Fall Menu Release – November 13

Multiple plates of C'est What foodDan and his kitchen crew have been hard at work creating some new flavours to complement our old favourites.

Stilton served with cranberry-onion chutney, multigrain bread is added to the Snacks menu.

Cured Rainbow Trout on black kale with dried cranberries and pumpkin seeds rounds out our salad offerings.

Lighter Fare sees the addition of Shrimp Cocktail and Cured Rainbow Trout w/ roasted garlic cream cheese, shallots and capers on rosemary focaccia. You can now add soup or a side salad to any Lighter Fare item for $5 and make it into a meal.

We have added a seared mint halloumi, vine ripened tomatoes, garlic butter, shallots, on multigrain bread as well as a Schnitzel Sandwich to the Hand Held meals.

Shepherd’s Pie makes a return as does Mac & Cheese, which has been reworked to include Octopus Wants To Fight IPA and the choice of pulled pork or butter chicken additions.

As always, we make everything from scratch, sourcing fresh ingredients from the St. Lawrence Market.