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Drizzled with a sage-esplette cream sauce garnished with roasted apricots
When available
Marinated with extra virgin olive oil, herbs and lemon drizzled with orange-Pernod beurre blanc and served with julienne vegetables
Pear Sorbet with Poire William Peche
available in season
Pan seared, served med-rare and drizzled with a cherry-chestnut-port-truffle sauce and served with baked red and yukon Dijon mustard potatoes
with raspberry-honey vinaigrette, Served with Boursin cheese
In a Florentine cup drizzled with a mint creme anglaise
Pork loin or ham or turkey or country club sirloin
with Red Canadian Maple Syrup