It was constructed in 1873 as a Congregational church, but today white tablecloths gleam in the afternoon light that pours through the stained-glass windows. Meals here, whether prix fixe or a la carte, are production numbers. Licorice-dusted diver scallops are topped with candied fennel and citrus, and elk strip steak is pan-roasted. The roast Ontario lamb with garlic custard and eggplant flan is outstanding. Upstairs, the Belfry uses the same excellent kitchen, but the setting is casual, and the dishes are lighter.