table d’hôte  48.

ROASTED BUTTERNUT SQUASH SOUP

pumpkin seed granola, maple crème fraiche (gf)

DUCK

honey & lavender glazed duck breast, carrot puree, roasted dark red beets, charred scallions, sauce bigarade (gf)

GINGERBREAD CRÈME BRULEE

berry salad (gf)

starter

SPLIT PEA SOUP 14.

Marrow pea, smoked ham hock, chives, evoo (gf)

CHOWDER 15.

coconut green curry broth, bay scallops, Argentinian shrimps, fingerling coins, micro cilantro (gf)

CAESAR 12.

romaine, smoked pork belly, sourdough crostini, shaved grana Padano, lemon anchovy dressing

KALE 14.

CHICKEN 8.   6OZ STEAK 15.
dry cranberries, roasted pepita, pear, fresh ricotta cheese, basil balsamic dressing (v) (gf)

WINGS 16.

Buffalo sauce, maple BBQ, Thai sauce served with ranch and crudité

CAULIFLOWER BITES 12.

black pepper Tao sauce, scallion, toasted sesame seeds (v)

HUMMUS 15

beet pickled egg, caramelized onions, crispy garlic, toasted sesame seeds, pita bread

PLOUGHMAN’S BOARD FOR TWO 22.

local cheese and cured meats, red onion chutney, caper berries, pickled mustard seeds, candied nuts, crostini

sandwiches

SERVED WITH FRIES OR HOUSE SALAD

BROOKSTREET CLUB 18.

sous vide turkey breast, aged cheddar cheese, garlic aioli, vine ripened tomato, lettuce, bacon, rye & grains bagnat bread

BROOKBURGER  18.

prime rib burger, sweet & smoky sauce, caramelized onions, St. Albert cheddar cheese, vine ripened tomato, lettuce, bacon, white and black sesame bun

kids

CHICKEN FINGERS  16.

with fries

CHEESE BURGER  14.

with fries

KIDS PASTA  14.

marinara sauce, parmesan, garlic bread

KIDS VEGETABLES  6.

raw with ranch dip or steamed (gf)

main

SPINACH STUFFED CHICKEN BREAST 29.

parsnip puree, brussels sprouts, baby carrots, golden beets, sauce estragon (gf)

N.Y STEAK 38.

8oz Beverly Creek Farm striploin, seasonal vegetables, crispy fries, green peppercorn demi

BEEF TENDERLOIN 44.

potato fondant, seasonal vegetables, caramelized onion & horseradish puree, bordelaise sauce (gf)

SQUASH RISOTTO 22.

le corpin mushrooms, crispy sage, nutritional yeast (v) (v+) (gf)

STRUDEL 18.

phyllo pastry, leek and mushrooms, cashew nut cream sauce, herb oil (v) (v+)

CARBONARA 28.

ARGENTINIAN SHRIMPS 10.   CHICKEN BREAST 10.
smoked pork belly, confit garlic, grana Padano cheese

DUCK 36.

honey & lavender glazed duck breast, carrot puree, roasted dark red beets, charred scallions, sauce bigarade (gf)

HALIBUT 37.

basil crusted, creamy Ontario white beans, oil poached cherry tomatoes, red wine braised shallots, herb oil

PORK CHOP 37.

pan seared Ontario pork chop, Apple puree, braised red cabbage, spaetzle, pickled mustard seeds, sauce Porto and herb oil

sushi

THURSDAY TO SATURDAY • 5PM - 9PM

DYNAMITE  19.

tempura shrimp, masago, spicy mayo, avocado

KAMIKAZE  19.

spicy tuna, rice pearls, avocado spicy mayo

CALIFORNIA  19.

crab, avocado, masago, cucumber, spicy mayo

VEGETARIAN  19.

cucumber, avocado, daikon, hiyashi (v)

CHEF'S COMBO  32.

choice of sushi or sashimi

sweet

PEAR CLAFOUTIS 12.

almond ice cream

CHERRY BOURBON GELATO 9.

(in house only) (gf)

APPLE COBBLER 12.

Vanilla ice cream, bourbon caramel sauce

GINGERBREAD CRÈME BRULEE 12.

Berry salad (gf)

VEGAN CHOCOLATE CAKE  12.

Dark chocolate & coconut crème ganache, berry coulis (v) (v+) (gf)