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Menu for Friday, November 13 – Curbside Pickup or Delivery

Mains – Includes 1 side
Salmon with Chrysanthemum, Spice & Clementines – $19
Mango Chutney Jumbo Shrimp (4) – $16
Seared Ahi Tuna – $26
King Cole Duck Breast with Sundried Blueberry Jus – $20
Curried Beef Meatloaf – $18
Perogies with Onion, Cheddar & Sour Cream (10) – $17
Chassagne Farm Cornish Hen with Sea Buckthorn Apple Jus – $21
Jerk Pork Ribs (2) – $19
Braised Beverly Creek Farm Lamb Belly with Asian Candy Jus – $23
Moroccan Style Beverly Creek Farm Lamb Ribs with Rosemary & Garlic – $23
Locally Raised Beef Osso Bucco with Jus – $24
5 Peppercorn Crusted Local Flat Iron Steak with Porcini Jus – $20

Garlic Mashed Potatoes, Basmati Rice, Dilled Vegetables, Koike Farm Green Salad
Chickpeas, White Bean, Carrot & Garlic (Vegan) with Sour Cream

Pasta – $15 – Includes 1 side
Gnocchi with Kale Cream
Linguini with Confit of Pork, Onions, Kale, Hot Pepper
Rice Noodles with Sesame, Sunflower Seeds, Swiss Chard, Soya (GF)

Extras – $8
Chicken Cracklin’
Koike Farm Butter and Aromatic Spiced Sweet Dumpling Squash
Koike Farm Potato Squash with Woolwich Goat Cheese & Baby Local Pears
Massaged Black Kale with Smoked Cheddar
Honey Garlic Chickpeas with White Beans & Apple
Balsamic Beets

Desserts – $6
Chocolate Chip Bread Pudding (serve warm) with Quince Brown Sugar Cream
Local Quince Pudding with Toasted Almonds & White Chocolate
Sea Buckhorn Cheesecake (locally sourced)
Oatmeal Walnut Cake
Chocolate Oatmeal Chili Squares with Quince & Hazelnut Topping

Chef Ken and Jacquie