This Week

TUESDAY JANUARY 15

BABY KALE & POMEGRANATE SALAD

Salad Greens, Watermelon Radishes, Crumbled Chevre

Wheat Berries, Toasted Pine Nuts, House Dressing

 

RUBY’S BRICK CHICKEN WITH CARAMELIZED ONION GRAVY

Roast Baby Sweet Potatoes, Maple Butter,

Top T. Farms Brussels Sprouts, Preserved Lemon Aioli,

Harissa Roasted Cauliflower in Romesco Sauce

 

CANADIAN ARTISAN CHEESE

House Made Marmalade, Nutty Granola

 

PUMPKIN SPICED CHEESECAKE

Caramel, Roasted Pepitas

 

 

WEDNESDAY JANUARY 16

ROAST MUSHROOM & ARUGULA SALAD

Winter Greens, Cucumbers, Pickled Onions, Whipped Goat Cheese,

Toasted Sunflower Seeds, Citrus Vinaigrette

 

WHOLE ROASTED PORK LOIN, APPLE MOSTARDA

Thyme Roasted Baby Potatoes, Dill Sour Cream,

Hillside Farms Heirloom Carrots, Spiced Pine Nuts,

Charred Broccoli, Garlic Butter, Parmesan

 

CANADIAN ARTISAN CHEESE

House Made Marmalade, Nutty Granola

 

CHOCOLATE POT DE CRÈME

Whipped Cream, Toasted Almonds

 

 

THURSDAY JANUARY 17

CARRON FARM’S BEET & FETA SALAD

Hand Picked Greens, Pickled Beets, Cookstown Radishes,

Marinated Chick Peas, Brown Derby Dressing

 

RUBY’S FRIED CHICKEN, ROSEMARY HONEY

Butter Whipped Mashed Potatoes

Roast Foraged Mushrooms, Kale, Garlic Cream

Hillside Farms Candy Cane Beets, Parsley Pesto

 

 

CANADIAN ARTISAN CHEESE

House Made Marmalade, Nutty Granola

 

TRIPLE CHOCOLATE BROWNIE

Butterscotch, Sweet Cream

 

 

FRIDAY JANUARY 18

BABY SPINACH & BARLEY SALAD

Winter Greens, Orange Segments, Tomatoes,

Toasted Almonds, Confit Garlic Hummus, Lemon Vinaigrette

 

WILD CAUGHT B.C. SALMON, LEMON CAPER BROWN BUTTER SAUCE

Cream Cauliflower, Spinach, Orzo, Parmesan

Charred Brussels Sprouts, Preserved Lemon

Maple Roasted Winter Squash, Candied Walnuts

 

CANADIAN ARTISAN CHEESE

House Made Marmalade, Nutty Granola

 

COCONUT PANNA COTTA

Wild Blueberries, Minted Ginger Syrup

 

 

 

 

SATURDAY JANUARY 19

RUBY’S BACON & EGG SALAD

Hand Cut Greens, Bacon Lardons, 8 Minute Egg, Green Goddess

Cucumber, Radish, House Dressing

 

CHINESE 5-SPICE RUBBED FLANK STEAK, SPICY HOISIN GLAZE

Scallion & Egg Fried Rice

Sautéed Asian Greens, Toasted Sesame

Herb Roasted Rainbow Carrots, Chili Soy Butter

 

CANADIAN ARTISAN CHEESE

House Made Marmalade, Nutty Granola

JUNE’S ALMOST FAMOUS CARROT CAKE

Cream Cheese Frosting, Caramel, Walnuts

 

 

 

 

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$56 PER PERSON

RESERVE A TABLE  WITH BOOKENDA

VEGETARIAN AND PESCATARIAN OPTIONS ARE ALWAYS AVAILABLE.

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