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- Pacific Coast tuna with a chilli and citrus vinaigrette
- Maple and miso cured Nunavut Arctic char
- Lightly pickled vegetables and an organic beet relish
- Applewood smoked plains bison
- Winter root vegetables and local mushrooms
- Cauliflower and rosemary puree
- Juniper and Niagara red wine jus
- Saugeen yogurt pot de creme with a lemon and lavender syrup
- Wild blueberry and partridgeberry compote
- Acadian buckwheat honey and sumac tuile
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