Rundles Menu

APPETIZERS

ROASTED LOCAL SQUASH SOUP
garnished with fresh and dried pulses, and crisp bacon

SEASONAL BEETROOT SALAD
with FLORENCE FENNEL, smoked
cheddar, and a beetroot and raspberry vinaigrette

HEIRLOOM TOMATO SALAD with POACHED and SEARED TUNA,
white anchovies, and green beans

HOT-SMOKED TROUT with smoked crème fraîche, avocado, and rice wafers

TANDOORI SHRIMP “COCKTAIL”
with apple, mango, and cucumber

RABBIT and FOIE GRAS RILLETTES
pickled cherries, pistachio yogurt,
and violet mustard


MAIN DISHES

VEGETARIAN, GRILLED EGGPLANT TORTELLINI with Florence fennel
and zucchini in a bell pepper broth, with corn granola

PAN-FRIED SCALLOPS with clams, sweet shrimps, capers, puffed quinoa, and a bonito butter sauce

PORK SHOULDER, SLOW-COOKED
for 24 hours, sweet potatoes and turnips, pickled plums and white apple purée

GRILLED, CORIANDER-GLAZED
RIB-EYE of LAMB, braised fennel,
and potato gnocchi, with flame-
grilled bread sauce and fried basil

BONE-IN ONTARIO ANGUS RIB STEAK
dry-aged for thirty days; potato pavé (cobblestone shaped, and pan roasted), roasted heirloom carrots, artichokes, maiitake mushrooms and patty pan squash, and Béarnaise sauce
for two persons only, supplementary
charge $10 per person


DESSERTS

A SELECTION OF GOATS’-MILK CHEESES pistachio butter, nuts
and wild greens

ALMOND MILK PANNA COTTA
with almond sorbet, almond powder, and milk wafers

APPLE and BLACKCURRANT CRUMBLE buttermilk foam, and
poppy seed ice cream

GLAZED DOUBLE LEMON TART
with passion fruit sorbet

ROASTED PLUMS with HAZELNUT
CAKE, caramel and passion fruit sauce,
and spiced ice milk


Price $124.50 per person includes one selection from the appetizer section, the main dish, dessert, and coffee or tea. Wine, taxes and service are extra.