Weekly Tips: August 28

The tuna tare is always beautifully prepared here, served with deep-fried tapioca and Italian cucumbers, which are nearing the end of their season. 

Also worth trying are the octopus, seared over charcoal on a Japanese grill with peach glaze and baby cauliflower, and the pan-roasted Quebec veal tenderloin with Ontario bok choy.

To finish, our signature lemon tarte with fresh Ontario raspberries — a great choice for late summer.