Sweet onions, sunny side up quail egg, chives, and brioche.
Butter Roasted Dufferin County Beef Striploin
7-8 ounce strip loin is sous vide and then roasted. Rosemary Scented Pomme Fondant (cylinder potatoe browned on either end), Windmill Farms Mushrooms, Mill Creek Peas, Ontario Asparagus, Roasted Pearl Onions with Wild Mushroom Purée and Red Wine Jus.
Pan Roasted Atlantic Salmon
3 Sunchoke (root vegetable tastes like potatoe) Cannoli stuffed with Whipped Marscarpone (Italian cream cheese) Mousse with Salmon Caviar (Fish eggs), Pickled Onions, Crisp Pea Tendrils, Roasted Cherry Tomatoes, Local Carrots and Butter Emulsion.
Olive Tapenade Stuffed Pickerel
Tomato and Basil Consommé, Artichoke Hearts, Zucchini, Capers, Orange Zest, Cherry Tomatoes and Saffron Poached Potatoes. The Olive Tapenade is stuffed under the pickerel skin.
Leek, Parmesan and Pine Nut Pesto with Lemon Zest, Sundried Tomatoes, Sautéed Spinach and Garlic Butter Sauce.
Fresh Peas and Smoked Bacon Carbonara
Spaghetti, Double Smoked Bacon, Mill Creek Peas, Poached Egg, and Parmesan.
Pan Seared Scallops and Braised Short Ribs
Mushroom and Hazelnut Strudel, Roasted Cauliflower Purée, Ragu of Peas, Snap Peas, Roasted Cherry Tomatoes, Cauliflower and Red Wine Jus.
Henry Martin's Pork Tasting Trio
Crisp Honey Roasted Pork Belly, Pork and Quinoa Cabbage Roll, Mustard Glazed Pork Tenderloin, Parsnip Purée, Baby Vegetables include baby onions, peas and snap peas and Marsala Jus. Cabbage roll is ground pork, quinoa, mustard, ginger.
Harrissa Spiced Lentils (North African Spice Blend) Chickpea Falafel, Sundried Tomatoes, Lemon Emulsion, Roasted Cauliflower, Roasted Baby Carrots and Spiced Hummus with Garnish.