Hors D’Oeuvres

Steak Tartare
kettle chip, cornichon

East Coast Oyster (GF)
with cucumber mignonette

Appetizer

Scallop Crudo (GF)
Hokkaido scallop, cucumber, compressed celeriac, Niagara Riesling vinegar, Chervil, herb oil

Entree

Black Cod (GF)
Beurre Blanc, salmon roe, Tokyo turnips, radicchio, parsnip puree, dill, chives, beluga lentil

Sweets for Sweeties

Gateau Basque (Veg)
lemon Pernod cream, Ontario cherries, almond