Modern French and International cuisine under the creative guidance of Chef Bryan Steele is presented to a loyal and worldly clientele. At the heart of the cooking is a bountiful array of fine ingredients available from local growers and suppliers. The wine program is directed by Sommelier Peter Lavoie; the wine list has been recognized by the Wine Spectator and the Wine Council of Ontario. Three artistic rooms in a century building crowned by a magical Garden Room overlooking a courtyard.

Phot credit – Terry Manzo

Field to Chef Menu
Prix Frixe: Three Courses - $67.00 Two Courses - $52.50 . Wine, taxes and service are extra.