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)

  • beet and spinach salad 28411
  • green lentil lemon mint soup 28436
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  • chicken portobello mushrooms 28448
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  • pecan coconut tart 28485