Modern French and International cuisine under the creative guidance of Chef Bryan Steele is presented to a loyal and worldly clientele. At the heart of the cooking is a bountiful array of fine ingredients available from local growers and suppliers. The wine program is directed by Sommelier Peter Lavoie; the wine list has been recognized by the Wine Spectator and the Wine Council of Ontario. Three artistic rooms in a century building crowned by a magical Garden Room overlooking a courtyard.

Sample Menu:

• Terrine of hot-smoked trout, apple, horseradish
• Whitefish meuniere with asparagus & mushrooms
• Rhubarb cobbler, ginger ice cream

$45.00