This Week

TUESDAY MARCH 19

RUBY’S BACON AND EGG SALAD

Romaine Hearts, Baby Kale, Radicchio, Bacon Lardons, Croutons,

Whipped Eggs, Grana Padano ,Brown Derby Dressing

CHARBROILED OXFORD COUNTY BONE-IN VEAL CHOP

SMOKEY MUSTARD AND I.P.A. GRAVY

Butter Whipped Yukon Potatoes, Chive Crème Fraîche

Roast Pumpkin, Turnips, Foraged Mushrooms, Spinach,

            Toasted Almonds, Za’atar Olive Oil Dressing

CANADIAN ARTISANAL CHEESE

Maple Carrot Marmalade, Honeycomb, Hazelnut Brittle

MISSISSIPPI POUND CAKE

Chef Lora’s Lemon Curd, Roasted Pistachios

WEDNESDAY MARCH 20

BEET AND GOAT CHEESE SALAD

Winter Greens, Arugula, Carron Farms Beets, Radishes,

Whipped Goat Cheese Mousse, Wheat Berries, Lemon Dressing

THYME ROASTED BREAST OF CAPON

CONFIT CHICKEN JUS

Duck Fat Roasted Potatoes, Fine Herbs

Broccoli, Chick Peas, Edamame, Caramelized Onions, Baby Kale,

            Confit Garlic Cream

CANADIAN ARTISANAL CHEESE

Haskap Berry Jam, Honey Roasted Cashews, Honeycomb

MISSISSIPPI POUND CAKE

Chef Lora’s Lemon Curd, Roasted Pistachios

THURSDAY MARCH 21

CARROT ESCABECHE SALAD

Hand Picked Greens, Romaine Hearts, Baby Kale, Marinated Chick Peas,

Feta, Carrot Hummus, Puffed Rice, Brown Derby Vinaigrette

RUBY’S FRIED CHICKEN with BUTTERMILK & CHIVE WAFFLE,

COUNTRY SAUSAGE GRAVY

Mashed Maple Roasted Yams, Bruléed Marshmallow Cream

Parsnips, Brussels Sprouts, Celery Root, Confit Shallots, Sunflower Seeds

CANADIAN ARTISANAL CHEESE

Haskap Berry Jam, Honey Roasted Cashews, Bee Pollen Granola

ROASTED APPLE UPSIDE DOWN CAKE

Vanilla Sauce, Bourbon Caramel

FRIDAY MARCH 22

RUBY’S CHOPPED SALAD

Little Gem, Iceberg Lettuce, Cucumber, Radish, Tomatoes, Hemp Hearts,

Crumbled Egg, Chives, Shredded Cheddar, Buttermilk Ranch Dressing

WILD CAUGHT B.C. STEELHEAD TROUT

WHITE WINE BEURRE BLANC

Curry Spiced Potatoes & Chick Peas, Chili Garlic Mayonnaise

Herb Roasted Cauliflower, Sweet & Sour Peppers, Toasted Pumpkin Seeds

St. David’s Hydroponic Eggplant, Rosemary & Olive Oil, Preserved Lemon Butter

CANADIAN ARTISANAL CHEESE

Haskap Berry Jam, Honey Roasted Cashews, Bee Pollen Granola

ROASTED APPLE UPSIDE DOWN CAKE

Vanilla Sauce, Bourbon Caramel

SATURDAY MARCH 23

ROASTED FENNEL AND PEAR SALAD

Romaine Hearts, Baby Kale, Arugula, Hot House Cucumbers,

Watermelon Radishes, Goat Cheese Crumble, Citrus Vinaigrette

SLOW ROASTED AAA BEEF STRIP LOIN

FORAGED MUSHROOM JUS

Warm Potato Salad, Scallions, Buttermilk Aioli

Gwillimdale Farms Beets, Balsamic Roasted Onions, Feta

Hillside Gardens Heirloom Carrots, Confit Lemon, Minted Goat Yogurt

CANADIAN ARTISANAL CHEESE

Haskap Berry Jam, Honey Roasted Cashews, Bee Pollen Granola

JUNE’S ALMOST FAMOUS VANILLA CHEESECAKE

Barrie Hills Farm Wild Blueberries

$58 PER PERSON

RESERVE A TABLE  WITH BOOKENDA

VEGETARIAN AND PESCATARIAN OPTIONS ARE ALWAYS AVAILABLE.

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