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If your requested reservation time is unavailable, call 519-624-1828 we will do our best to accommodate you. Brunch reservations are subject to a two hour seating limit.

Summer Menu 2020

MUSHROOM TOAST — 9

wild mushroom, ricotta, confit garlic

TUNA CEVICHE — 8

chili, red onion, tomato, lime, cilantro, chips

CALAMARI — 8

jalapeno, cilantro, chili aïoli

CAESAR — 14

romaine, parmesan, toasted croutons,

bacon, egg

ETT HARVEST SALAD — 14

daily lettuce & vegetables, sherry vinaigrette, pumpkin seeds

HEIRLOOM TOMATO SALAD — 15

pickled beets, ricotta, local honey, hazelnut

ASPARAGUS VICHYSSOISE — 15

pepper cracker, salmon roe

MELON & PROSCIUTTO — 17

marinated melon, shaved prosciutto, mint, aged balsamic

ADD CHICKEN - 12

BEEF TARTARE — 17

horseradish cream, parmesan, olive, chili

SQUID — 18

romesco, chorizo, charred tomato, basil

BURRATA — 18

stonefruit, anise, grilled bread

ADD PROSCIUTTO - 6

SCALLOPS — 26

orange butter, citrus, parmesan crisps,

nasturtiums

PORK BELLY — 27

sunchoke, .spring onion, crispy onion rings

PARISIAN GNOCCHI — 27

sunchoke, spring onion, crispy onion rings

PIZZA — 18

fire-roasted, four cheese blend, béchamel

CRAFT CUT BURGER — 21

lettuce, tomato, pickle, mill sauce, house

made bun

GRILLED SALMON — 28

green romesco, hazelnut, peas, zucchini

HANGER STEAK — 29

chimichurri, pickled onion

HALIBUT — 36

ETT roasted carrots, carrot puree, carrot

salad, dill

LAMB LOIN — 36

peas, cucumber, mint, sunchoke chip, yoghurt

CRAFT CUT STEAK

charred onion, spinach puree, roasted new

potatoes, jus

10 OZ STRIPLOIN - 38

14 OZ RIBEYE - 54

ADD SCALLOPS - 22

SIDES

ROASTED POTATOES — 7

ONION RINGS — 7

SAUTEED WILD MUSHROOMS — 7

DAILY FARM VEG — 7

FRESH CUT FRIES — 7

DESSERT

LEMON TART — 12

meringue, yoghurt mousse

CHOCOLATE PAVÉ — 12

genoise cake, chocolate crumb, hazelnut gelato

WHIPPED CHEESECAKE — 11

berries, local honey, graham crumb