Sample 1 (6 course tasting)
First Course
Baby Arugula Salad

With crisp pancetta, truffle Scented Shitake mushroom Crumbled chevre

Citrus vinaigrette & Balsamic reduction

Second Course 

Lobster with tomato confiture

On savoury brandy and Dijon Sabayon

Third Course
Hand churned lemon & mint ice

Fourth Course
Medallion of Beef Tournado

Klondike rose & rosemary potato

Seared spinach

Cabernet reduction

Fifth Course
Foster Ganache

Caramelized banana &

Dark chocolate wrapped in

Flaky pastry with crème anglais

Sixth Course
My Chef In Muskoka

Artesan Cheese Board

With toasted points & wild berries

Sample 3 (6 course tasting)
First Course
Seared Fois Gras en Croute

With balsamic and apricot preserves

Second Course
Baby Leaves with Poached pears

Drizzled with port wine vinaigrette

Third Course
Hand Churned Rhubarb Ice

Fourth Course
Pan Roasted Duck Breast

Sweet potato gratin

Wilted shard and blueberry compote

Fifth Course
Chocolate Truffle &

Candied Peachs

Sixth Course
My Chef In Muskoka

Artesan Cheese Board

With toasted points & wild berries

Sample 2
(3 course dinner)
Appetizer
Summer Salad

Avocado, Feta cheese

And Blueberries with

Tangerine Vinaigrette

Entree
Cassis infused Red Snapper

With Poached Pear, Peach &

Baby Spinach Salad

Dessert
Maple cured Apple

In Pastry with

Cinnamon Ice-Cream