Where The Best Chefs Train

Raw Beef with Cigar and Rye
Roast Scallop, Toasted Jerusalem Artichokes, Virgin Rapeseed Oil
Roast Veal Fillet with Winter Vegetables, in a Light Cheese Broth
Blood Orange, Olive Oil & Marjoram
Chocolate-Soaked Brioche, Barley Malt Ice Cream & Adzuki Beans

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Scott Roberts

Oyster / Green Chili / Kaffir Lime
Lobster / Plantain / Aji Amarillo / Green Mango
Lettuce Heart / Duck Egg / Pig’s Ear / Truffle
Smoked Eel / Beet / Buckwheat / Bone Marrow
Turbot / Chicken Oyster / Yellow Soy Bean / Mussel
Diver Scallop / Pork Cheek / Shiitake / Boudin Noir
Lamb Breast / Black Cardamom / Tamarind
Foie Gras / Mangosteen / Coconut / Palm Sugar
Pumpkin / Gianduja / White Chocolate / Coffee / Cocoa Nib

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef José Matamoros

Tostada de Tulum
Tuna, piloncilo, salsa Macha, avocado

Quesadilla de barbacoa
Corn tortilla, braised lamb, salsa borracha, Oaxacan cheese, pickled fennel

Squash Tamal with Pipian
Butternut squash, pumpkin seed sauce

Raspado de Jamaica
Hibiscus granita, tajin, mint

Pollo pibil
Cornish hen pibil-style, black beans, pickled chayote, tortilla

Kastakan
Crispy pork belly, mole oaxaqueño, hibiscus pickled onion

Tres Leches de Metate
Chocolate abuelita-soaked cake, hoja santa ice cream

Prix fixe includes wine pairings and coffee or tea.

Oeuf en Gelée
salmon, roe, yuba, fines herbes

Borscht
salted cranberry, allium, truffle
&
Sunchoke Bread
fig, pistachio, olive

Mille Feuille
cellar vegetables, smoked yogurt, rye

BBQ Quail
quince, barley, juniper

Mont Blanc
chestnut, winter citrus, rose

Prix fixe includes wine pairings and coffee or tea.

Oeuf en Gelée
salmon, roe, yuba, fines herbes

Borscht
salted cranberry, allium, truffle
&
Sunchoke Bread
fig, pistachio, olive

Mille Feuille
cellar vegetables, smoked yogurt, rye

BBQ Quail
quince, barley, juniper

Mont Blanc
chestnut, winter citrus, rose

Prix fixe includes wine pairings and coffee or tea.

Crab en Gelée
winter melon, anise, cucumber

Tea
carrot, chamomile, sesame
&
Sunchoke Bread
fig, pistachio, olive

Scallop en Croûte
burnt onion, dashi, smoked tofu, apple

Chaudfroid
squab, beet, almond

Textures of Pie
pumpkin, honey, wheat

Prix fixe includes wine pairings and coffee or tea.

Crab en Gelée
winter melon, anise, cucumber

Tea
carrot, chamomile, sesame
&
Sunchoke Bread
fig, pistachio, olive

Scallop en Croûte
burnt onion, dashi, smoked tofu, apple

Chaudfroid
squab, beet, almond

Textures of Pie
pumpkin, honey, wheat

Prix fixe includes wine pairings and coffee or tea.

Funnel Cake
rye, trout roe, anise
&
Soda
carrot, chamomile, chili

Royale
broccoli, truffle, apple

Chartreuse
cellar vegetables, huckleberry, duck

Salad
bitter greens, almond, mandarin

Mont Blanc
chestnut, honey, rose

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Simon Briggs

Gougère filled with chicken liver mousse

Frisée and endive salad, poached pear, pickled grape, toasted walnuts, and gorgonzola

Seared mackerel, smoked mussels, creamy vegetable ragoût, and crispy capers

Braised pork cheek, ham hock croquette, roasted root vegetables, parsnip chips, and jus

Lemon meringue parfait, white chocolate and orange sauce, and corn meal cookie

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Jonathan Naiman, Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Angela Murphy

Bread
Grace Foccacia
Roasted soy bean oil, and baco noir vinegar

First
Lemongrass and Almond Milk Broth
Fermented sweet onion, vegetable inks

Second
Guernsey Milk Ricotta
Charred pumpkin, malted barley soil, pumpkin powder, ginger gel, mint, basil

