Three-course menu, $38.95

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First course

  • Smoked, maple-candied salmon with pickled ginger, radish, arugula, chives, dill, spiced lingonberry purée
  • Fettuccine Carbonara. Woodlawn-made fettuccine tossed with egg, Reggiano, bacon and parsley
  • Creamy asparagus soup with crème fraiche and shrimp garnish
  • Spring Salad. Fresh avocado, spring greens, orange segments, crumbled blue cheese and herb vinaigrette dressing

Main entree

  • Apricot-herb-panko crusted fillet of rainbow trout with chardonnay-caper beurre blanc and asparagus-spinach risotto
  • Local, Yorkshire Valley Farms breast of chicken supreme with fresh mango-tomato salsa, Swiss chard and Jerusalem artichoke confit
  • Duo of chevre stuffed mini eggplant and tower of fried polenta with mushroom ragout, sautéed spinach and tomato coulis
  • Pan seared, sirloin of Certified Angus Beef served with honey-ginger glaze, spiced onion tempura and sautéed baby bok choy


  • House made Italian meringue with blondie caramel sauce, fresh berries, and fresh mint
  • House made salted-caramel crème brûlée
  • House made Kahlua Tiramisu with fresh mascarpone
  • Chef John’s chocolate, little layer cake (18-layers)


Reservations 905-372-2235
Reservations not mandatory, walk-ins accepted
Springalicious offer available April & May
Open nightly from 5:30PM to 9:00PM

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Book a table for me!