Beginnings & Verdure

chef's soup creation--changes daily

baby roquette and red leaf lettuce tossed w/ organic sidra marinated sundried tomatoes and toasted almonds in a fresh herb vinaigrette
Suggested wine Below Fifty Three micro winery Sauvignon Blanc (Maipo Valley, Chile)

pan seared black tiger shrimp w. braised Jerusalem artichokes and a wild blueberry chutney
Suggested wine Below Fifty Three micro winery Chenin Blanc (Monterrey, Mexico)

warm herb crusted chevre on confit Ontario plum tomatoes w/ our aged balsamic reduction
Suggested wine Below Fifty Three micro winery Chardonnay (Maipo Valley, Chile)

pan seared sea scallops w/ roasted granny smith apples, roquette and a sidra-crema sauce
Suggested wine Below Fifty Three organic Argentinean style Sidra (Ontario)

Argentinean style grilled organic 'entrana' beef skewered w/ a traditional chimchurri
Suggested wine Below Fifty Three micro winery organic Malbec (Mendoza, Argentina)

freshly baked bread w/ cold pressed olive oil, a sprinkle of sea salt, sundried Moroccan olives, pecorino shavings, and champagne re-hydrated sundried tomatoes
Any and every Below Fifty Three micro winery wine suggested

chef's three artisanal cheese selection (changes often) with Ontario apple chutney, crostini, and seasonal fruits
Ask your server for suggested wine pairings

 

barley risotto in a below fifty three chardonnay sauce w/ sauteed wild leeks and honey roasted butternut squash
Suggested wine Below Fifty Three micro winery Chardonnay (Maipo Valley, Chile)

fresh squid ink infused linguine w/ wild forest mushrooms in an agave tequila white sauce
Suggested wine Below Fifty Three micro winery Sauvignon Blanc (Maipo Valley, Chile)

grilled pork tenderloin w/ an Ontario apple-mint compote, spiced orange organic quinoa and baby carrots
Suggested wine Below Fifty Three micro winery Merlot (Maipo Valley, Chile)

roasted capon breast marinated in seasonal herbs, w/ a baby red potato-chorizo mash and roasted asparagus
Suggested wine Below Fifty Three micro winery organic Malbec (Mendoza, Argentina)

pan seared wild halibut w/ sweet potato dauphinoise and Chinese kale topped with a Thai basil-pine nut pesto
Suggested wine Below Fifty Three micro winery Chenin Blanc (Monterray, Mexico)

grilled organic dry aged beef rib-eye in a wild mushroom Carmenere demi-glace w/ sugarcane glazed golden beets and market fresh vegetable
Suggested wine Below Fifty Three micro winery Carmenere (Maipo Valley, Chile)

Our olive oil and Below Fifty Three aged Balsamic reduction are available for purchase

Everything is made in house