Appetizers
Soup of the Day
7.

Salad of Local Micro Greens
with seasonal flowers and berries, Italian extra virgin olive oil, lemon
18. (package plan supplement 5.)

Summer Vegetable Tarte
a variation of naturally grown fresh local vegetables
with lemon balm and lemon grass vinaigrette
on an elegant crust of braised celery
Gluten Free
12.

In Memory of France
escargot in six different ways:
en croute, persillade, bourguignon, provencale, noisette
and champignon sauvage
12.

Citrus Poached Asparagus
crème fraiche, balsamic reduction, orange and thyme popsicle
10.

A Tasting of Local Heirloom and Vine Ripe Tomatoes
gazpacho, tomato salad, tomato strawberry granité
and skinned cherry tomato
11.

Brutally Caramelized Sea Scallops Ceviche
with a carpaccio of heirloom beets and ceviche coriander vinaigrette
14.

Pan Seared Fois Gras Served Hot and Cold
with confit and roasted peaches and a lightly spiced port reduction
25. (package plan supplement 10.)

Entrées
Pan Seared Local Whitefish in Two Services
first: with forest mushroom potato risotto and basil cream sauce
second: with a light salad of micro greens and flowers
32.

Pork in Six Ways
smoked tongue, rack, leg, shoulder and trotter lardo ravioli
with fresh local vegetables
Gluten Free
28.

Ontario Lamb Loin
smoked in applewood and thyme a la minute
with forest mushroom crusted asparagus
red wine curry reduction
32.

Filet of Beef
rolled with sweetbreads, shallots and pancetta
truffled gratin Savoyard, sauce perigorde
38.

Giant Grilled Gulf Shrimp
sundried tomato risotto with tomato reduction and foam
28.
Vegetarian Risotto: sundried tomato with leek and fennel
18.

Caramelized Veal Sweetbreads
leek and fennel cooked twice
apple gelee, apple timbits and cider reduction
28.

Rabbit in Three Ways
with prosciutto salami, braised lettuce, grilled corn polenta
rabbit jus
32.

We take pride in using locally grown foods for our menus.
Thank you to Metzger Meats and Farm, Bayfield Berry Farm,
Black Angus Coleman Farm, Weth Mushroom Farm, Bayfield Fish Market,
Monforte Dairy, Rich Schilbe Farm and Bornholm Lamb Farm.

Click here for the Dessert menu.

Chef Joseph Watters