Petit Menu

Amuse Bouche

Mozzarella Tart

Poached Pear, Cherry Tomato, Organic Pesto
or

Cream of Salsify Soup

Porcini Mushroom Crouton

Roasted Rack of Ontario Lamb

Indonesian Rice Wrap, Ginger Fried Bok Choy, Mint Chutney
or

Salume Stuffed Seared Scallops

Yarmouth Scallops, Locally Cured Pork Loin,
Citrus Braised Endive, Pink Peppercorn Sauce

Blood Orange Cheesecake

Toasted Meringue Cornflake Crumble

Grande Menu

Amuse Bouche

Golden Beet Carpaccio

Green Apple, Blue Cheese, Horseradish Oil
or

Turf’s Composed Salad

Organic Greens, Vegetable Ribbons, Truffle Vinaigrette

Basil Crusted Seared Scallop

Farro Verde Risotto, Confit Pomodorini Tomato
or

Foie Gras Torchon

Scotch Gelee, Smoked Coffee Crumble, Crystallized Orange

Beef Wellington

Braised Mushroom, Caramelized Rutabaga, Cabernet Jus
or

Pan Fried Euro Bass

Toasted Yellow Miso, Shiitake Mushroom, Sho Mai Dumpling

Chocolate Caramel Tartlet

Marshmallow Ice Cream