Amuse Bouche

A surprise from the kitchen

First Course

Seared Sea Scallop/ Cucumber Yuzu Jelly/ Ontario Beet Caviar

 Second Course
Smoked Trout/ Crispy Roesti/ Leek and Parsnip Foam

Main Course
Pan Seared Lamb/ Madeira Glazed Heirloom Carrots/ Sweetened Mustard Honey Puree

Cheese Course
C'est Bon Crotin/ Toasted Brioche/ Aged Balsamic Anchovy Emulsion

Dessert Course

Rhubarb Napoleon/ Fleur de sel and Caramel Ice Cream/ Spherical Apple