Soup du Jour
6.50
Ontario Baked Onion Soup
Local onions caramelized in a French pan and deglazed with a Ontario red wine vegetable broth. Topped with baguette slices, Swiss and mozzarella cheese and finished in the oven. 8.00
Mediterranean Salad
Romaine lettuce, tomato, cucumber, artichokes, red onion and kalamata olives tossed with creamy garlic and oregano - red wine vinaigrette finished with crumbled feta. 7.00
Harvest Salad
Mixed greens, mandarins, dried cranberries and toasted almonds dressed with passion fruit-honey-lime-ginger vinaigrette. 6.50
Caesar Salad
Romaine lettuce, tossed in a creamy garlic-parmesan dressing, house made croutons, fresh bacon and grated asiago. 6.50
Bruschetta
A spinach basil goat cheese pâté served warm on house-made flat bread. With a brunoise of tomato, roast garlic, onion and fresh herbs. 8.00
The Antipasto & Cheese Plate
Herbed feta spread, cured meat, Roman spiced olives, house made chutney, Norwegian smoked salmon and cheese. served with house - made croustades. 15.00
Escargot Dumpling
24 hour marinated escargot infused with fresh cilantro, lemon grass, galangal ginger and lime leaf. Wrapped in phyllo, fried and served with sweet chili-mango yogurt and a hoisin-sesame-coriander-orange marmalade. 8.00
South American Beef Empanadas
House made beef empanadas. Ground beef sautéed with aromatic vegetables, apricots, raisins, black olive, cumin, allspice and garlic. Deglazed with citrus juice and white wine. Wrapped in puffed pastry, baked and served with house made chutney and fruit yogurt. 10.00
P.E.I Mussels and Clams
Fresh P.E.I mussels and little neck clams braised with julienne vegetables in white wine and garlic vegetable broth. Finished with butter and fresh herbs. 9.00
‘Bull Jacks’ Local Pheasant
Herb crusted local pheasant and pan seared with house made Ontario peach chutney. Baked in the oven and finished with house made wild crab apple butter. Served with vegetables and potatoes. 26.00
Tournedos Rossini
8 oz filet mignon topped with a slice of pate, mushroom duxelle and finished with Madeira demi-glace. Served with seasonal vegetables and potatoes. 33.00
Manhattan Ribeye of Beef
8 oz AAA Black Angus Manhattan cut ribeye of beef. Marinated in cracked pepper, kosher salt and dry roasted garlic. Topped with sautéed pearl onion, shallots and cherries deglazed with rye and sweet vermouth. Served with potato and vegetables. 31.00
Linwood Acres Rainbow Trout
Local farmed rainbow trout pan seared with lemon thyme, cracked pepper and kosher salt. Finished with a horseradish crème fraîche and balsamic beets. Served with rice and vegetables. 25.00
Prosciutto Wrapped Harvest Stuffed Pork Tenderloin
House made stuffing made of aromatic vegetables, cranberries, walnuts, granny smith apples sautéed with smoked bacon. Stuffed into Quebec pork tenderloin and wrapped in prosciutto. Baked in the oven and finished with Madeira glace. 23.00
Feta Chicken Linguine Forestiere
Supreme of chicken pressed with fresh herbs, pan seared and finished in the oven. Served over linguine noodles tossed in a wild mushroom, spinach, Bermuda onion, garlic, lemon crème fraîche and topped with feta cheese. 22.00
Marseille Bouillabaisse
A traditional Provençal seafood soup made with Salmon, shrimp, sea scallops, clams, mussels, crab and vegetables. Simmered in a saffron – tomato broth flavoured with garlic, dill and fresh tarragon. Served with a house made biscuits. 21.00
Vegetable Phyllo Parcel
Herb roasted vegetables wrapped in phyllo with a sundried tomato and chickpea hummus. Finished with avocado cream sauce. Served with rice and vegetables. 19.00
