Jump in Season: Pumpkin & Squash Week

Indulge in our sixth seasonal prix fixe from November 19-24!


Posted by Jump
on November 13, 2018
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$48 Lunch & $68 Dinner


Our sixth seasonal prix fixe from our Jump in Season menu series is a true celebration of Canada’s fall harvest. Squash & Pumpkin Week elevates familiar autumn ingredients, complementing the shift from fall to winter with rich and comforting flavours. From the robust yet humble pumpkin, to sweet and delicate blue hubbard squash, Chef Miheer has woven the flavours of fall through three distinct courses.

Browse the lunch and dinner menus below and join us for Squash & Pumpkin Week from November 19-24.

Book your table

$48 Three-Course Lunch

excludes tax and gratuity

Appetizers
Pumpkin Soup & Rock Crab

Galeux d’Eysines pumpkin, Ontario crab apples, spiced pumpkin seeds, pressed pumpkin oil
or

Yokohama Squash & Organic Quinoa Salad

buttermilk ranch dressing, bitter greens, golden raisins, pomegranate

Mains
Halibut & Red Kuri Squash Curry

tender coconut, lemongrass jasmine rice, kaffir lime pickled jackfruit
or

Pumpkin-Spiced Chicken

soft pumpkin polenta, charred broccolini, butternut squash caponata
or

Marina Di Chioggia Squash Ravioli

fresh truffle, brown butter, sage gremolata, stracciatella cheese

Desserts
Heirloom Pumpkin Beignet

pumpkin pastry cream, macerated sour plums, birch ice cream
or

Blue Hubbard Squash Mille-Feuille

whipped white chocolate ganache, bourbon ginger caramel, brown butter crumble

$68 Three-Course Dinner

excludes tax and gratuity

Appetizers
Pumpkin Soup & Rock Crab

Galeux d’Eysines pumpkin, Ontario crab apples, spiced pumpkin seeds, pressed pumpkin oil
or

Yokohama Squash & Organic Quinoa Salad

buttermilk ranch dressing, bitter greens, golden raisins, pomegranate
or

Seared Quebec Foie Gras

squash and pear chutney, pumpkin gastrique, squash brioche

Mains
Beef Tenderloin & Loaded Turk’s Turban Squash

horseradish sour cream, roasted Brussels sprouts, wild mushroom hunter’s sauce
or

Halibut & Red Kuri Squash Curry

tender coconut, lemongrass jasmine rice, kaffir lime pickled jackfruit
or

Pumpkin-Spiced Muscovy Duck Breast

crispy polenta fries, pumpkin purée, baby turnips, red currant jus
or

Marina di Chioggia Squash Stuffed Ravioli

fresh truffles, brown butter, sage gremolata, stracciatella cheese

Desserts
Heirloom Pumpkin Beignet

pumpkin pastry cream, macerated sour plums, birch ice cream
or

Blue Hubbard Squash Mille-Feuille

whipped white chocolate ganache, bourbon ginger caramel, brown butter crumble

Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.


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