A whole bunch of gorgeous flavours coming together in this dish: buttery, soft polenta, grilled to give it a bit of a toothsome crust, topped with a mix of half a dozen kinds of savoury broiled mushrooms in a thyme-flecked jus, fresh garlic scape pesto (made with just-harvested local scapes from Peter McClusky of the Toronto Garlic Festival), creamy goat cheese, some sweet, tangy beets and a balsamic reduction.
$12 (tax-in)
#GF #vegan options available

Add a poached organic egg $1.50

Tasty soup and fresh-baked pie too!

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Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.