In addition to our blackboard menu (to be posted Thursday night),
for Good Friday, we are offering:

Spice Seared Atlantic Salmon with Charred Lemon – $19
Asian Glazed East Coast Cod Fish (fresh) with Ginger & Dragon Fruit – $18
Mango Chutney Glazed Jumbo Shrimp – $16
Linguini with Salmon, Capers, Dill and Riesling Cream – $15
– Each includes 1 side
Call in to reserve for pickup or free delivery (minimum $50) or
simply come by for take-out.

We look forward to hearing from you soon!!!!!
144 King Street West, Dundas – 905-627-3252

Salad – Shaved Asparagus, Fennel, Raisins with a
Vanilla Balsamic Dressing
~~~
Chassagne Farms Cornish Hen with Ontario Riesling and 
Ginger Syrup
~~~
Brown Sugar and Clove Glazed Ham
~~~
Boiled Potatoes with Garlic Butter
~~~
Roasted Cauliflower with Extra Old Cheddar

$39 Per Person plus tax

Vegetarian Option: Coconut Curried Chickpeas with
Charred Sweet Peppers

$28 Per Person plus tax

Pick up on Saturday, April 11 between 2 and 5.
Please order by Thursday, April 9.

We want you to celebrate and practice social distancing,  so we can package your dinners so you can easily drop off to other family members. For example, if you want to order 6 dinners but it’s for 3 families, we can package them in twos.

You can either pick-up curbside or we can deliver the full order to you     but we won’t deliver the individual orders.

Thanks as always for your continued support.

Chef Ken and Jacquie

p.s We will be open this week on Thursday, Friday and Saturday!

In addition to our blackboard menu (to be posted Thursday night),
on Good Friday, we are offering:

– Spice Seared Atlantic Salmon with Charred Lemon
– Asian Glazed East Coast Cod Fish (fresh) with Ginger & Dragon Fruit Salad
– Mango Chutney Glazed Jumbo Shrimp
– Linguini with Salmon, Capers, Dill and Riesling Cream

Call in to reserve for pickup or free delivery (minimum $50) or
simply come by for take-out.

We look forward to hearing from you soon!!!!!
144 King Street West, Dundas – 905-627-3252

Salad – Shaved Asparagus, Fennel, Raisins with a
Vanilla Balsamic Dressing
~~~
Chassagne Farms Cornish Hen with Ontario Riesling and 
Ginger Syrup
~~~
Brown Sugar and Clove Glazed Ham
~~~
Boiled Potatoes with Garlic Butter
~~~
Roasted Cauliflower with Extra Old Cheddar

$39 Per Person plus tax

Vegetarian Option: Coconut Curried Chickpeas with
Charred Sweet Peppers

$28 Per Person plus tax

Pick up on Saturday, April 11 between 2 and 5.
Please order by Thursday, April 9.

We want you to celebrate and practice social distancing,  so we can package your dinners so you can easily drop off to other family members. For example, if you want to order 6 dinners but it’s for 3 families, we can package them in twos.

You can either pick-up curbside or we can deliver the full order to you     but we won’t deliver the individual orders.

Thanks as always for your continued support.

Chef Ken and Jacquie

p.s We will be open this week on Thursday, Friday and Saturday!

Appetizer: Quinoa and Avocado Salad with Roasted Garlic Aioli

Main Comfort: Five Peppercorn Seared Beef Tenderloin with Red Wine Jus. Side of Candy Cane Beets and Spinach.

Dessert: Chocolate and Marshmallow Brownie.

Cost is $40.00 for two people, plus taxes. Please call 905-627-3252 to order.

Salad – Shaved Asparagus, Fennel, Raisins with a
Vanilla Balsamic Dressing
~~~
Chassagne Farms Cornish Hen with Ontario Riesling and 
Ginger Syrup
~~~
Brown Sugar and Clove Glazed Ham
~~~
Boiled Potatoes with Garlic Butter
~~~
Roasted Cauliflower with Extra Old Cheddar

$39 Per Person plus tax

Vegetarian Option: Coconut Curried Chickpeas with
Charred Sweet Peppers

$28 Per Person plus tax

Pick up on Saturday, April 11 between 2 and 5.
Please order by Thursday, April 9.

We want you to celebrate and practice social distancing,  so we can package your dinners so you can easily drop off to other family members. For example, if you want to order 6 dinners but it’s for 3 families, we can package them in twos.

You can either pick-up curbside or we can deliver the full order to you     but we won’t deliver the individual orders.

Thanks as always for your continued support.

Chef Ken and Jacquie