Description
by Chef Candace
Berry Salad
Fresh ’dinosaur’ (lacinato) kale and leafy greens, jewelled with summer strawberries, blueberries and raspberries, dressed with a vinaigrette of all-organic maple syrup, olive oil, balsamic vinegar & mustard.
Venison Stew
A simple braise of organic local produce like squash, potatoes, carrots, onions, garlic, fresh herbs grown nearby at Black Creek Community Farm, together with dark and tender Ontario venison, this stew offers a rare opportunity to get close to our terroir – the taste of the place where we live.
Also available vegetarian
Wild Rice with Cranberries
Wild rice (manoomin in Ojibwe) was a staple for many Canadian First Nations for centuries. A highly nutritious alternative to domesticated rice (to which it is not related), it contains twice the protein as brown rice and is an excellent source vitamins and minerals. This nutty, organic, wild rice is hand-harvested in Saskatchewan, and cooked with cranberries for touch of sweetness.
Mini Fry Bread
A slightly sweet, fried relative of bannock, this child of the ‘five white gifts’ (flour, salt, sugar, milk, and lard), has become a favourite treat at powwows and other gatherings, made even more tempting with a tangy and colourful fresh berry sauce and a sprinkling of icing sugar.
