Please make reservations

The Dining Room will be closed Mondays & Tuesdays, beginning September 13

 

 

 

Appetizers

Bouillabaisse     18

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

Benmiller Fall Salad     13

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

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

Steamed PEI Mussels     17

Smoked tomato pepperade, chorizo sausage, scallions

Salmon Cakes     19

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

 

Mains 

Chicken Duxelle     29

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

Bacon-Wrapped Pork Tenderloin     29

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

Lamb Shank     32

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

 Salmon en Croute     30

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

Ontario King Cole Duck Breast     35

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

Sesame-crusted Yellowfin Tuna     37

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

AAA Beef Tenderloin and Butter-Poached Shrimp     44

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

Stuffed Zucchini     25

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

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