Collection: Veggies & Salads

Ontario lettuces, radishes, sesame seeds, pumpkin seeds and jardinière with a maple, garlic, and mustard dressing.

Charred Ontario endive, pearl onions, bacon lardon, and wilted butter lettuces in a dark chicken stock and grainy mustard sauce.

Thinly sliced celery root, potato and carrot baked in a casserole with roast vegetable stock until soft, finished with butter and thyme.

Ontario oyster mushrooms cooked in the rotisserie underneath the chicken, seasoned with schmaltz and served with lemon.

Blanched Ontario asparagus served chilled with Quebec snow crab, ramp aioli, breadcrumb and herbs.