
Welcoming fall dishes with warm spices and familiar flavours using locally grown ingredients.
Amuse Bouche 
Belgian endive leaves with fresh goat cheese, maple syrup, toasted walnuts and cape gooseberries.
Appetizer 
Smooth and creamy roasted butternut squash soup with sour cream mousse and toasted pecans.
Main Course 
Pork belly braised in Quebec apple cider then glazed with maple syrup gastrique. Served with turnip puree and baby carrots.
Dessert 
Gooey maple bread pouding topped with caramelized apples and finished with a sprinkle of maple sugar.