dinner - Gezellig

Starters
leek and potato soup
8
crispy pancetta, potato pearls, truffle oil
Pinot Grigio, La Tunella, Friuli, Italy ’15
Dinner
8/12
gezellig greens
12
butternut squash and buttermilk purée, vanilla lime vinaigrette, crisp shallots, herbed goat
cheese crema, pickled beets
Sauvignon Blanc “Cartagena” Casa Marin, Chile ’15
6/10
chicken liver mousse
14
balsamic & honey glazed mushrooms, grilled sourdough
Blanc de Beckta, Cave Spring, Niagara N.V.
... (gah-zell-ig) Dutch adj. for
convivial, cosy, or nice atmosphere,
but also belonging, general
togetherness, or time spent with
loved ones... pork rillette
14
apple butter, caramelized pearl onion, radish, crostini
Chablis, Daniel Dampt, Burgundy, France ’15
7/12
10/16
tuna tataki
16
green pea-wasabi aioli, lumpfish caviar, sesame, cilantro, soy pickled ginger
Pecorino, Cocce Graffoni, LeMarche, Italy `15
5/8
mussels
14
double smoked bacon, garlic, ginger, lime, tomato, cilantro, cashews
Viognier “Reserve” Creekside Estate, Niagara ’13
9/13
pappardelle
15
braised oxtail, wild mushroom, truffle oil, soffrito
Beaujolais Cru, Moulin-a-Vent, de la Ranche, France `15
7/11
artisanal cheese plate 15
Mains
Join us every Sunday evening
Bangladeshi vegetarian curry
25
from 5:30pm-9:00pm for half coconut-leek wonton, mango salsa, zucchini puree, basmati, cashew butter, home-made naan
price bin end bottles.
Viognier “Reserve” Creekside Estate, Niagara ’13
9/13
wild caught Stikine River salmon
29
chèvre spiked soft polenta, pickled shallots, honey pistachio, rapini, beurre blanc
Chablis, Daniel Dampt, Burgundy, France ’15
10/16
braised octopus
28
andouille, fingerlings, rouille, kalamata, roasted red peppers, kale
Beaujolais Cru, Moulin-a-Vent, de la Ranche, France `15 7/11
Quebec lemon thyme chicken breast
29
sweet potato-rosemary pavé, beet puree, spaghetti squash, king eryngii mushroom, truffle oil
Pinot Noir, Estate, Westcott Vineyards, Niagara`13
9/14
braised Ontario lamb shank
32
smashed potato gratin, braised root vegetable, caramelized onion-lamb reduction, gremolata
Cabernet/Merlot, Figure 8, Calliope, B.C. ’14
7/12
Executive Chef, Michael Moffatt
Chef de Cuisine, Chris “MacGyver” Wylie
Sous Chef, Colin Henderson
Quebec duck leg confit
30
shredded duck croquette, haricots almandine, roasted carrot purée, creamy hominy grits,
blood orange gastrique
Carignan, “Gran Reserva,”Terra Noble, Maule, Chile ’15 9/13
grilled 10oz AAA PEI rib eye steak
40
frites, demi-glace with foie butter, wild mushroom and broccoli sauté, horseradish aioli
Chianti Rufina, Sinopie, Tuscany, Italy ’15
5/8