~ EVOLVING MENU ~
chef’s tasting menu
menu
$99
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wine pairings
$89
snacks
little bites from the kitchen
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2014 2027 sparkling
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2014 2027 sparkling
ontario shrimp tempura
kohlrabi "agnolotti" | fermented jimmy pepper
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jumai unpasteurized ontario spring water sake
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jumai unpasteurized ontario spring water sake
wood oven sourdough breads
artisanal butters
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lustau east India cream sherry
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lustau east India cream sherry
chilled sweet pea puree
mint | pickled leek | creme fraiche | lemon balm
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2016 cave spring cellars adam steps riesling
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2016 cave spring cellars adam steps riesling
arctic char
smoked peas & potatoes | sauce from smoked fish skeletons | pork nduja
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2017 fielding estates pinot gris
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2017 fielding estates pinot gris
wood-fired squab
swiss chard | sprouting broccoli | fowl jus
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2016 2027 cellars lot 345 pinot noir
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2016 2027 cellars lot 345 pinot noir
leaf it to ashley
our farmers' daily selection of farm green and vegetables
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2016 tawse estate unfiltered gammay noir
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2016 tawse estate unfiltered gammay noir
90 day dry aged beef
variations of kale | béarnaise sauce
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2013 stratus red
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2013 stratus red
icewine float
sorbet | sparkling "raw" duc vineyard gewürztraminer icewine
strawberries
sake sabayon | honey cultured cream | buttermilk cake
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2016 clos lapeyre jurançon
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2016 clos lapeyre jurançon
backhouse tasting menu
snacks + bread & butter + choice appetizer, entrée & dessert
$69
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enhance with wine pairings
+ $49
snacks | $14
little bites from the kitchen
wood oven sourdough breads | $7
artisanal butters
appetizers | $15
SWEET PEA PUREE | mint | creme fraiche | lemon balm
ONTARIO SHRIMP | kohlrabi "agnolotti" | fermented jimmy pepper
LEAF IT TO ASHLEY | our farmers' daily selection of farm greens & vegetables
ONTARIO SHRIMP | kohlrabi "agnolotti" | fermented jimmy pepper
LEAF IT TO ASHLEY | our farmers' daily selection of farm greens & vegetables
entrées | $42
ARCTIC CHAR | SMOKE PEAS & POTATOES | sauce made from smoked fish skeletons | pork nduja
WOOD-FIRED SQUAB | swiss chard | sprouting broccoli | fowl jus
90 DAY DRY ADED BEEF | variations of kale | béarnaise sauce
WOOD-FIRED SQUAB | swiss chard | sprouting broccoli | fowl jus
90 DAY DRY ADED BEEF | variations of kale | béarnaise sauce
desserts | $12
ONTARIO ARTISANAL CHEESE | black walnut & raisin sourdough | $5 supplement
STRAWBERRIES | sake sabayon | honey cultured cream | buttermilkl cake
PRESERVED CHERRY CLAFOUTIS | double cream ice cream
PANNA COTTA | sheldon creek milk | ontario saffron | fennel | lemon balm sorbet
STRAWBERRIES | sake sabayon | honey cultured cream | buttermilkl cake
PRESERVED CHERRY CLAFOUTIS | double cream ice cream
PANNA COTTA | sheldon creek milk | ontario saffron | fennel | lemon balm sorbet
~ SAMPLE MENU ~
lunch tasting menu
Lunch Served Friday – Sunday 11:30am-2:30pm
menu
$49
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wine pairings
$29
megg's egg
fried egg white mouse | trout caviar | confit yolk
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2014 2027 cellars sparkling
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2014 2027 cellars sparkling
wood oven sourdough breads
artisanal butters
sweet pea puree
creme fraiche | mint | lemon balm
_
2016 cave spring cellars adam steps riesling
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2016 cave spring cellars adam steps riesling
Choice of Main
CONFIT DUCK | variations of kale | fowl jus
LINC FARM PORK RAGU | monforte tommy cheese | house extruded rigatoni
ARCTIC CHAR | smoked peas & potatoes | pork nduja | bok choy | race made from smoked fish skeletons
LINC FARM PORK RAGU | monforte tommy cheese | house extruded rigatoni
ARCTIC CHAR | smoked peas & potatoes | pork nduja | bok choy | race made from smoked fish skeletons
STRAWBERRIES
sake sabayon | buttermilk cake | honey cultured cream
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2016 clos lapeyre jurançon
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2016 clos lapeyre jurançon
~ SAMPLE MENU ~
a la carte menu
Lunch Served Friday – Sunday 11:30am-2:30pm
wood oven sourdough breads
7
artisanal butters
leaf it to ashley
13
our farmers' daily selection of farm greens & vegetables
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
arctic char
28
smoked peas & potatoes | sauce made from smoked fish skeletons | pork nduja | bok choy
confit duck
28
variations of kale | fowl jus
dry age beef burger
25
monforte sales cheese | pancetta | black garlic aioli | lettuce | b&b pickles