Soup of the day

Ask your server for details.

Ontario pea and asparagus salad

Chef Dave's crumbled feta cheese, micro greens, cured egg, lemon aioli.

Fig and prosciutto salad

Blue cheese, baby kale, sugared walnuts, apple cider vinaigrette.

Toy box cherry tomato salad

Shaved Parmigiano Reggiano, baby kale, Chinese eggplant chips, sautéed mushrooms, sourdough crisps, aged balsamic, olive oil.

DC grown baby spring sprouts

Shaved baby root vegetables, toasted sunflower seeds, carrot vinaigrette.

  • Add marinated flank steak $12
  • Add tiger shrimp $10
  • Add chicken breast $10
  • Add crispy egg $5
  • Add vegetables of the day $5


Crispy Ontario Pickerel taco

Radish and scallion slaw, pickled red cabbage, DC garlic scape crema, ancho-lime powder, micro cilantro.

Shrimp roll

Old Bay aioli, cucumber, radish, micro celery, kettle chips.

Acorn squash falafel

Sesame seed crust, babaganouj, roasted beets, spinach.

Crispy calamari

Patatas bravas, Piquillo pepper aioli.

Vegan potato croquette

Pico de gallo, pickled onion and micro green salad.


Four tapas

An assortment of small appetizers. Ask your server for our current selection.

Charcuterie and cheese board

Locally sourced and in-house made selections, seasonal fruit chutney, DC pickled vegetables, condiments, crostini.

Tandoori spiced roasted cauliflower

Toasted  pistachios, cilantro, DC garlic yogurt drizzle, lime, naan.


Grass fed Ontario sirloin

Charred onion and garlic butter, aged cheddar macaroni cake, asparagus, roasted carrot puree.

Pan roasted Ontario Pickerel
Market price 

Warm potato and wilted watercress salad, capers, preserved lemon and pickled shallot vinaigrette.

Ontario lamb chops

DC mint chermoula, cauliflower 'couscous', garlic yogurt, roasted carrot puree.

Kendal Hills mushroom risotto

Parmigiano Regianno chips, toasted pine nuts.

Seared Ontario chicken breast

Strawberry-rhubarb glaze, asparagus tips, crispy potato medallion.


Rapini, apple smoked bacon, caramelized onions, toasted pine nuts, shaved Tania cheese.

Pasta of the week

Ask your server for details.

Charred pepper burger

Bistro '67 beef patty, grilled provoleta, DC chimichurri aioli, crispy potato straws.

Atlantic salmon burger

Miso aioli, pickled ginger, cucumber, watercress.

Sourdough flatbread

Mozzarella cheese, sundried cherry tomatoes, arugula, pine nuts, Parmigiano Reggianno, olive oil.

Spring harvest bowl

Seared marinated tofu, wild rice, kale, avocado, cucumber, radish, pickled daikon and carrot salad, crispy egg, Sriracha aioli, toasted sesame seeds.