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lunch
LUNCH MENU PDF (22K)
FIRST
Canadian Oysters
3
“Wild & Mild”, Saskatoonberry mignonette, traditional garnish
Globe’s Daily Soup
9
Composed with the bounty of Ontario
Norfolk County Pork Belly
13
Maple chili glaze, globe kimchi, steamed pork bun, micro cilantro salad, red pepper confetti
Cookstown Radish and Chestnut Salad
10
Valentine radish, whiskey bacon filbert purée, celery ribbons, crisp sheep’s curd
Nova Scotia Diver Scallop Crudo
14
Verjus tomato water, lovage, shaved fennel, Cookstown radish, Niagara cold pressed canola oil
Ontario Elk Charcuterie
13
Smoked cherry chorizo, red wine cured ham, Scotch egg, pickled wild greens, paprika mustard
SECOND
Canada’s Finest Plate
Showcasing the best that Canada has to offer
Wild Leek Cavatelli
15
Morel & oyster mushroom, 100 mile mustard greens, Ontario buffalo mozzarella, lemon balm, Flower Power sunflower oil
Elk Croque-Monsieur
14
Second Wind Farms smoked elk ham, red fife toast, arugula, Québec brie, wild blueberry grainy mustard
Ontario Rib Eye Burger
15
Northern Woods mushrooms, Québec cheese curds, Niagara pancetta, house made pickles, Yukon gold frites
George’s Bank Haddock & Chips
15
Yukon gold frites, celeriac kohlrabi slaw, preserved lemon aioli, aged sherry vinegar
B.C. Albacore Tuna Salad
16
Niagara soya ginger marinade, Anjou pear, watercress, radish sprouts, pomegranate seeds
6 oz. Cumbrae's 50-Day Dry-Aged Ribeye
18
Northern Woods mushroom fricassée, baby spinach, Yukon gold frites, chipotle compound butter
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