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Canada in the 1640s: A Culinary Journey

Amuse Bouche
Local Mushroom & Thyme Pâté on Bannock Crostini

Hors d'oeuvre
Maple-Glazed Duck Breast Skewers

Salad
Garden Greens with Blackberries, Dried Cranberries, Goat Cheese, and Toasted Pine Nuts dressed with a tangy cranberry vinaigrette

Appetizer
Smoked Georgian Bay Whitefish Cakes with Herb Remoulade

Palate Cleanser
Raspberry & Mint

Entrée
Roasted Venison with Blueberry Sauce: Roasted venison loin served with a luscious blueberry sauce, accompanied by green beans, corn, squash, wild rice pilaf

Dessert
Maple Syrup Tart with Walnut Crust
served with a Creme Anglais

$40 per person plus HST(13%) and Gratuity (15%)