Dinner Menu
Soup
- Soup of the Evening Changes daily - $6
- French Onion Soup $7
Caramelized onions, herb toasted croutons, Gruyére and Parmesan $8
First Course
- Caesar Salad for Two$24
Traditional Caesar prepared tableside
- House Salad$11
Mixed greens tossed in roasted tomato vinaigrette with cherry tomatoes, shaved carrots, diced peppers, red onions and shaved celery
- Escargot$14
Pan fried escargot, mushroom ragoût and sautéed artichoke fricassée, green onion and chive coulis, balsamic reduction
- Caprese$12
Thick slices of fresh Sun Harvest tomatoes, bocconcini, basil purée, spinach chiffonade and crispy capocollo
- Smoked Shrimp Bruschetta$13
In-house smoked shrimp served on Fred’s Bread sourdough toasts with avocado purée and tomato salsa
- Lamb Carpaccio$13
Thin slices of herb rubbed lamb accompanied by pickled red onions, caper berries, sweet pickles and mint gelée
- Wild Salmon Mousseline en Croûte$13
Asian inspired light salmon mousse wrapped in pastry, pan fried and served with honey and balsamic drizzle
- Gnocchi$13
Spring vegetables, prosciutto, romesco, fresh basil and Glengarry Fen cheese
Main Course
- Vegetarian$18
Eggplant parmesan crusted with parsley and thyme gremolata topped with a traditional tomato sauce, adorned with Glengarry Fen cheese
- Chicken$24
Leek, lemon, tomato and shallot braised chicken sûprème served on roasted new potatoes ,seasonal vegetables and braising jus
- Trout$23
Pan-seared trout served on a spinach salad of blueberries, orange sûprèmes, sunflower seeds and red onions in raspberry vinaigrette
- Pork$26
Center cut loin chop with apricot glaze served on mashed potatoes with grilled peaches and seasonal vegetables
- Swordfish$26
Cajun rubbed loin steaks served on Seed To Sausage chorizo and leek potage with seasonal peas, sun-dried tomatoes and fresh tomato salsa
- Duck Two Ways$28
Duck leg confit and pan-seared five-spiced rubbed breast of duck with roasted parsnips, carrots, grilled corn and arugula topped with jus and cassis reduction
- Scallops$28
Pan-seared scallops served on creamy risotto, asparagus, sugar cured bacon and curry cream sauce
- Beef$29
28 day dry aged 8oz center cut AAA striploin, served with roasted potatoes, seasonal vegetables ,mushroom and cippolini demi-glace
- Bison$32
Center cut Bison, mashed potatoes, whiskey demi-glace and seasonal vegetables
- Pasta$19
Red pepper, sun-dried tomato and caramelized onion cannelloni served with four cheese béchamel, spinach and asparagus
- Table D’hôte $48
Available each evening
We deal with local farmers as much as possible and, while some of our main courses come with fixed vegetables, others will vary depending on the season.
Please advise us of any food allergies.
HST not included.