

DINNER MENU
Daily, 5:00pm to 9:00pm
DINNER à LA CARTE
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