Tine & Cellar

Made with capers, toasted chives and cracked pepper. Served with crackers and lemon.

Served with cream, fresh herbs, caramelized leeks, fennel, bull falls porter and lemon.

Tossed in spiced apple butter with spring onions and served with Dijon aioli.

Served with French onion aioli.

Served with bacon, blue cheese, walnuts and balsamic-porter reduction.

Sea salt, fresh dill, cracked pepper and vinegar.

Served with candied hazelnuts, bacon, chevre, cranberries and local maple syrup.

Roasted in-bone with bacon-citrus marmalade and panko, then dressed with balsamic-porter reduction.

Slow-roasted pork shoulder with bull falls BBQ sauce smothered in coleslaw. Served with choice of fries or dressed cucumbers.

Okocim lager-mustard and cherry bacon kraut. Served with choice of fries or dressed cucumbers.

Blended by Townline market. Topped with stone ground cranberry-mustard and bull falls hefeweizen grilled onions. Served with choice of fries or dressed cucumbers.

Served on a sliced roll and loaded with stone-ground Dijon mustard and cherry-bacon sauerkraut. Served with choice of fries or dressed cucumbers.

House smoked salmon belly with aged cheddar and béchamel. Served with choice of fries or dressed cucumbers.

Beer-battered cod, fries, slaw, rye bread, tartar and lemon. Served with choice of fries or dressed cucumbers.

Served over a wild-mushroom cream spaetzle. Served with choice of fries or dressed cucumbers.

Fig-vodka chutney, Gorgonzola, bacon, field greens and pepper aioli. Served with choice of fries or dressed cucumbers.

Topped with porter-braised wild mushroom pate, Swiss cheese, crispy fried leeks and arugula. Served with choice of fries or dressed cucumbers.

Topped with house-pickled vegetables, field greens and a tangy lemon-beet crème fraiche. Served with choice of fries or dressed cucumbers.

Fried capers, cold-smoked salmon, cream cheese, split softly boiled egg, oregano oil and micro greens.

Topped with micro greens and local honey.

Grilled country bread with bacon, house-pickles, lard and grilled onions.

Roasted pears, figs, arugula, Gorgonzola, onions and béchamel.

Vodka cream sauce, wild mushroom medley, roasted fennel, fennel greens and truffle oil.

Served with sour cream, roasted root vegetables, cherry-bacon sauerkraut and micro pea shoots.

Sautéed wild mushrooms, garlic and chives in a vodka cream sauce.

Served over a fennel-cream puree and potato cake, then topped with sour cream, fennel greens and fish roe.

Seared rare and served on dressed cabbage with fish roe, toasted panko, spring onions, sweet mustard sauce and spicy apple butter.

Served over a parsnip purée with roasted vegetables, then topped with a black garlic and porter jus.

Cranberry boar sausages glazed with a beer and stone-ground Dijon reduction, served with mashed potatoes, cherry-bacon sauerkraut and julienned beets.

Slow roasted pork shoulder with mashed potatoes and sautéed green beans.

Braised bone-in domestic lamb shank in a Russian imperial stout and blackberry demi-glace, served with roasted squash and green beans.

Head-off trout stuffed with apples and fennel roasted in pan with fresh herbs, topped with maple-sage compound butter and served with roasted squash purée.

Seared medium-rare over creamy black pepper and mushroom spaetzle, topped with sour cream and crispy fried leeks.

Fresh mussels tossed with white wine, cream, roasted peppers and leeks served over linguine.