Roasted Japanese eggplant with cashew butter and pickled peppers
Chef holding a charcuterie board
Caprese salad served on a white plate
Decandent chocolate torte
Fresh local produce from the Region of Waterloo
Pork belly spoons
Carrot and chick pea cake with fresh sprout salad
Pan-seared Sargent Farms chicken breast with seasonal vegetables
Roast beef with seasonal vegetables
Carrot, ginger and cashew soup
Apple blossom with fresh fruit compote
Halibut with spring pea puree and whipped potatoes
Lemon meringue tart with black berry sorbet
Southern fried chicken on a waffle