Check-In Date
Nights Adults Children 

Dinner Menu
Monday - Saturday 5 - 9 pm

Soups ($9.50)

Creamy Asparagus Chowder   
Toasted almonds, grated English cheddar & heirloom tomatoes

Victorian Oxford County Gunn's Hill Artisan Cheese & Upper Canada Ale Soup   
With sweet peppers; the Inn's favourite

Parisian Onion Soup  
Under gratin of French bread and Gunn's Hill Five Brothers Artisan Cheese

Appetizers ($10.75 - $26)

Panko-Crusted Goats Cheese Stack     
Vine-ripened tomato, pancetta crisps; balsamic vinaigrette

Crisp Tempura Battered Shrimps   
Sauteed baby bok choy; warm caramelized orange sauce
Charcuturie Board for one or two   
Wild boar prosciutto, wild blueberry rabbit terrine, peppercorn bison salami, blue haze cheese, traditional piccalilli chutney, balsamic glazed cipolline onions; artisan bread 

Pan-Seared Diver Scallops   
Green herb risotto; port wine glaze    

Baked Cannelloni "Fiorentina"   
Baby spinach, wild mushrooms & Asiago cheese filled; roasted red pepper coulis, toasted pistachios

Salads ($11.25 - $16)

Elm Hurst Manor Greens  
Mixed Norfolk butterblend greens, living sprouts and market vegetables;
honey-cider vinaigrette

Mansion "Cobb" Nova Scotia Lobster Salad   
House-made ranch dressing

Classic Caesar Salad  
Romaine hearts accented with cured, smoked bacon and parmigiano-reggiano

Entrées ($26 - $43 range)
All entrees are served with fresh selected seasonal vegetables and potatoes.

Mint Crusted Roast Ontario Lamb Rack   
Eggplant-tomato gratin, sauteed smoked bacon & rosemary fingerling potatoes; Cabernet wine sauce

Skillet-Roast Chicken Fromage    
Zucchini, thyme & cream cheese filled; mustard & basil mash; Chardonnay, roasted garlic sauce

Pan-Seared Prosciutto-Wrapped Salmon    
Braised fennel, Spanish onion, green olives, heirloom baby tomatoes & sweet basil 

Roast Moroccan Half Duck (Cedar Valley Farms)   
Braised chickpease, savoy cabbage, medjol dates, prosciutto & fontina cheese

Pistachio-Pommery Mustard Pork Tenderloin   
Fig goats cheese, maple-root vegetable mash; Port wine sauce

Roasted Mediterranean Vegetables, Arugula, Quinoa & Goats Cheese Phyllo Strudel   
Rustic tomato-basil sauce & living sprouts 

Certified Angus Beef ($34 - $39.50 range)

10 oz Grilled New York Cut Strip Loin Steak  
Caramelized shallots, sauteed cafe mushrooms; 'au Poivre' sauce

8 oz Cast Iron Seared Filet of Beef 
Foie gras, granny smith apple rosti; Madeira sauce

8 oz Roast Prime Rib of Beef
Yorkshire pudding, natural jus & creamed horseradish

Baked "Nova Scotia" Lobster Tail with drawn butter
Sautéed Garlic Jumbo Tiger Shrimps  
Sautéed Selected Mushrooms  

To view our Wine List, click here. 

Chef Michael Davies is committed to working with local growers and producers to source and serve the finest and freshest local produce, cheeses and meats, including Ontario beef.   



Hwy 401 @ Harris St.
Ingersoll Ontario, Canada

tf: 1 800 561.5321
p: (519) 485.5321
f: (519) 485.5513
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London & Toronto, Ontario Inn, Conference Venue, Wedding Venue, Restaurant & Spa