Please make reservations

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The Dining Room will be closed January 16 - January 24

 

 

 

Appetizers

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Bouillabaisse     18

Fresh mussels, black tiger shrimp, pike, perch, saffron, matignon of vegetables

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Benmiller Fall Salad     13

                              Beet carpaccio, candied walnuts, pickled onions, mandarin oranges, dried cranberries,                       goat cheese, orange blossom vinaigrette

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                                            Classic Caesar Salad     15                                                         House vinaigrette, parmesan cheese tuille, focaccia croutons, bacon lardons, maple mustard

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Steamed PEI Mussels     17

Smoked tomato pepperade, chorizo sausage, scallions

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Salmon Cakes     19

Mixed greens, house vinaigrette, sweet & spicy corn relish, lemon, caper aioli

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Mains 

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Chicken Duxelle     29

Prosciutto-wrapped chicken supreme, mushrooms & fine herbs, pearl pasta risotto

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Bacon-Wrapped Pork Tenderloin     29

With smoked apple & cinnamon stuffing, chai tea glaze, garlic mashed potatoes, chorizo & brussel leaves

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Lamb Shank     35

Lamb slowly braised overnight, bacon, pearl onions, herb-roasted potatoes, lamb jus, house vegetables

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 Salmon en Croute     30

Salmon, puff pastry, spinach, cream cheese, basmati & wild rice, house vegetables

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Ontario King Cole Duck Breast     35

With butter-poached new potatoes, peach & parsnip purée. house vegetables

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Sesame-crusted Yellowfin Tuna     37

With sticky rice, pickled ginger, wasabi, daikon, nori confetti, soy caramel

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AAA Beef Tenderloin and Butter-Poached Shrimp     44

With Schilbe Farms maple Hunter sauce, sautéed mushrooms & pearl onions

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Stuffed Zucchini     25

With basmati rice, arugula, curry vinaigrette, goat cheese fritter, apple & pear salsa

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Gratuities and taxes are not included. A gratuity of 20% will be added to groups of 7 or more

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