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Our menu at AG is constantly changing as ingredients go in and out of season.
The following is an example of our early fall menu.
APPETIZERS
Truffled Jerusalem Artichoke veloute
fire roasted peppers, hot smoked trout
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Escarpment Shoots and Seedlings
rosemary roasted cluster tomatoes,
Woolwich County goat dressing and Maple vinaigrette
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Beetroot cured Salmon "gravlax" and mustard tartare
salad niçoise, boiled quail egg and crisp frisée
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Duck confit, "Comfort Cream Brie" and sweet potato risotto
Chantrelle fricasée
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Morbier brulée
Spinach Arugula salad, smoked bacon and Cabernet Franc vinaigrette
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Crab, Pumpkin and ginger salad toasted Hazelnut and tender Effingham greens
"escabeche" of grape tomatoes
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Seared Quebec Fois Gras terrine
Honey and spice braised pear, cranberry preserve Anise syrup
ENTREES
Seared Sea Scallops
Cous cous and cured salmon salad, red chard
Gingered carrot won-ton, Chardonnay beurre blanc
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Arctic Char
Potato horseradish crust
Buttered spaghetti squash, cauliflower veloute
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Crisp skin Atlantic Salmon
Celery root pancake, Parsnip brandade Celery consommé
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Toasted Almond and Brie crusted Beef Tenderloin
Wilted lemon garlic greens, herbed rosti
Foie Gras Red Currant Jus
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Maple Syrup and rosemary marinated Capon breast
Cassoulet of Sweet Breads, Chorizo and autumn Beans
Leek vinaigrette
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Ontario Loin and Rack of Lamb
Butternut "le Douanier", golden beets
Beet Cabernet Franc gastrique
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Autumn Red Deer
"Le Baluchon" bread pudding, choucroute
braised chestnuts
espresso café au lait
DESSERT
Duo of pot de crème
Brulée style with biscotti
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White chocolate and basmati rice pudding
Sundried cherries and Gamy jelly
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Butterscotch poached Apple Ice Cream
Vanilla Apple darns, Maple marons
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Callebuat chocolate torte
Spiced Cabernet poached pear, Almond nougat
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Farm House Cheese
Fruit chutney, flatbread and honeycomb
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