Appetizer

Greek Salad      16

Cucumbers, cherry tomatoes, black olives, mixed greens, feta cheese,
lemon vinaigrette.
GF

 

Caesar Salad      16

Smoked bacon, deep fried baby kale and brussels sprout leaves, romaine,
shaved parmesan, croutons, creamy garlic dressing.

 

Andalouse Soup      15

Roasted red pepper and tomato, green apple, green oil.
GF • V • VG

 

Foie Gras 25

Au torchon, home made spice bread, Ontario rhubarb and strawberry compote.

 

Warm Mushrooms      18

Sautéed mushrooms with garlic, shallots, tarragon, parsley, balsamic glaze.
GF • V • VG

 

Smoked Salmon Cannelloni      21

Stuffed with curry leek fondue with baby greens, lemon yogurt dressing.
GF

 

Pork Belly and Scallops      29

Hokkaido seared scallops and pork belly, broccoli purée, chai tea sauce.
GF

 

Charcuterie Board and Local Cheeses      26

Chef’s selection, mustard, pickled vegetables, toasted baguette

 

Entrees

Pan Seared Steelhead Trout with Salad Nicoise      38

Potatoes, tomatoes, green beans, capers, black olives, shallots,
hard boiled eggs.
GF

 

Roasted Half Cornish Hen 36

Fingerling potatoes, grilled cauliflower steak, baby carrots, bacon,
béarnaise sauce.
GF

 

Grilled Beef Tenderloin      59

Garlic smashed red potato, purple cauliflower, fried parsnip chips,
bordelaise sauce.
GF

 

Baked Half Rack of Lamb      59

Wrapped in puff pastry with goat cheese and olive tapenade, baby carrots,
roasted fingerling potatoes, garlic cream sauce.

 

Bouillabaisse     44

Lake Erie pickerel, shrimps, fish sausage, mussels, fennel, fingerling
potatoes and rouille on toast.

 

Slow Roasted Prime Rib      48

Yorkshire pudding, herb roasted garlic smashed potatoes, carrots,
broccolini, au jus.

 

Mushroom Bourguignon      30

Cooked mushrooms in red wine, carrots, maple syrup, broccolini
served with rice pilaf.
GF • V • VG

 

Chef’s Choice Menu      65$

STARTERS

Greek Salad
Cucumbers, cherry tomatoes, black olives, mixed greens, feta cheese, lemon vinaigrette.
GF

Caesar Salad
Smoked bacon, deep fried baby kale and brussels sprout leaves, romaine, shaved
parmesan, croutons, creamy garlic dressing.

Andalouse Soup
Roasted red pepper and tomato, green apple, green oil.
GF • V • VG

 

ENTREES

Pan Seared Steelhead Trout with Salad Nicoise
Potatoes, tomatoes, green beans, capers, black olives, shallots, hard boiled eggs.
GF

Roasted Half Cornish Hen
Fingerling potatoes, grilled cauliflower steak, baby carrots, bacon, bearnaise sauce.
GF

Slow Roasted Prime Rib
Yorkshire pudding, herb roasted garlic smashed potatoes, carrots, broccolini, au jus.

Mushroom Bourguignon
Cooked mushrooms in red wine, carrots, maple syrup, broccolini served with rice pilaf.
GF • V • VG

 

DESSERT

Chocolate Truffle Cake
Berries coulis
VG

Crème Brûlée
Fresh fruit
GF

Brownie Cheesecake
Chocolate sauce

---

 

Desserts

Chocolate Cremeux      13

Peach gazpacho with tarragon, raspberries.
GF

 

Citrus Cheesecake      13

Caramelized walnuts, orange syrup.

 

Chocolate Truffle Cake      13

Berries coulis.
VG

 

Crème Brûlée      13

Fresh fruit.
GF

 

Brownie Cheesecake      13

Chocolate sauce.

 

Fruit Sorbet or Ice Cream      10

Raspberry sorbet, Vanilla OR Milk Chocolate ice cream.

 

Chefs Selection of Cheeses
For One 18 • For Two 26
Three cheeses – crackers – fruit

 

Coffees

Speciality Coffees

Drinks Based On A 2 oz. Serving

 

James Harris      13
Grand Marnier, Baileys, Amaretto, Crème De Cacao

 

Blueberry Tea      13
Amaretto, Grand Marnier

 

Vanilla Nut      13
Frangelico, Galliano, Amaretto

 

New Irish      13
Irish Whisky, Baileys, Kahlua

 

Butterscotch Cream      13
Butterscotch Schnapps, Baileys

 

Legend      13
Baileys, Kahlua, Crème de Cacao

 

After Eight      13
Crème de Menthe, Crème de Cacao, Baileys