Thursday May 23
Today: 11:30am-2pm, 5:30-10pm
151 Second Ave., Unit C
Otherwise please call
Fri May 24
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Sat Jun 1
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Fri Jun 14
Otherwise please call
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PLEASE NOTE, THIS IS A SAMPLE MENU ONLY. Due to how frequently we change our menus, this is not be the menu currently offered
Locally foraged wild nettle and celeriac soup
Garnished with a fresh horseradish & vodka creme fraiche.
Potato, leek and double smoked bacon soup
Arugula, Padano cheese and pumpkin seed pesto.
A mixed green salad
Grilled apple and cheddar cheese vinaigrette / pickled cranberries / granny smith apple / roasted walnuts.
Antipasti plate for one or two
Canadian brie cheese / pickled shallots / marinated olives / pickled Canadian cranberries / marniated mushrooms / marinated eggplant / house cured duck prosciutto / roasted garlic / fresh Anjou pear.
Pan seared sea scallops
Fried scallop, chive and preserved lemon mousse cake / smoked mushroom compote / wilted local garlic ramps / beet and yuzu coulis / ramp pesto.
Lemon and roasted garlic custard
Topped with fresh organic asparagus / fried Prince Edward County Fedda cheese "croutons" / heirloom carrots and scallion salad / caper-raisin vinaigrette / fried anchovy / garlic chips.
Grilled triple 'A' Canadian strip loin
Cherri potato, bacon and green onion "flash" / sweet & sour spaghetti squash compote / wilted flowering kale / tomato broth mounted with a lemon and truffle aioli.
Coco spiced Elevages Perigord duck breast
Sweet potato layered with duck rillette and a date & ginger chutney / caramelized cabbage / pear, maple and whiskey infused duck reduction.
Brined 10 oz pork chop
Smoked ham hock, apple and cheddar cheese spring roll / pickled turnips / wilted local wild leeks & sauteed organic mushrooms / grainy mustard and cider sauce.
Rod & reel caught Atlantic Mackerel
potato and celery root cake / confit garlic and shallots / roasted heirloom carrots / local nettle sauce mounted with a lemon butter.
Preserved lemon and herbed St. Mary's goat cheese gallette / ruby red beet and barley rissotto / grilled mushrooms / fried kale / roasted squash / carrot broth mounted with a green olive creme fraiche.
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