Monsoon Restaurant, The Boiler House, The Metropolitan Hotel and now Barrie's The North Restaurant - Chef Owner Marco Ormonde has made Barrie his home and a start for his own restaurant. As an award winning chef Marco offers his signature dishes and nightly features that are not on the menu, looking for something different? just ask Marco to create something and out it comes. Marco also offers a tasting menu that is sure to please all that select it, be sure to visit The North Restaurant soon.more...See more text
Mushroom and Truffle Soup Or Smoked Beef, Bacon Asparagus, Poached Egg and Baby Arugula Lime and Basil Vinaigrette
Large Plates
Roasted Cornish Hen Stuffed with Mushroom & Truffle Risotto, Carrot and Coriander Purée, Beet and Goat Cheese Tower, Olive Jus Or Grilled Strip Loin Goat Cheese Mash, Zucchini & Ricotta Tower, Tomato Salsa, Espresso Jus Or Poached Trout with Lemon Risotto, Fine Beans, Apple Fennel and Feta Salad with Corn Salsa
Finishing Plate
Chocolate Torte with Strawberry Cream Or Ginger Crème Brule with Chocolate and Peanut Biscuit
Big Bay Point
$58 per person
Small Plates
Mixed Green, Potato, Asparagus, and Portobello Salad with a Tarragon, Fig, and Balsamic Dressing Or Pumpkin and maple soup with Cinnamon Cream Or Tempura Sushi Roll Asparagus, Shiitake, Green Onion, Mango Salsa, Soy & Sesame Sauce
Large Plates
Roasted Cornish Hen - Stuffed with Mushroom & Truffle Risotto, Carrot and Coriander Purée, Beet and Goat Cheese Tower, Olive Jus or Grilled Strip Loin - Goat Cheese Mash, Zucchini & Ricotta Tower, Tomato Salsa, Espresso Jus or Poached Trout with Lemon Risotto, Fine Beans, Apple Fennel and Feta Salad with Corn Salsa
Finishing Plates
Chocolate Tart with Strawberry Cream or Ginger Crème Brule with Chocolate and Peanut Biscuit
Kempenfelt Bay
$65 per person
Small Plates
Cookstown Baby Greens and Edible Flowers in a Carrot and Cucumber Ribbon, Port Wine Reduction and Shallot Vinaigrette Or Grilled Calamari with Grilled Vegetables, Aged Balsamic, Basil oil Or Lobster and Squash Soup, Wasabi Cream
Sorbet
Lime and Basil
Large Plates
Pan-seared crispy skinned Salmon Fillet on Baby Shrimp Risotto, Lime-soy-sesame Sauce Or Broiled Filet Mignon with Portobello Mushrooms, Italian Forked Potatoes with Gorgonzola, Asparagus Bundle, Wild Mushroom Jus Or Roasted Pheasant Breast filled with a Mushroom Mousse on a Timbale of Cabbage, Mushrooms and Grilled Vegetables, Madeira and Pearl Onion Jus Or Wild Mushroom and Vegetables Risotto In A Roasted Onion, Tempura Asparagus, Red Pepper and Truffle Sauce
Finishing Plates
Tiramisu with Fresh Berries or Cheese Cake with Raspberry Compote
Tollendale
$75 per person
1st Course
Seared Scallop with Mango Salsa and Soft Poached Quail Egg
2nd Course
Shiitake Mushroom and Smoked Red Onion Soup
3rd Course
Seared Foie Gras with Banana Bread and Blue Berry Jus
Sorbet
Espresso with Cinnamon Cream
Main Course
Roasted Rack of Lamb with Mediterranean Crust on Parsnip Mash, Charred Vegetable Tower, Thyme Infused Jus Or Grilled Beef Mignon and Grilled Jumbo Prawn, Scalloped Potatoes Grilled Vegetable Skewers, Madeira Shallot Jus Or Pumpkin Seed Crusted Seabass with Curry Cous Cous Black Bean Salsa, Celery Root Broth
Finishing Plates
Trio of Chocolate Tort, Banana Cream Pie and Mini Crème Brule
Shanty Bay
$85 per person
1st Course
Kobe Beef Tartar and Seared Kobe Beef with Pear Arugula, Blue Cheese and Walnuts
2nd Course
Grilled Calamari Stuffed with Crab, Celery Root Puree, Pork Belly, Asparagus make Citrus Sauce
3rd Course
Squab and Foie Gras Vegetable Pearls, Salad Bundle, Truffle Jus, Potato and Mushroom Nest
Sorbet
Pear and Ginger Sorbet
Main Course
Lobster and Port Glazed Sweetbreads, Lobster Bread Pudding, Vegetable Turned Mustard Jus
Finishing Plates
Trio of mini Desserts Tiramisu, Chocolate Torte, Lychee Sabayon Stuffed in Baby Papaya
