Last Month’s Menu

1. Ahi Tuna marinated in lime, ginger, chili and pineapple served on watermelon with grilled lemon slice topped with bonito flakes and dried seaweed.

2. Puréed beetroot & dill soup with fresh basil sour cream.

3. Organic barley risotto with fennel and home made chorizo sausage meat ball. (From McDonald Farm pastured Berkshire pork)

4. Chicken croquette (LunaField Farm, free-range) with home-made tomato grape sauce.

5. Crepe filled with slow-roasted Manitoba bison shoulder served with bell pepper, zucchini with flame broiled corn succotash.

6. Marinated mushrooms and Greek feta cheese with toasted walnuts, field greens & Dijon vinaigrette.

7. Short cake with Fresh BC plums, mascarpone chantilly cream and white chocolate creme anglaise.