mead royale
petits fours
~ SAMPLE MENU ~
backhouse tasting menu
menu
$49
_
wine pairings
$39
dip-dip egg
fried egg white mouse | confit yolk
_
2014 2027 sparkling
_
2014 2027 sparkling
wood oven sourdough breads
stirling churn 84 & emerald grasslands butters
_
lustau east India cream sherry
_
lustau east India cream sherry
choice of appetizer
ALPINE RADISH SOUP | black garlic | pickled radish | mustsu apple
SMOKED GARDEN BEETS | pickled mushroom | horseradish | spruce
DUCK LIVER MOUSSE | duc apricot compote | brioche
SMOKED GARDEN BEETS | pickled mushroom | horseradish | spruce
DUCK LIVER MOUSSE | duc apricot compote | brioche
choice of main
PORK RAGU a la BOLOGNESE | house made rigatoni | goat tome
HERITAGE CHICKEN | composition from garden carrots
SPIT ROASTED PORK LOIN | romesco | white bean cassoulet | turnip
PIKE & ONTARIO SHRIMP | radish | fermented jimmy pepper fumé
DRY AGED BEEF | creamed kale | jerusalem artichoke | $10 supplement 6oz
HERITAGE CHICKEN | composition from garden carrots
SPIT ROASTED PORK LOIN | romesco | white bean cassoulet | turnip
PIKE & ONTARIO SHRIMP | radish | fermented jimmy pepper fumé
DRY AGED BEEF | creamed kale | jerusalem artichoke | $10 supplement 6oz
choice of dessert
ONTARIO ARTISANAL CHEESE | black walnut & raisin sourdough | $5 supplement
PANNA COTTA | vodka cherries | hazelnut tuille
PLUM CLAFOUTIS | rosemary ice cream
PANNA COTTA | vodka cherries | hazelnut tuille
PLUM CLAFOUTIS | rosemary ice cream
petits fours
~ SAMPLE MENU ~
lunch tasting menu
Lunch Served Friday – Sunday 11:30am-2:30pm
menu
$39
_
wine pairings
$29
dip-dip egg
fried egg white mouse | confit yolk
_
2014 2027 sparkling | 2016 raventos i blanc cellars sparkling (esp)
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2014 2027 sparkling | 2016 raventos i blanc cellars sparkling (esp)
wood oven sourdough breads
stirling churn 84 and emerald grasslands butters
daily soup
garnished seasonally
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2015 meldville sauvignon blanc | 2013 staete landt sauvignon blanc (nz)
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2015 meldville sauvignon blanc | 2013 staete landt sauvignon blanc (nz)
linc farm lamb shank ragù
house made rigatoni | monforte feta cheese | swiss chard
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2014 stratus tumbler merlot | 2015 redstone cabernet franc
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2014 stratus tumbler merlot | 2015 redstone cabernet franc
~ or ~
smoked whitefish
brown butter | fiddleheads | radish
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2015 henry of pelham estate chardonnay | 2015 tawse county chardonnay
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2015 henry of pelham estate chardonnay | 2015 tawse county chardonnay
~ or ~
heritage chicken
niagara mushroom ragù | asparagus
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2016 leaning post gamay noir | 2015 baud pere et fils trousseau
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2016 leaning post gamay noir | 2015 baud pere et fils trousseau
strawberries
wood-fired angel food cake | variation of strawberries | meringue
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dillon’s vermouth | antica formula vermouth (it)
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dillon’s vermouth | antica formula vermouth (it)
~ SAMPLE MENU ~
a la carte menu
Lunch Served Friday – Sunday 11:30am-2:30pm
wood oven sourdough breads
7
stirling churn 84 & emerald grasslands butters
harvest 365 greens
13
cold pressed canola | verjus
daily soup
13
garnished seasonally
backhouse charcuterie
27
cured meats, pates & terrines | preserves | sourdough breads
ontario artisanal cheese
3pcs 17 | 5pcs 27
raisin & grimo black walnut sourdough
linc farm pork ragu a la bolognese
23
house made rigatoni | monforte tommy cheese | fried sourdough
smoked whitefish
28
brown butter | radish | pickled mushroom | green garlic
elora heritage chicken
28
niagara mushroom ragù
venison burger
25
monforte sales cheese | pancetta | black garlic aioli | lettuce | b&b pickles