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PARSNIP, PEAR AND BLACK GARLIC CREAM, CORIANDER FLOWERS

CREAM OF GARDEN TOMATOES AND PARMESAN CHIPS, CRISPY TOFU WITH PAPRIKA

ALGONQUIAN PUMPKIN CREAM, GOAT CHEESE AND BEETROOT MOUSSE, ROASTED PUMPKIN SEEDS

YELLOW TOMATO GAZPACHO, CROUTONS AND CUMIN RABBIT MEATBALLS

ARANCINI DRIED TOMATOES, YELLOW IBINQHO CHILI PEPPER MAYO, SIAME SQUASH AND TURNIP REMOULADE

WILD MUSHROOM DUXELLE PUFF PASTRY, BÉCHAMEL SAUCE, PAN-FRIED MORELS AND CHANTERELLES, SMALL FISTULOUS MONARDA FLOWERS

TORTILLA CHIPS, GRILLED JAPANESE EGGPLANT PUREE, COD SALAD BLANCHED WITH SQUEEZED ORANGE JUICE, CRÈME FRAÎCHE AND TAPIOCA CAVIAR

RAVIOLI WITH SWEET CHARD AND KALE, MASCARPONE, HONEY TURNSTONES AND BORAGE FLOWERS

ONTARIO PEACH SORBET AND RASPBERRY LIQUOR

PEAR SORBET AND REDCURRANT, RASPBERRY AND ELDERBERRY LIQUEUR

STRAWBERRY AND BASIL SORBET WITH SPARKLING CIDER

GRASS-FED BEEF RIB AND BRAISED CLUTCH ROAST, BUTTERNUT SQUASH PUREE, CARROTS, PAN-FRIED POTATOES AND JERUSALEM ARTICHOKE CHIPS

RABBIT TRIO: BRAISED, CONFIT AND STUFFED RABBIT WITH TURNOVERS, JERUSALEM ARTICHOKES AND CARROTS, GREEN PEA COULIS AND SHITAKE

CONFIT KID, TRUFFLED MASHED POTATOES, ROASTED JERUSALEM ARTICHOKES AND SHITAKE IN WHITE WINE

HERBED FALAFELS ON SOURDOUGH NAAN, HORSERADISH SOUR CREAM, FRESH SALSA AND PAN-FRIED WILD MUSHROOMS

DUO OF DUCK: SMOKED BREAST AND LEG CONFIT WITH CORIANDER, PUMPKIN AND RABIOLS PUREE, GRILLED PEPPER COULIS AND EGGPLANT CHIPS

CRÈME BRULÉE STYLE DONUT STUFFED WITH WOODLAND PASTRY CREAM, GROUND CHERRY ICE CREAM, HAZELNUT PRALINE

DECOMPOSED MILLE-FEUILLE WITH STRAWBERRY JAM, BLACKCURRANT WHIPPED CREAM AND GROUND CHERRY ICE CREAM

SEA BUCKTHORN SCENTED STRAWBERRY SHORTCAKE, VANILLA WHIPPED CREAM, CHOCOLATE TUILES, STRAWBERRY RHUBARB ICE CREAM, DAIRY CARAMEL WITH FLEUR DE SEL

BLACK BEER CAKE, SALTY PUDDING CREAM, GRAND MARNIER TUILE AND STRAWBERRY ICE CREAM WITH FLEUR DE SEL DAIRY CARAMEL