Each Week Our Chefs Curate a Multi Course Menu
The food at Richmond Station is inspired by the ingredients we use. We buy locally, seasonally, and whole. We have spent years building partnerships with farmers and growers around Southern Ontario and even have our own regenerative, organic garden and full time gardener at The New Farm in Creemore, ON. The chef’s menu is our opportunity to try out ingredients that are just in season and new dishes that we are testing for our printed menu. Each week the menu is different. Listed below you will find this week’s and next week’s menus.
We recommend making reservations, however the menu is available if you happen to walk-in. Our kitchen team is happy to accommodate dietary restrictions. A curated beverage pairing is available with the menu and can be arranged with our service staff upon request.
Wednesday June 23rd to Tuesday June 29th
$95
Malpeque Oyster
Gruyere Gougere
Sheldon Creek Dairy Buttermilk Custard
sweet peas, Nordic shrimp
Preserved Tomato & Nduja
toasted focaccia, farmers ricotta, oregano
Pain au Lait
organic salted butter
Butter Poached Halibut
Cookstown Greens asparagus, brown butter hollandaise
Roasted Tanjo Farms Muscovy Duck
savory bread pudding, hakurei turnips, rhubarb puree
Triple Layer Chocolate Bar
white chocolate mousse, Ontario strawberries, mountain mint
Wednesday June 30th to Tuesday July 6th
$95
Malpeque Oyster
Duck Liver Pate
Gruyere Gougere
Amberjack Sashimi
provençal style
Tasting of Cookstown Greens Sungold Tomatoes
“soup, salad & sandwich”
Pain au Lait
organic salted butter
Sheep’s Milk Ricotta Agnolotti
wild mushrooms, garden greens
Duo of Buschbeck Farms Lamb
baby swiss chard, chickpea panisse, espelette jus
Lemon Posset
almond streusel, Muddy Crops strawberries
