Foie Week
Join us from April 11 – 21 for Foie Week
We’re giving you Foie Gras (Five different ways)!
Join us from April 11 – 21 to experience a specialty menu you won’t soon foieget!
With dishes like Foie Gras Poêlé, served with a Niagara peach flapjack and peanut marzipan, or our Heritage Chicken & Foie Gras Pot au feu in a delicious black truffle broth, with braised mirepoix and rutabaga, you might have to try them all!
You may also add wine pairings for each course ($139), or choose to add 2.5oz foie gras to your entrée ($17)!
· FOIE GRAS ·
· April 11th – 21st ·
WHOLE ROASTED LOBE OF FOIE GRAS100
boudin blanc, caramelized apple, truffle pomme purée,
sauce périgourdine
Clos Lapeyre, Jurançon, Jura, FR (750ml)55
FOIE GRAS TERRINE22
sauternes gelée, grilled brioche, mountain cranberry
Riesling Icewine, Cave Spring, Niagara, ON (2oz)17
FOIE GRAS POÊLÉ24
seared foi gras, Niagara peach flapjack, peanut marzipan
Late Harvest Riesling, Cave Spring, Niagara, ON (2oz)12
HERITAGE CHICKEN & FOIE GRAS POT AU FEU32
black truffle broth, braised mirepoix, rutabaga
Gallien Sauternes, Château Dudon, FR (2oz)20
SHAVED FOIE GRAS 19
seaside blueberries, vanilla yoghurt, toasted almond granola
2016 Creekside Estate Syrah, Niagara, ON (2oz)35
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ADD 2.5oz FOIE GRAS TO YOUR ENTRÉE17
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GAVAGE 185
eat the whole menu
wine pairings139
