10.00
Served with truffle meringue
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11 Foto
MenuDinner 5Lunch 5Desserts 2
Dinner
Soup
Salads
Verses Greens
8.00
Organic and locally grown lettuce tossed in light vinaigrette with garden vegetables
Thai Soup and Salad
12.00
Demitasse of tom kha het; coconut milk, mushroom and tomato Thai glass noodles; tossed with pickled green papaya, daikon, carrot, scallion, pea tendrils, sesame oil and chili lime cotton candy
Baby Spinach
10.00
Pickled red onion and dried cherries tossed in a buttermilk goat cheese dressing with parmesan pecan shortbread “bread sticks”
Appetizers
Foie Gras
25.00
Seared quebec foie gras served with sauterne jelly doughnut, foie gras icing sugar and red currant balsamic fig compote
Sweetbreads
15.00
Crispy pan seared hazelnut crusted with preserved lemon brown butter, anchovy mousse and mustard seedlings in salsa verde vinaigrette
Waygu Tartare
15.00
Minced raw “kobe” beef with toasted brioche and a soft fried quail egg caper, parsley brown butter
Scallops
18.00
Seared sea scallops served with chiffonade of butter lettuce and celeriac ribbons dressed in stemmlers double smoked bacon sherry vinaigrette with butternut squash puree
Escargot
16.00
Creamy chardonnay and anise-poached escargots in squid ink cappelletti with fennel cream and tomato concassé
Seasonal Tasting
16.00
Roots five ways custard, biscuit, pickled, tart, ale
Mains
Veal Three Ways
38.00
Pan seared delft blue strip loin served on wilted bitter greens with birch syrup butter. Braised veal cheek ravioli on butternut squash batons veal liver and grilled red onions tossed in chipotle balsamic
Beef
38.00
Grilled tenderloin served with roasted garlic rosemary potato chip croquette, baby carrots, French green beans, blue cheese custard and red wine demi glace
Lamb
29.00
Braised lamb shank simmered in a rich shiraz reduction served with moroccan couscous, confit sweet red peppers, grilled zucchini and spiced carrot puree
Pork Three Ways
29.00
Smoked willowgrove pork loin on beer braised cabbage. A rib with roasted banana BBQ sauce on bacon almond crusted plantain and yukon gold gratin and buttered rapini
Market Fish
Market
Our fishmongers freshest available served with the chefs’ choice of accompaniments
Seafood Jambalaya
41.00
Spicy carnarolli rice, andouille sausage, east coast mussels, shrimp, scallops and butter poached king crab with wilted spinach
“Peking” Duck
31.00
Peking style crispy duck leg in a chinese crepe and seared rare moulard breast on a somen noodle stir-fry with plum sauce
Ostrich
39.00
Cocoa spice rubbed and grilled rare served with espresso cauliflower puree, pumpkin poppy seed bread pudding, broccoli and orange cocoa nib reduction
Root Vegetable “Pot Pie”
24.00
Cornmeal crusted turnip, squash, carrots, potato and edamame creamy pot pie. Served with a warm salad of radicchio, belgian endive and romaine in caramelized shallot vinaigrette with tofu croutons
Lunch
Soup
Chef's Creation
9.00
Salads
Caesar Salad
9.00
Romaine tossed with creamy garlic dressing, bacon and romano topped with peppered double smoked bacon, a crouton gondola and shaved parmigiano- reggiano
Verses Greens
8.00
Organic and locally grown lettuce tossed in light vinaigrette with garden vegetables
Baby Spinach
10.00
Pickled red onion and dried cherries tossed in a buttermilk goat cheese dressing with parmesan pecan shortbread “bread sticks”
Appetizers
Foie Gras
25.00
Seared quebec foie gras served with sauterne jelly doughnut, foie gras icing sugar and red currant balsamic fig compote
Escargot
16.00
Creamy chardonnay and anise-poached escargots in squid ink cappelletti with fennel cream and tomato concassé
Scallops
18.00
Seared sea scallops served with chiffonade of butter lettuce and celeriac ribbons dressed in stemmlers double smoked bacon sherry vinaigrette with butternut squash purée
Seasonal Tasting
16.00
Roots five ways custard, biscuit, pickled, tart, ale
Mains
Veal Liver
15.00
Pan seared, served with roasted garlic and rosemary mashed yukon golds, baby carrots, French green beans and a sherry caramelized onion jus
Shrimp
19.00
Spicy jambalaya carnarolli rice with andouille sausage, sweet peppers and tomato topped with buttered spinach and grilled shrimp
Soup and Sandwich
18.00
Open faced sliced duck breast topped with grilled red pepper, confit red pepper and a coconut curry sauce. Served with a cup of caramelized spanish onion soup
Lamb and Pasta
17.00
Fagioli with braised lamb shank, great northern white beans, grilled leek and shiraz reduction sauce. Tossed with linguine and fresh herbs. Topped with winter greens and vine ripe cherry tomatoes
Market Fish
Market
Our fishmongers freshest available served with the chefs’ choice of accompaniments
Beef
18.00
Tenderloin tips goulash style, gently simmered with carrots, parsnip and potatoes, topped with dumplings. Served with a micro green salad dressed in a lemon vinaigrette
Crepe
16.00
Roasted chicken in a wild mushroom preserved lemon veloute.Served with sautéed rapini and a quinoa medjool date pilaf
Pork
17.00
Smoked willow grove pork loin served with beer braised green cabbage, fingerling potato and double smoked bacon hash, butternut squash and green apple cream sauce
Root Vegetable Pot Pie
16.00
Cornmeal crusted turnip, squash, carrots, potato and edamame creamy pot pie with a warm salad of radicchio, Belgian endive and romaine in caramelized shallot vinaigrette with tofu croutons
Desserts
Dessert Menu
"Sweet endings"
Molten Chocolate Caramel
10.00
Chocolate brownie, vanilla chocolate sweet crust, butterscotch, popcorn sherbet, chocolate crisp, caramelized white chocolate
Apple
10.00
Brown sugar shortbread, macadamia frangipane, apple sphere, apple jam, apple fondant, compressed apple in apple sourz, calvados gel
Verses Ice Cream
9.00
Harbour estate ice wine
20.00
Graham's Tawny Port
8.00
Taylors 20-Year Tawny
17.00
Deconstructed Cheesecake
10.00
Mango cremeux, south seas cinnamon streusel, pineapple and papaya compote, pina colada sorbet, pomegranate gel, fruit coulis
Espresso Chocolate Marquise
10.00
Coffee nougatine mousse, cocoa nibs, tia maria parfait, caramelized almond cream, hazelnut almond crunch, ginger foam
Yuzu Pudding
10.00
Yuzu cream, tapioca pearls, granola, compressed strawberries, and kiwi, citrus cookie, honey meringue, earl Grey ice cream
Local, Artisinal and Imported Cheese
16.00
St Elizabeth blue cheese and port jelly goat cheese and crisp apple year cheddar with baguette chards house marinated sheep feta
Late Harvest
10.00
Taylors Lbv
7.00
Verses Praline Coffee
9.00
Butterscotch liquer, frangelico and bailey's topped with whipped cream and crushed praline
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