Potato Soup
accented with maple roasted pear and cauliflower garnished
with Inn made Teza crisps

Warm Duck Salad
shredded duck confit presented on a bed of Asian
vegetable slaw

Roasted Ontario Beet Risotto
complimented with River's Edge chevre and
locally grown leeks

Slow Braised Beef Rib
presented on SMOYD farm whipped potatoes,
horseradish cream, and a natural pan reduction

Warm Strawberry Rhubarb Crumble
accompanied with vanilla ice cream

$59.00 per person

Please note that this is just a sample menu. Our Chef is always creating a new weekly menu using local ingredients