Lunch & Dinner
Full rack of chef Curt’s bourbon BBQ ribs served with seasonal vegetables & your choice of side.
Cauliflower seasoned with thyme, allspice, cinnamon & scotch bonnet peppers, dredged in a chickpea flour & fried. Served with a pineapple salsa & vegan pineapple aioli. Vegan & gluten-free.
Tiger shrimp, blackened chicken breast, spicy Italian sausage, bell peppers, red onions, chili peppers & tomatoes on wild rice pilaf. Contains pork (Italian sausage) but can be modified without.
Chicken breast simmered in a mild, rich & tangy sauce of yogurt, cream, tomato & butter, with our own blend of garam masala curry spices. Served with aged basmati rice, grilled naan & a side of anchar spiced green apples. To make vegetarian, swap chicken for curry-roasted cauliflower.
Rice noodles stir fried with shrimp, chicken, tofu, green onions & bean sprouts in a traditional pad thai sauce. Contains peanuts.
A slowly simmered rich bolognese of wild boar, fresh herbs, Roma tomatoes & Cabernet Sauvignon tossed with tagliatelle.
Chicken breast, diced tomatoes, snow peas & red & yellow peppers in a tomato cream Sambuca sauce. (Sauce Contains Gluten!)
Ricotta cheese, spinach, ground beef, veal & pork with a tomato basil sauce & mozzarella.
Potato gnocchi, pancetta & cremini mushrooms in a gorgonzola & mascarpone cream sauce. To make vegetarian, ask for no pancetta. Contains pork.
Garnished with tomatoes, onions, mint & arugula on a soft vegan bun. Served with a side of vegan preserved lemon, serrano chili aioli & your choice of side. Vegan.
Tomato sauce, blackened chicken, spicy Italian sausage, jalapenos, roasted garlic & mozzarella cheese. Contains pork (Italian sausage) but can be modified without.
Sponge cake drenched in espresso, Kahlua, brandy, Frangelico & Baileys Irish cream. Covered with layers of sweetened mascarpone cheese & lightly dusted with cocoa powder.
The quintessential English dessert served warm.
San Joaquin Valley, California. Any alcoholic beverage must be purchased together with food. 750 ml. 13.9%ABV
Veneto, Italy. Any alcoholic beverage must be purchased together with food. 750 ml. 12%ABV
Cauliflower seasoned with thyme, allspice, cinnamon & scotch bonnet peppers, dredged in a chickpea flour & fried. Served with a pineapple salsa & vegan pineapple aioli. Vegan & gluten-free.
Lightly coated with potato starch & fried. Served with preserved lemon & serrano chili aioli.
1lb of roaster size chicken wings. Lightly breaded with potato starch and Chinese five spice. Tossed with a medium-spiced BBQ sauce. Served with heirloom carrot sticks and house blue cheese dressing.
*Contains chicken stock
Vermicelli noodles, leaf lettuce, shrimp, carrots, thai basil, cilantro all wrapped in rice paper wrapper and served with an almond butter sauce and traditional nuoc cham
Baba ganoush, hummus, labneh, house pickled turnips, cornichons, olives, roasted red peppers and grilled naan bread with za’atar
Ciabatta loaf, garlic butter, pesto, basil and olive oil marinated Roma tomatoes baked with mozzarella and feta cheeses
Tomato sauce, fontina & mozzarella cheese, fini prosciutto di parma & arugula. Contains pork (prosciutto) but can be modified without.
Tomato sauce, blackened chicken, spicy Italian sausage, jalapenos, roasted garlic & mozzarella cheese. Contains pork (Italian sausage) but can be modified without.
Bechamel (Contains Gluten), forest mushroom duxelle, rosemary, truffle oil, mozzarella & asiago cheese. Vegetarian.
House made tomato sauce, mozzarella cheese, pepperoni, hot Italian sausage, bacon, truffled mushrooms, caramelized onions.
A slowly simmered rich bolognese of wild boar, fresh herbs, Roma tomatoes & Cabernet Sauvignon tossed with tagliatelle.
Tiger shrimp, sea scallops, capers, anchovies, Niçoise olives, cherry tomatoes, extra virgin olive oil & tomato basil sauce with tagliatelle.
Chicken breast, diced tomatoes, snow peas & red & yellow peppers in a tomato cream Sambuca sauce. (Sauce Contains Gluten!)
Stuffed with ricotta & romano cheeses, baked with a rose sauce & mozzarella. Vegetarian.
Ricotta cheese, spinach, ground beef, veal & pork with a tomato basil sauce & mozzarella.
Potato gnocchi, pancetta & cremini mushrooms in a gorgonzola & mascarpone cream sauce. To make vegetarian, ask for no pancetta. Contains pork.
Chicken breast, sundried tomatoes, cherry tomatoes, basil pesto, garlic, extra virgin olive oil, penne pasta.
Zuchinni, lemon, garlic, capers, fresh basil tossed with panko and spaghetti served on a bed of whipped ricotta cheese
Garnished with tomatoes, onions, mint & arugula on a soft vegan bun. Served with a side of vegan preserved lemon, serrano chili aioli & your choice of side. Vegan.