Third
Sunchoke Berlingots
Planet shrimp, carapace consomme, hot house cucumber, mizuna, chervil, white sesame

Fourth
Mcintosh Farms Duck Breast
Cocoa espresso crust, smoked pomme puree, Devil’s Rock snow, stout jus

Last
French Apple Cake
Cinnamon black pepper mousse, apple butter, turmeric ice cream, compressed apple

Petit Fours
Fermented orange pâte de fruit

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chefs Mike Fry and Jesse Way, Cambridge Mill
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Stev George

Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Carl Heinrich, Richmond Station

Soybean Hummus
goat yogurt, roasted garlic, cumin, sourdough flatbread

Smoked Trout and Squash
georgian roaster, za’atar, tahini, pistachios

Pork Wellington
truffled mushrooms, carrot puree, roasted shallot

London Fog
orange blossom jelly, seabuckthorn, almond crumble

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Carl Heinrich, Richmond Station

Chicken Fried Oyster Mushrooms
kewpie mayo, togarashi, japanese bbq sauce

Salt Baked Celeriac
almond and hazelnut romesco, garlic emulsion, parsley

Braised Grass-Fed, Organic Beef Shank
glazed rutabaga, charred onion, wild mushrooms, sorrel

After Eight
mint and cocao nib ganache, chocolate soil, peppermint ice cream, marshmallow

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef, Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Jamie Crosby

Valentine’s Day Extravaganza:

MARINATED MUSSELS carrot, chili
BELGIAN ENDIVE pineapple, comté, macadamia
SOLE salsify, lemon, oyster sauce
OXTAIL celery, mushroom, raisin, lovage
BAY LEAF ICE CREAM orange, olive oil
BAKED POTATO PROFITEROLE

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Marc Chartrand

Jaewon’s rainbow roll

McIntosh Farms egg, bacon, confit tomatoes, and Revel espresso

Sunchoke agnolotti, celery root, and ‘raclette’

Duck, potato, cabbage, and peppercorn jus

Monforte cheese course, raisins, and carrot

Lemon, puff pastry, and blueberry

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chefs Eric Robertson & Daniel Hadida, The Restaurant at Pearl Morisette
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Nuit Regular, PAI Northern Thai Kitchen, Kiin
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Arron Carley, The Bruce Hotel
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Ryan Crawford, Backhouse

DUCK LIVER MOUSSE PROFITEROLE | duc apricot compote
DIP-DIP EGG | fried egg white mousse | confit yolk | brassica caviar
100 LAYER POTATO | saffron aioli | nduja
WOOD OVEN SOURDOUGHS | ontario artisanal butters
JERUSALEM ARTICHOKE VELOUTE | burnt pear | black walnut | celery root
WOOD-FIRED HEN | composition from carrot
ICEWINE FLOAT | sorbet | sparkling “raw” duc vineyard icewine
ROW 7 SQUASH | koginut mousse | candied tetra | seedy crumble | juniper gastrique

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Ryan Crawford, Ruffino (‘Naples’-on-the-Lake)

PROSCIUTTO | house cured | hand sliced
GAMBERETTO FRITTA | ontario shrimp | polenta | marinara
SOURDOUGH FOCACCIA | ontario artisanal cold pressed oils
TABLESIDE CAESAR | romaine | white anchovies | black garlic
BRAISED LAMB SHANK TORTELLINI | burnt shallot brodo
RISOTTO A LA MILANESE | ontario saffron | monforte toscano | grass fed butter
WHOLE ROASTED CHICKEN SALTIMBOCCA | prosciutto | sage | malloreddus | white bean
TIRAMISU | coffee | cocoa | mascarpone | amaretto

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Frank Parhizgar, FK
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Justin Dafoe
Menu TBA

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Randi Rudner

Potato, Roe, Crème Fraîche, Salt n’ Vinegar

Root Vegetables, Roasted Yeast, Toscano

Agnolotti Doppi, Alliums, Memelette, Ham Broth

Skrei, Popcorn Shio Koji, Beurre Cancalaise

Campari, Yogurt, Grapefruit

Pear and Cranberry Extravaganza

Prix fixe includes wine pairings and coffee or tea.

Canadian Guest Chef Mike Booth
Menu TBA

Prix fixe includes wine pairings and coffee or tea.