The season, in three courses.
Illustrative autumn menu · CAD 95 per person.
To begin
Roasted beets, sunflower cream, green apple and herbs. A fresh plate that explores texture and the acidity of fruit.
At the heart of the meal
Slow-roasted squash, sautéed mushrooms, crisp buckwheat and vegetable jus. Concept option: roasted fish according to availability, to be confirmed with the kitchen.
To linger
Warm pear, light maple cream and an oat biscuit. Drinks are extra. Fictional menu; allergies and adaptations require real confirmation.
