Weekly Tips: October 16

A good fall starter dish is our Lobster with local Berese chicory.

For a second course, Chef recommends Ontario bison cheeks with pear tart. Venison with potato torta and Brussels sprouts is another hearty fall dish that makes for a great third course. 

For dessert, try our plum olive oil sponge, and pick up a pint of artisanal gelato before you go — it’s the last week for gelato.