Wild mushrooms, crispy roots
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Beetroot variations
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Confit sablefish, lime, galangal, chili
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Foie gras, cranberry
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Truffle, herby grits, red wine caramelized onion, green beans, pine nuts
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Fig leaf and quince glazed squab, celeriac, endive
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Ontario cheese
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Tarte Tatin, applewood ice cream
Menu subject to changes