Fried brussel sprouts sautéed with bacon, prosciutto, grape tomatoes and garlic, tossed in a balsamic and cranberry glaze and topped with crushed walnuts and chopped parsley.
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Our house-made red lentil loaf served with glazed brussel sprouts, sautéed garlic spinach, maple roasted butternut squash, and a wild rice medley. Garnished with cranberry sauce, crushed pine nuts and microgreens.
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PUMPKIN PIE FLAN
Made with eggs, pumpkin, vanilla beans, and Fall spices. Topped with whipped cream and crushed toasted pumpkin seeds.
Served until 4pm. Two poached eggs served over two corn & wild rice fritters and sautéed spinach then topped with cranberry sauce and microgreens. Served with maple roasted butternut squash and glazed brussel sprouts.
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POT ROAST BRISKET
Slow cooked brisket with carrots, onions, celery, Dijon mustard, red wine, garlic, tomato puree and fresh herbs. Served with braised vegetables and mashed potatoes.
Served until 4pm. These pancakes were a signature dish when we opened our doors 39 years ago. Made with pumpkin, molasses, cinnamon, clove, vanilla and nutmeg then griddled to perfection. Served with a pecan maple sauce.
MARY'S OOLONG ROAST CHICKEN
Mary's half chicken with an Oolong tea rub that includes sumac, roasted garlic, onion, coriander, black pepper and cinnamon. Served over glazed brussel sprouts and maple roasted butternut squash, drizzled with cranberry sauce and garnished with microgreens.
CHAI APPLE CIDER
House-made fresh cider mulled with Saigon cinnamon, ginger, clove and cardamom. Served hot or cold.
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