Rundles Menu

APPETIZERS

FRESH SWEETCORN SOUP
with smoked, buttered shrimps

RED AND GOLDEN BEET TERRINE
with goats’-milk cheese croquettes,
and fresh horseradish

SMOKED TROUT and tomatillo salsa,
with avocado and fingerling potatoes

GRILLED OCTOPUS
garnished with drops of egg yolk
cooked sous vide, lemon, and fennel

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

GNOCCHI made with FRESH
SHEEP’S-MILK CHEESE cauliflower crumble, and a saffron vinaigrette


MAIN DISHES

VEGETARIAN, BUTTERNUT
SQUASH TORTELLINI and fresh
wild mushrooms, in a smoked
carrot juice broth

POACHED PICKEREL ratatouille
made with local summer vegetables, chorizo, and puffed rice

PAN-FRIED BREAST OF CHICKEN
with Chinese leeks, grilled heirloom
carrots, and a ginger vinaigrette

PORK SHOULDER, SLOW-COOKED
for 24 HOURS sweet potatoes and
turnips, and pickled plums

GRILLED, GLAZED RIB-EYE of LAMB parsnip confit, fresh peas, and pickled mustard seeds

BONE-IN, ONTARIO ANGUS RIB STEAK dry-aged for 30 days; potato pavé (cobblestone shaped, and pan roasted), roast cauliflower, braised fennel, and chimichurri (an Argentinian, fresh herb condiment)
For two persons only, supplementary charge $15 per person.


DESSERTS

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

SWEET GREEN MANGO SALAD
with ROAST PINEAPPLE and coconut
and passion fruit sorbets

VANILLA and WHITE CHOCOLATE PARFAIT with lime granita, and fresh and dried peaches

APPLE and BLACKCURRANT CRUMBLE apple cider foam,
and poppy seed ice cream

GLAZED DOUBLE LEMON TART
and orange sorbet


Price $114.50 per person includes one selection from the appetizer section, the main dish, dessert, and coffee or tea. Wine, taxes and service are extra.