STARTERS

Sweet Potato Waffles

Crisp house-made waffles with sweet potato, butter, and a gentle touch of chipotle. Served with cumin-spiced Greek yogurt.

Thinly sliced tuna over fresh watermelon with ginger, lemon, and celery dressing. Avocado and dried corn.

Kale rubbed with olive oil and Dijon-honey vinaigrette, almonds, baked chickpea chips.

Chilled cucumber and avocado soup finished with herbs and extra virgin olive oil.

House-made patty of lentils, roasted cauliflower, broccoli, mushrooms, and chickpeas. Served with potato waffles and coleslaw.

Roasted vegetables with slow-cooked lentils and Mediterranean olive salsa, sesame paste, lemon confit, and herbs.

Oven roasted salmon served with our Spring Kale Salad.

Layers of sliced squash and slow-braised beef cheeks baked until tender and rich.

Creamy risotto with cauliflower, pear, farro, yogurt, vegetable broth, and wild mushrooms.

Arugula, grapes, prosciutto, Romesco, house-fermented vegetables, Lemon–fennel–basil vinaigrette.

Light cottage-cheese cheesecake with seasonal berries and walnut crumble.

Dark chocolate and chickpea brownie with house-made berry jam and pistachio.

Many of our vegetables are sourced from local Ontario farms.