STARTERS

Roasted winter squash and parsnip soup  $7

Fried venison and pork sausage on a bed of sweet potato puree with a black olive and fennel cream sauce  $9

A hard boiled egg with tarragon in beef jelly served with anchovy and parsley toasts on a nest of mixed greens in a tarragon and saffron vinaigrette  $8

Traditional French onion soup au gratin   $8

Caesar salad with crispy bacon, roasted garlic and capers  $7

MAIN COURSES

Grilled haddock mounted on a savoury rice cake with haricots verts; served with a cream sauce with crumbled bacon and toasted slivered almonds  $17

Braised beef shank with tomatoes, red wine and sweet peppers served with thyme mashed potatoes and candied root vegetables  $17

Turkey-stuffed quail with orange sauce on a nest of fried noodles; served with thyme mashed potatoes and candied root vegetables  $18

Honey and pistachio encrusted Frenched rack of lamb (4 pieces) with sweet potato puree and haricots verts in minted butter  $19

Savoury roasted chicken supreme on a smashed potato pancake with thyme and sage; served with candied root vegetables with a rich chicken jus  $18

Feb Fest Angus beef burger (8 oz.) topped with old cheddar and crumbled blue cheese, a savoury poached pear and pickled red onions; served with sweet potato fries and a garlic mayonnaise  $16

Pastry pie filled with sweet potato, caramelized onions, mixed beans and lentils; served with haricots verts and candied root vegetables and a cream sauce with toasted peppercorns and slivered almonds  $17 [VEGAN]

DESSERTS

Maple creme caramel  $6

Chocolate mousse with preserved cherries  $7

Pear and pineapple tarte Tatin  $7

Kingston raisin and whiskey pie  $7