Rundles Menu

APPETIZERS

WHITE ASPARAGUS PURÉE SOUP
garnished with grilled eggplant caviar

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

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

LOCAL GREEN ASPARAGUS and SMOKED TROUT TARTARE with dill cream, and chive oil

SHAVED VEAL HEART PASTRAMI
with toasted almonds, fresh peas,
and white anchovies

GRILLED SWEET POTATO SALAD
with shaved fennel, goat’s-milk
gouda, lemon and dill


MAIN DISHES

VEGETARIAN, CRUSHED FRESH PEA TORTELLINI, charred wild onions, and corn granola, in a green garlic fumet

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

PEPPER & SPICE BREAST of CHICKEN smoked celery root, bok choy, and
soy-orange jus

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

ONTARIO ANGUS RIB STEAK
dry-aged for 30 days; with parsnip confit, Beluga lentils and Swiss chard, mustard seed Béarnaise sauce, and a mushroom vinaigrette


DESSERTS

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

ALMOND PANNA COTTA with
almond sorbet, and beetroot paper

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

GLAZED DOUBLE LEMON TART
with passion fruit sorbet

GRILLED FIGS in RED WINE SYRUP hazelnut cake, and spiced sour cream ice cream, garnished with a sprinkling of crumbled creamy blue cheese


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.