Menus

Tasting Menu

May 2025

Tartelette

Aged Kampachi. Sikil Pak. Pickled Grape

Taco

Blue Fin Tuna. Chipotle Kimchi. Sorrel

Beef Tartare

Salsa Macha Verde. Guacamole. Sicilian Pistachio

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NS Scallop Ceviche

Aguachile Negro. Cucumber. Crema. Kolhrabi

Nixtamal

Aged Tuna Chutoro, Ontario Corn Sope, Jimmy Nardello, Bone Marrow Salsa.

Agnolotti

Koginut Squash. Delice de Bourgogne. Concord Grape. Truffle

Wild Halibut

BBQ Peas. Sake Lees Soubise. Dill Pickle

Aged Duck

Chilmole. Green Asparagus. Rhubarb Umeboshi. Ramp. Anise

Grain Fed Veal

Black Garlic. Rajas Poblanas. Turnip Preserved Lemon

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Basque Cheesecake

Ontario Strawberries. Almond. Sake Kasu

$195

A la Carte

Appetizers

Oysters

Granny Smith Apple, Jalepeño, Aguachile

28 - 56

Hokkaido Scallop

Brown Butter, Shoyu, New Potato, Marigold, Trout Roe

Blue Fin Tuna Carpaccio

Heirloom Tomatoes, Umami Mayo, Black Truffle, Sourdough

Kampachi Tostada

Salsa Negra, Pickled Strawberry, Herbs, Garllic Chips, Radish

Ohme Cucumber Gazpacho

Nordic Shrimp "Salpicon", Roe, Green Strawberry

Beef Tartare

Jimmy Nardelo Pepper Conserva, Kosho Bagna Cauda, Sourdough

Lettuces

Ramp vinaigrette, 12 month Manchego

Pain au Lait

St Brigid’s Butter, Agave

A la carte

Mid-Course

Foie Gras Terrine

BBQ Strawberry, Guajillo, Crème Fraiche, Madeira, Brioche

Ravioli

Potato, Idiazabal Cheese, Honey vinegar, Garlic Scape Condiment

Oyster Mushrooms

Achiote Marinade, Mole Blanco, Goose Berry

Legumes

Snap Peas, Runner Beans, Yogurt, N'Duja Vinaigrette, Kale Chips

Ontario Asparagus “Esquites”

Cotija, Chicharron, Lime Emulsion, Chile Piquin

A la carte

Main Course

Ontario Trout

Brioche Crust, Soubise, English Peas, Salsa Macha

Canadian Prime Striploin – 7.5oz

Asparagus, Chilmole, Braised Lettuce, Enoki Mushroom, Demi Glace

Ontario Lamb Saddle

Atlas Carrots, Mole Verde, Merguez Sausage, Labneh

SRF Wagyu Zabuton – 8oz

Sonora Flour Tortillas, Bone Marrow Salsa Roja, Grilled Onion, Condiments

Koshihikari Rice

Sea Urchin, Squid Ink Aioli, Zucchini Blossom

A la carte

Desserts

Fromage

Selection of 3 Cheeses, Honeycomb

Dulcey & BBQ Pineapple

Pudding Cake, BBQ Pineapple Ice Cream, Coconut Mousse, Maple Tuile

“Basque cheesecake”

Strawberry, Sake Kasu, Almond, Caramelized White Chocolate

Ruby Flan

Forced Rhubarb, Chantilly, Toasted Milk Sorbet, Blondie

Lunch

2 Courses – $75

APPETIZERS

Beef Tartar

Jimmy Nardello Peppers. Kosho Bagna Cauda. Sourdough

Kampachi Crudo

Salsa Negra. Strawberry. Avocado Mousse. Tostadas

Poached Hokkaido Scallop

Brown Butter. Shoyu. Trout Roe. New Potato

Cucumber Gazpacho

Nordic Shrimp Salpicon. Green Strawberry. Ice Plant

Foie Gras

Guajillo. BBQ Strawberry. Crème Fraiche. Marsala. Brioche + 12

MAINS

BC Trout

Brioche Crust. Soubise. Snow Pea Leaves. Salsa Macha

Canadian Prime NY Striploin

Asparagus. Creamed Morels. Jus

Ravioli

Potato. Idiazabal Cheese. Garlic Scape Kimchi. Honey Gastrique

Aged Duck

½ Breast + Leg Chicory Salad. Rhubarb. Asparagus. Morel + 20

Wagyu Zabuton

Sonora Flour Tortillas. Bone Marrow Salsa. Condiments + 45

Trecce

Beef Cheek Ragu. Parsley. Mimolette

Koshihikari Rice

Sea Urchin. Zucchini Blossom. Chives. Add Caviar + 25