Menus

Tasting Menu

November 2025

Tartelette

NS Tuna Chutoro. Salsa Macha. Avocado

Saba

Herb Roll. Green Curry Mayo

Takoyaki

Wagyu Chicharron. Mole Negro. Crema

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Kampachi

Leche de Tigre. Radish. Lemon Verbena

Hokkaido Scallop

Mole Verde. Sunchoke. Black truffle. Brown Butter

Nixtamal

Tamal Colado. Duck Pibil. Ontario Corn Cream

Black Cod

Dungeness Crab Ragu. Pasilla Chile. Red Kuri Squash. Tomalley Dashi

Aged Duck

Mole “Manchamanteles”. Parsnip. Habanada

A5 Wagyu

Matsutake Mushroom. Spiced Broccoli Rabe. Arima Sancho

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SK Wild Rice

Paw Paw Sherbert. Custard

$195

A la Carte

Appetizers

Oysters

Granny Smith Apple. Jalapeño Aguachile

28 - 56

Hokkaido Scallop

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

Blue Fin Tuna Carpaccio

Umami Mayo, Black Truffle, Hazelnuts, Salt Baked Celeriac

“Vuelve la Vida”

Mexican Seafood Cocktail, Nordic Shrimp,
Octopus, Ginger, Tomato Broth, Radish

Beef Tartare

Nuoc Cham, Preserved Green Garlic, Crudite, Lavash

Kampachi Ceviche

Leche de Tigre Verde, Poblano Kosho,
Kohlrabi, Cucumber

Tuna Otoro Tostada

Salsa Macha Emulsion, Blood Orange, Candied Kumquat

Pain au Lait

St Brigid’s Butter, Agave

Chicory and Persimmon Salad

Ubriaco Rosso, Sourdough, Salted Maple Vinaigrette

A la carte

Mid-Course

Foie Gras Terrine

Marsala, Pear, Cashew, Brioche

Agnolotti

Artichoke Custard, Brown Butter, Niagara Hazelnut, Mizuna, Truffle

Maitake Mushrooms

Warm Smoked Sherry Vinaigrette, Egg Yolk, Black Truffle

A la carte

Main Course

BC Black Cod

Pumpkin Chili Crema, Dungeness Crab, Delicata Squash, Brown Butter

Ontario Pork Belly

Fish Sauce Caramel, Raddichio, Pear, Citrus Jus, Chicharron

Ontario Lamb Saddle

Atlas Carrots, Merguez Sausage, Labneh, Mole Rojo

SRF Wagyu Zabuton – 8oz

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

Carolina Gold Rice

Squash, Pasilla Mixe, Poached NS Lobster, Truffle

A la carte

Desserts

Fromage

Selection of 3 Cheeses, Honeycomb

Buñuelo

Chocolate Ice Cream, Toasted Hazelnut Custard, Salted Honey, Sablé

Cranberry Petals

Financier, Blood Orange Chantilly, Meringue,
Mezcal Crémeux, Cranberry Sorbet

Paw Paw & Wild Rice Mousse

Paw Paw Sorbet, Lemon Verbena Coulis,
Puffed Wild Rice, White Chocolate

Lunch

2 Courses – $75

APPETIZERS

Beef Tartar

Preserved Garlic Blossom. Tonnato. Brioche

“Vuelve a la Vida”

Mexican Seafood Cocktail. Fogo Shrimp. Octopus

Poached Hokkaido Scallop

Brown Butter. Shoyu. Trout Roe. New Potato

Fois Gras

Concord Grape. Cashew. Nashi Pear Brioche + 12

Kampachi Ceviche

Seabuckthorn Leche de Tigre. Salsa Macha. Crema

Heirloom Beets

Aji Amarillo Vinaigrette. BBQ Herb Condiment

MAINS

Black Cod

Charred Corn. Dungeness Crab. Tarragon

Ontario Pork Belly

Bartlett Pear. Fermented Lettuce. Jus

Aged Duck | ½ Breast

Leg Chicory Salad. Carrots. Labneh. Anise + 20

Wagyu Zabuton

Flour Tortillas. Bone Marrow Salsa. Condiments + 45

Trecce

Confit Duck. Wild Mushrooms. Guns Hill Cheese

Koshihikari Rice

Squash. NS Lobster. Truffe