Inside the walls of our cozy, refined retreat, a new culinary connoisseur has taken the reins of our kitchen, infusing fresh creativity into our renowned tasting menu. Recently appointed Executive Chef Solomon Mason offers a taste of Canada’s seasonal bounty and a touch of French flare as he debuts a new multi-course experience, ready to make his own mark while staying true to our over-30-year legacy.
Having worked under renowned chefs Thomas Keller and Grant Achatz, Chef Solomon is no stranger to the world of fine dining, spending time at Alinea, Per Se, and The French Laundry before returning home to Canada at Toronto’s acclaimed Alo. With an unwavering commitment to sourcing the finest local ingredients, a fondness for traditional French techniques, and a desire to weave in his own artistic flair, he presents a gastronomic adventure spotlighting local, small-scale suppliers.
Executive Chef Solomon Mason
From the humble couple affectionately known as “the grandparents” who share their precious backyard garden crop to the unrivaled field tomatoes grown by Nancy Self at Tamarack Farms, long-standing relationships with farmers and artisans build the foundation for each carefully considered dish. Describing the experience as an act of trust between esteemed chefs and cherished guests, his aspiration is simple: offer diners the best of the season with food that tells a delicious story.
Through thoughtful selections, he combines quality ingredients in a harmonious play of lightness and vibrancy. As you read on, allow us to share a taste of what you might expect from his six-course symphony.
Sélection de Canapés
Designed as single bites to open the palate, each artfully crafted parcel is at the discretion of our talented team of chefs, setting the tone for the meal to follow. Changing often, diners are greeted with two to four magnificent morsels, which could look like B.C. kusshi oysters with traditional accoutrements, crispy pig’s head croquettes, chilled tomato consommé, or airy gougères. Inspired by what’s available and in season, our canapés offer the first reward in a perfectly timed production.
Crudo de Saint-Jacques et Truffes
scallop & truffle mille feuille, leeks, mâche, sauce ravigote
A second course may look like Chef Solomon’s delicate scallop and truffle mille feuille. Crafted using extra large fresh Maine scallops, each one is lightly cured, sliced, and layered with Australian Périgord black truffles (Australia’s truffle season is opposite France’s, allowing for excellent truffles year round). Poached leeks and sauce ravigote accompany the scallop, made using brown butter, chopped truffle, and Champagne vinegar, offering a nod to classic French techniques, artistically reinterpreted with finesse and whimsy.
Agnolotti à la Ricotta
ricotta, rapini, crisp garlic, Comté foam
Next, diners will likely come to find a pasta course like Chef Solmon’s northern Italian-inspired agnolotti. Made by hand and stuffed with ricotta seasoned with lemon, it is topped with a delicate Comté foam, a light sauce crafted from the famed French cheese, pleasingly punched with crunchy crystals. Charred rapini, crisp garlic, and shaved Comté also join the plate.
Accompanying the agnolotti, a basket of perfectly portioned French bread also makes its way to diners. Baked fresh daily in-house, pain au lait is served warm with St. Brigid’s butter. Widely considered the best butter available in Canada, the remarkably creamy single-farm staple is made with milk from Huron County’s family-run dairy farm.
B.C. king salmon, romesco, Picholine olives, zucchini blossoms
Next, it’s time for fish. Organic B.C. king salmon is served with romesco sauce, a Mediterranean-style sauce made from peppers, hazelnuts, and almonds. Chopped Picholine olives offer a briny, mild flavour and fruity, floral notes, while crispy tempura zucchini blossoms seasoned with fennel pollen deliver a delicate crunch. Mustard greens also make an appearance, rounding out the fresh Mediterranean flavours that elevate the ingredients with bright bursts and satisfying textures.
Magret de Canard
dry-aged Hudson Valley duck breast, celeriac, duck confit, Swiss chard, caramelized onion jus
Not to be overlooked, classic French staples like duck also find their place on Chef Solomon’s menu. His take uses Hudson Valley duck which has been dry-aged for approximately 10 to 14 days, a rewarding step that concentrates its flavour and allows for more crispiness. Roasted and served with a confit of celeriac, duck confit and Swiss chard, a caramelized onion duck jus split with smoked foie gras fat also joins the party. Rich and flavourful with smoky notes, the duck course presents an opportune moment to indulge in an added portion of seared foie gras (if diners so choose). A very intentional recommendation, the heaping add-on is delivered in true five-star fashion.
Tarte au Chocolat
Valrhona chocolate tart, whipped Valrhona Dulcey
Made using Valrhona chocolate, known as the gold standard of pastry chefs worldwide, the dessert course is designed to highlight this luxury single-origin ingredient. Starting with a base of pâte sucrée, the sweet dough is filled with a candied hazelnut praline before it is topped with Equatoriale Noire 55% Valrhona chocolate and a light layer of whipped caramelized white chocolate. Candied hazelnuts and a raspberry purée complete the stunning sweet treat.
Reserve Your Table
As a decadent conclusion to Chef Solmon’s collection of courses, the tasting menu is finished with Pastry Chef Martin Gouthro’s perfectly packaged petit fours, often arriving as a trio or more. Changing by the day, the delightful delicacies are small but mighty, taking the shape of madeleines, pâtes de fruits, decadent fudge, or fanciful chocolates.
Ensuring there’s no need to compromise on choice, you can have it all with Chef Solomon’s debut tasting menu, blending French elegance and contemporary flair into one deliciously memorable meal. Whether you enhance the sensory extravaganza with expertly curated wine pairings or allow us to recommend a special bottle to share, our North York hideaway awaits with open arms.