Jump in Season: Pumpkin & Squash Week
Indulge in our sixth seasonal prix fixe from November 19-24!
$48 Lunch & $68 Dinner
Our sixth seasonal prix fixe from our Jump in Season menu series is a true celebration of Canada’s fall harvest. Squash & Pumpkin Week elevates familiar autumn ingredients, complementing the shift from fall to winter with rich and comforting flavours. From the robust yet humble pumpkin, to sweet and delicate blue hubbard squash, Chef Miheer has woven the flavours of fall through three distinct courses.
Browse the lunch and dinner menus below and join us for Squash & Pumpkin Week from November 19-24.
$48 Three-Course Lunch
excludes tax and gratuity
Appetizers
Pumpkin Soup & Rock Crab
Galeux d’Eysines pumpkin, Ontario crab apples, spiced pumpkin seeds, pressed pumpkin oil
or
Yokohama Squash & Organic Quinoa Salad
buttermilk ranch dressing, bitter greens, golden raisins, pomegranate
Mains
Halibut & Red Kuri Squash Curry
tender coconut, lemongrass jasmine rice, kaffir lime pickled jackfruit
or
Pumpkin-Spiced Chicken
soft pumpkin polenta, charred broccolini, butternut squash caponata
or
Marina Di Chioggia Squash Ravioli
fresh truffle, brown butter, sage gremolata, stracciatella cheese
Desserts
Heirloom Pumpkin Beignet
pumpkin pastry cream, macerated sour plums, birch ice cream
or
Blue Hubbard Squash Mille-Feuille
whipped white chocolate ganache, bourbon ginger caramel, brown butter crumble
$68 Three-Course Dinner
excludes tax and gratuity
Appetizers
Pumpkin Soup & Rock Crab
Galeux d’Eysines pumpkin, Ontario crab apples, spiced pumpkin seeds, pressed pumpkin oil
or
Yokohama Squash & Organic Quinoa Salad
buttermilk ranch dressing, bitter greens, golden raisins, pomegranate
or
Seared Quebec Foie Gras
squash and pear chutney, pumpkin gastrique, squash brioche
Mains
Beef Tenderloin & Loaded Turk’s Turban Squash
horseradish sour cream, roasted Brussels sprouts, wild mushroom hunter’s sauce
or
Halibut & Red Kuri Squash Curry
tender coconut, lemongrass jasmine rice, kaffir lime pickled jackfruit
or
Pumpkin-Spiced Muscovy Duck Breast
crispy polenta fries, pumpkin purée, baby turnips, red currant jus
or
Marina di Chioggia Squash Stuffed Ravioli
fresh truffles, brown butter, sage gremolata, stracciatella cheese
Desserts
Heirloom Pumpkin Beignet
pumpkin pastry cream, macerated sour plums, birch ice cream
or
Blue Hubbard Squash Mille-Feuille
whipped white chocolate ganache, bourbon ginger caramel, brown butter crumble
Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.
