|We were served some bread to start as we looked over the menu.|
|Autumn vegetable salad with shaved celeriac and heirloom carrot, Niagara pear, baby arugula, and Riesling vinaigrette.|
|Roasted parsnip soup with orange, toasted almonds and chervil.|
|Butternut gnocchi with mushrooms, kale, walnuts, and toscano cheese.|
|Roast free run Ontario turkey with smoked bacon pomme purée, red fife stuffing, green beans, cranberry relish, and sage jus.|
|Orchard pear & plum crumble with oat streusel and maple brandy cream.|
Local squash cake with cream cheese icing, toasted walnuts and cinnamon caramel.