Wild BC Sockeye Salmon with Lemon Crushed Potatoes. Creamed Kale, Poached Free Range Egg, Caper Brown Butter. -34-. Side
Dinner Menu “Farm-to-Table Cuisine”
Starters Roasted Red Pepper Soup with Lime Fromage Sorbet & Togarashi Straw -12“Pingue’s” Aged 24 Month Prosciutto with “Monforte” Toscano Preserved Lemon, Niagara Balsamic Reduction -18Seared Wild Pacific Albacore Tuna with Kohlrabi Slaw Wasabi Mayonnaise, Crispy Nori -18“VG Meats” Beef Tartare with Smoked Heirloom Beets & Fresh Horseradish -20Heirloom Tomato Salad with “Epp Farms” Peaches Focaccia Croutons, “Monforte” Pecorino Fresco, Oil & Vinegar -15Pan Seared East Coast Scallops with Summer Corn Puree Charred Corn, Guanciale, Red Chili Vinaigrette -20-
Mains Muscovy Duck Breast (served medium-rare) with Croquette of Confit Duck Leg Warm Bacon & Lentil Salad, “Joel’s” Swiss Chard, Peppercorn Jus -38Pan Seared Filet of Lake Huron Pickerel Tempura of “Marc’s” Wild Mushrooms, Tarragon Café au Lait Sauce -36Sesame and Hoisin Glazed “VG Meats” Beef Short Ribs with Mustard Potato Purée & Pickled Red Onion -38Fennel Pollen Dusted “Cumbrae Farms” Pork Tenderloin with Organic Quinoa Wild Honey Glazed Pork Belly, Local Green Beans -35Wild BC Sockeye Salmon with Lemon Crushed Potatoes Creamed Kale, Poached Free Range Egg, Caper Brown Butter -34-
Side Dishes & More Fresh Cut Frites with Rosemary Sea Salt & Malt Vinegar Mayonnaise -8Selection of Housemade & Local Charcuterie with Condiments & Toast -23Chef-Owner Stephen Treadwell Chef de Cuisine Matthew Payne Sous Chef Josh Dawe Vegetarian & vegan options available upon request Please inform your server of any dietary restrictions or allergies A discretionary gratuity of 18% will be added to tables of six or more guests 114 Queen Street, Niagara-on-the-Lake / 905.934.9797 / www.treadwellcuisine.com
