1st course

PERSIMMON SALAD, sliced persimmons, pomegranate seeds, toasted  walnut, radicchio, feta paired with Cave Spring Cellars 'Adam Steps' Riesling, Beamsville Bench, Niagara, Ontario

or

CAESAR SALAD, smoked bacon, crisp iceberg, crouton, grated parmesan paired with Chateau Pesquie 'Les Terrasses' Rose, Ventoux, France

2nd course

VEAL INVOLTINI, pine nut, sliced prosciutto, pan seared veal tenderloin paired with Chateau Cone-Taillasson Sabourin, Bordeaux, France

or

CHEESE FONDUE, Gruyere fondue, fresh focaccia bread paired with Pearce Predhomme Chenin Blanc, Stellenbosch, South Africa

3rd course

BRAISED VEAL OSSO BUCO, parmesan and black forest mushroom risotto, jus paired with Bogle Old Zinfandel, California

or

BAKED COD, served with roasted mini potatoes, peas, beurre blanc paired with Pearce Predhomme Pinot Noir, Oregon, USA

or

GNOCCHI, hand rolled gnocchi, gruyere cream paired with La Dama Valpolicella Ripasso Superiore, Veneto, Itraly

4th course

TIRAMISU paired with Paul Zinck Cremant Alsace Brut, France

or

CANNOLI paired with Tawny Port

5th course  (the 2^nd seating only)

PORK FEST BOARD paired with 2027 Cellars, Gamay Noir, Twenty Mile Bench, Ontario

Enjoy!

 1st seating (05:00PM-07:45PM)

4 course choice menu $80 CAD per person

Including wine pairing $120 CAD per person

2nd seating (08:15PM-after midnight) 

5 course choice menu $95 CAD per person

Including wine pairing $145 CAD per person

The prices are not including Taxes and Tips

Please advise your server of any allergies or dietary requests. We will do our best to accommodate you with modifications or substitutions.

We cannot guarantee a ‘nut free’ environment as many nuts are present and used in our Kitchen daily.

Thank you!