Beet and spinach salad with feta and pine nuts finished with a balsamic reduction and avocado oil;
Green lentil soup finished with lemon and fresh mint;
Sous vide chicken breast with orange-tarragon butter sauce accompanied with breaded portobello frites;
Pecan coconut tart with a lusciously rich sour cream dollop.
12-18pp@ 85.00ea + 11.05 HST + 12.75 (15% gratuity) total $108.80 (offered 7 days a week)
10-11pp@ 110.00ea + 13.20 HST + 16.50 (15% gratuity) total $139.70 (offered sun-friday)
8-9pp@ 130.00ea + 16.90 HST + 19.50 (15% gratuity) total $166.64 (offered sun-friday)