Made from 100% ground Angus chuck & brisket & served on an Ace Bakery bun with crisp lettuce, tomatoes, onions & pickle garnish. Served with your choice of side.
Chicken breast marinated in Moroccan spices. grilled and served on fresh ciabatta bread with roasted red peppers, caramalized onions, lettuce and Charmoula mayo.
Our burgers are made from 100% ground Angus chuck and brisket (except the Quinoa and Chickpea Kofta Burger), served on an Ace bakery bun with crisp lettuce, tomato, onion, pickle.
WITH BALDERSON AGED CHEDDAR! Our burgers are made from 100% ground Angus chuck and brisket (except the Quinoa and Chickpea Kofta Burger), served on an Ace bakery bun with crisp lettuce, tomato, onion, pickle.
WITH BALDERSON AGED CHEDDAR AND DOUBLE SMOKED BACON! Our burgers are made from 100% ground Angus chuck and brisket (except the Quinoa and Chickpea Kofta Burger), served on an Ace bakery bun with crisp lettuce, tomato, onion, pickle.
Braised corned beef piled high on marble rye with sauerkraut, onions, grainy mustard and gruyere cheese served toasted with choice of side
Tiger shrimp, blackened chicken breast, spicy Italian sausage, bell peppers, red onions, chili peppers & tomatoes on wild rice pilaf. Contains pork (Italian sausage) but can be modified without.
Chicken breast simmered in a mild, rich & tangy sauce of yogurt, cream, tomato & butter, with our own blend of garam masala curry spices. Served with aged basmati rice, grilled naan & a side of anchar spiced green apples. To make vegetarian, swap chicken for curry-roasted cauliflower.
Broccoli, peppers, snow peas & bean sprouts with a sweet & sour sauce on basmati rice.
Rice noodles stir fried with shrimp, chicken, tofu, green onions & bean sprouts in a traditional pad thai sauce. Contains peanuts.
Supreme of chicken marinated in our own spice blend with yogurt baked and served on a bed of coconut scented basmati rice, seasonal vegetables and a fresh raita and mango relish
Fresh fillet of Atlantic salmon with Ontario grown ramp butter . Served with seasonal vegetables & your choice of side.
Full rack of chef Curt’s bourbon BBQ ribs served with seasonal vegetables & your choice of side.
7oz Steak served with chimichurri Verde compound butter, market vegetables, with a choice of baked potato, leek and chive mashed potatoes or HOTHOUSE fries.
Served with truffled cremini mushrooms. All entrees are served with seasonal vegetables and a choice of: baked potato, leek and chive mashed potato, wild rice pilaf or HOTHOUSE fries.
Grape tomatoes, celeriac, watermelon radish, baby lettuce, onion sprouts & house dressing.
English cucumbers, Roma tomatoes, peppers, red onions, Kalamata olives, romaine lettuce, feta cheese & traditional dressing.
Romaine, bacon bits, croutons & Curt’s Hot House Caesar dressing. Contains pork (bacon bits) but can be modified without.
Smoked Chicken, Romaine, cherry tomatoes, avocado, bacon, chicken breast, blue cheese, hard-boiled egg, red onion, creamy herb vinaigrette.
Yellowfin tuna marinated in soy sauce, ginger, garlic, rice wine vinegar, seasoned jasmine rice, avocado, edamame, cucumber, heirloom carrots, pickled ginger, furikake sprinkle
Sponge cake drenched in espresso, Kahlua, brandy, Frangelico & Baileys Irish cream. Covered with layers of sweetened mascarpone cheese & lightly dusted with cocoa powder.
An ultra-rich cheesecake topped with our house-made strawberry sauce.
The quintessential English dessert served warm.
An individual torte made from plant based ingredients with a brownie bottom and topped with a decedent chocolate ganache.
Moist carrot cake with raisins. Topped with cream cheese icing and toasted coconut.
Languedoc, France. Any alcoholic beverage must be purchased together with food. 750 ml. 13.5%ABV
Napa Valley, California. Any alcoholic beverage must be purchased together with food. 750 ml. 13.5%ABV
San Joaquin Valley, California. Any alcoholic beverage must be purchased together with food. 750 ml. 13.9%ABV
Ontario, Canada. Any alcoholic beverage must be purchased together with food. 750 ml. 12%ABV
Veneto, Italy. Any alcoholic beverage must be purchased together with food. 750 ml. 12%ABV
Any alcoholic beverage must be purchased together with food. 473 ml (4.2%).
Any alcoholic beverage must be purchased together with food. 440 ml (4.2%).
Any alcoholic beverage must be purchased together with food. 473 ml (7%).
Any alcoholic beverage must be purchased together with food. 473 ml (5%).
Any alcoholic beverage must be purchased together with food. 473 ml (6.5%).
Layers of fior di latte field tomatoes, basil, and arugula drizzles with basil oil, Maldon salt, and balsamic glaze
House made tomato sauce, mozzarella and fior di latte cheese baked and topped with fresh basil
Finish your meal off with an individual sized piece of either Chocolate Truffle Cake of Carrot Cake with cream cheese icing
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