PUB GRUB

 

BAKED FRIED CHICKEN WITH KETTLE COOKED CHIP CRUST
 

GOURMET MAC AND CHEESE WITH SMOKED CANADIAN CHEDDAR
 

GRILLED CAESAR SALAD WITH GRILLED PROSCUITTO, HERBED CROSTINI, PARMESAN SHAVINGS AND A ROASTED GARLIC DRESSING
 

ROASTED POTATO SALAD WITH GRAINY DIJON DRESSING

​BISTRO

 

BEER BRAISED BEEF STEW WITH CREMINI MUSHROOMS
 

FILLET OF RAINBOW TROUT WITH A SAUCE VERTE
 

MILK BAKED SCALLOP POTATOES WITH SWISS CHEESE
 

BABY ARUGULA WITH APPLES, CRANBERRIES, PEPITAS AND A CHAMPAGNE VINAIGRETTE

​

THE KENSINGTON

 

BABY KALE SALAD WITH BAKED MAPLE APPLES, TOASTED WALNUTS, CHICKPEAS AND A CREAMY ROASTED GARLIC CHICKPEA WATER DRESSING
 

WARM LENTIL SALAD WITH ROASTED BEETS AND SWISS CHARD
 

GLUTEN FREE MAC AND CHEESE WITH SMOKED CHEDDAR
 

QUINOA WILD RICE MEDLEY WITH MUSHROOMS, TOMATOES, OLIVES AND FRESH HERBS

 

 

 

 

 

MOROCCAN

 

CHICKEN TAJINE WITH OLIVES AND APRICOTS

​

ZATAR SPICED SALMON WITH TAHINI YOGURT AND PRESERVED LEMON GREMOLATA

​

SUMAC ROASTED CAULIFLOWER, BRUSSEL SPROUTS AND CHICKPEAS

​

GREEN SALAD WITH TOMATOES, CUCUMBERS, MINT AND A POMEGRANATE DRESSING

​

GRILLED MIDDLEASTERN FLAT BREAD
 

​
 

​

TOKYO

 

TONKATSU GRILLED CHICKEN BREAST WITH KEWPIE MAYO AND CRISPY ONIONS
 

MISO AND SAKE ROASTED ATLANTIC COD WITH NORI
 

NAPPA CABBAGE, DAIKON, CARROT AND EDAMAME SLAW WITH A SESAME DRESSING
 

ASIAN PEAR SALAD WITH UMEBOSHI DRESSING
 

JAPANESE STICKY RICE

THE SPADINA

 

SOUS VIDE FIVE SPICED GRILLED SIRLOIN STEAK WITH CHINESE BLACK PEPPER SAUCE
 

ROASTED FILLET OF SALMON WITH A GINGER, GARLIC, SCALLION SAUCE
 

TOFU STIR FRY WITH SWEET PEPPERS, BROCCOLI, SHITAKE AND A BLACK BEAN SAUCE
 

WOKKED KING OYSTER MUSHROOMS WITH SHANGHAI BOK CHOY AND VEGETARIAN OYSTER SAUCE
 

GINGER JASMINE RICE