Chefs Table

Executive chef Raul Sojo and the students of Durham College are proud to present the Chef’s table

Primero
Foraged DC spring sprouts | Nante carrot vinaigrette | popped buckwheat

Segundo
Diver caught scallop | sea urchin foam | sea asparagus pesto

Tercero
Charcoal grilled octopus | paella croquette | chorizo broth

Intermedio
Toy box tomatoes with Burrata | Spanish olive oil | lemon verbena tea | micro basil

Cuarto
Ontario spring lamb loin | chanterelle jus | Kendal Hills Game Farm foraged ramps

Quinto
Tamworth pork belly | pressed apple | Riesling gel

Sexto
Hibiscus-rhubarb sorbet | vanilla brulée | granola Kyoto Coffee & Pluck Tea

$110.00 per person plus taxes and service charges

Wine pairings available

Standard $25 | Premium $35 per person plus taxes and service charges