Jessica Iveson

Braised Beef Tongue Salad with Salsa Verde and Horseradish Aioli

Pumpkin Tortelloni, Brown Butter Vinaigrette and Savoury Granola

Pan-Fried Cod with Smoked Eggplant and Crispy Brussel Sprouts

Olive Oil Financier, Cranberry Sorbet, Lemon-Ginger Crème Fraîche and Candied Walnuts

Salt Cod Fritters with Tartar Sauce

Octopus with Capers

Oxtails with Scallop

Arrocina Beans with Chorizo, Morcilla and Pork Belly

Santiago Tart

Traditional menu, but… not too much. A Glass Hostaria Tasting Menu

Salad Bouquet

Ravioli del Plin Stuffed with Amatriciana Sauce, Pecorino, and Crispy Guanciale

Lamb, Tubers, Braised Red Onion, and Stilton

Sweetbreads and Sweet Soy Sauce

Condensed Milk, Espresso Jelly, and Bailey’s Ice Cream

Marshmallows

Coconut Finazieri

Liquorice Fudge

meg’s egg | trout caviar | fried egg white mousse | confit yolk

student snack | student chef to select

smoked daikon radish | black garlic | ginger | verjus | mushroom

wood oven sourdough breads | stirling churn 84 & emerald grasslands butters

duck liver mousse | duc apricot | brioche

hot smoked saugeen ojibway whitefish | mushroom ragu | dillon’s vermouth | jerusalum artichoke

ontario harvest venison ragu | house extruded rigatoni | white bean | kale | fried sourdough

dry aged spit roasted linc farm pork loin | wood-fired “baby” cabbage | ontario peanut | raisin

ontario artisanal cheese | $12 supplement | $20 supplement with wine

icewine float | sorbet | sparkling unfermented gewürztraminer icewine

preserved summer berry cobbler | pawpaw

petit fours