This flatbread is made in-house daily with hand stretched dough using traditional artisan methods, coated in rich-butter and tossed in stone ground cornmeal before being topped with caramelized wild Ontario grown mushrooms, fresh goat cheese, reduced balsamic, red onions and arugula.

Mushroom Flatbread

Appetizers, each with their own special flavor, abound everywhere, from the large restaurant those that jump right off the menu. By some estimates, over 90 percent of patrons order an appetizer with their meal. In many cases appetizers are shared by several people, which afford chefs the opportunity to showcase new and inspired offerings to groups of people. Scrumptious appetizers developed by skilled chefs whose creativity knows no limits are popping up at restaurants from Switzerland to Hawaii. So move over ubiquitous stuffed mushrooms and stand back boring calamari.

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