Appetizers

Soup

10

Celeriac, Leek and Sunchoke Potage, Marinated Mushrooms, Toasted Hazelnuts, Porcini Powder, Black Garlic & Chili Oil

Greens

12

Arkadian Lettuces, Dried Cranberries, Les Folies Bergères’ Goat Cheese, Toasted Pecans, Crispy Shallots, Maple Mustard and Dill Vinaigrette

Caesar

13

Mini Artisan Romaine, Crispy Spanish Chorizo, Rosemary Focaccia, Espelette Pepper and Anchovy Vinaigrette, Marcona Almond Romesco, Manchego Cheese, Cured Egg Yolk, PX Vinegar Drizzle

Salmon

18

Smoked Salmon & Crab Salad, Fried Sushi Rice Cake, Wasabi & Granny Smith Mayo, Green Onions, Salmon Roe, White Soy Sauce, Dehydrated Cucumber
Appetizers

Beets

13

Roasted Farmer’s Beets, Beetroot Hummus, Za’tar Labneh, Carrot & Pistachio Fritter, Kale Chips, Smoked Olive Oil, Aged Balsamic Reduction, Garlic Almond Foam, Pomegranate

Mushrooms

17

Sautéed Le Coprin’s Mushrooms, Pickled Honey Mushrooms, Fermented Sunchoke Purée, Quail Eggs “mollet”, Coffee & Red Wine Jus, Smoked Radish, Shaved Gruyère, Parsley Coulis

Scallops

24

Kombu Smoked Scallops, Lobster and Sea Buckthorn “Nage”, Maple Mayonnaise, Quinoa Crackers, Basil

Foie Gras

27

Brandied Foie Gras Torchon, Toasted Brioche, Fermented Strawberry Coulis, Balsam Fir & Sea Buckthorn Fluid Gel, Pink Peppercorn

Main Course

Gnocchi

23

Gluten-free Potato Gnocchi, Eggplant Purée, Smoked Olive Oil and Sun-Dried Tomato Emulsion, Mushroom & Honey Gastrique, Mushroom Alfredo, Kale, Basil, Grana Padano

Short Rib

33

48 hours Sous-Vide Short-Rib, Broccoli & Smoked Cheddar Latke, Smoked Butter & Corn Purée, Dill Braised Leek, Fall Turnips, Allium Buttermilk Chutney, “Meat” Béarnaise

Chicken

26

Seared Chicken Supreme, Spanish Red Polenta, Duck Fat Roasted Carrots, Maple Butternut Purée, Brussels sprouts and Bacon, Brandied Mushroom & Peppercorn Cream

Salmon

33

New-Brunswick Salmon, Roasted Butternut Squash, Spiced Apple Sauce, Smoked Ricotta, Sunflower, Buttered Kale, Maple Vinegar Reduction, Maple Mayonnaise, Candied Hemp Seeds
Main Course

Nagano Pork

29

Sous-Vide Nagano Pork Tenderloin, Fermented Sunchoke Purée, Against the Grain’s Barley Risotto, Petite Démone Chèvre, Roasted Celery Root, Maple Mustard Jus, Hazlenut Gremolata

Seafood

52

Butter Poached Lobster, Kombu Smoked Scallops, Blue Crab & Ginger Beurre Blanc,
Crispy Sushi Rice Cake, Smoked Eggplant Conserva, Matsusake Soy Sauce, Toasted Hemp Seeds

Duck

32

Confit Quebec Duck Leg, Berbère Spiced Beets, Bulgur & Lentil Salad, Poached Hazelnut Purée, Orange Segment, Mint, Cheval Noir de l’Isle Cheese, Grilled Scallion, Crispy Shallot, Duck Jus

Ribeye

49

Cast-Iron Ribeye, Roasted Garlic and Gruyère Mashed Yukons, Country Fried Mushrooms, Duck Fat Carrots, Buttered Kale, Sherry Glazed Pearl Onions, Smoked Radish, Parsley Coulis, Red-Wine Jus

Desserts

Chocolate

10

Dark Chocolate & Cassis Cake, White Chocolate Snow, Black Currant Marshmallow, Raspberry Coulis

Walnut & Caramel Cake

11

Walnut Cake, Salted Coffee Caramel, Spiced Apple Sauce, Dulce de Leche Ice Cream, Candied Walnuts

Maple

10

Maple Sugar Pie, Candied Pecans, Maple Whipped Cream, Pic-Bois Maple Vinegar Érable
Desserts

Crème Brulée

9

Sous-Vide Crème Brulée with Seasonal Inspiration

Cheesecake

11

Lemon & Cardamom Cheesecake, Balsamic & Black Pepper Meringue, Honey Roasted Peanuts, Sour Cherry Jam

Fruit

10

Sous-Vide Red Wine Pear, Vanilla Compressed Apple, Vegan Maple Streusel, Cranberry-Apple Sauce, Calvados & Granny Smith Sorbet

Brunch Served Saturdays and Sundays from 11:00 am to 2:00 pm
Please contact us for group bookings of 15 or more guests.

Scramble

13

Goat Cheese and Caramelized Onion Eggs, Toasted Brioche, All-pork Sausage Patty, Tomato Petals, Fingerling Home Fries, Mixed Greens Salad

Benedict

16

House Bacon, Soft Poached Eggs, Buttermilk Biscuit, Hollandaise, Fingerling Home Fries, Mixed Greens Salad

Salmon Benny

17

Hendrick’s Gin & Dill Cured Salmon, Baby Spinach, Buttermilk Biscuit, Pickled Shallots, Hollandaise, Fingerling Home Fries, Field Mix Salad

Eggs Florentine

13

Fingerling Potatoes, Sautéed Le Coprin Mushrooms, Wilted Spinach, Poached Eggs, Chives Alfredo Sauce

Stuffed French Toast

14

Challah French Toast, St-Albert Brie, Pumpkin Marmalade, Toasted Pumpkin Seeds

Welsh Rarebit

15

Smoked Cheddar and Cutter’s Red Ale Rarebit, Sourdough Toast, Sautéed Mushrooms, Fried Egg, Field Mix Salad

Sobrassada Grilled Cheese

17

Nat’s Sourdough, Aged Gouda, Swiss Gruyère, Spreadable Iberico Sausage, French Fries, Field Mix Salad

Burger

19

House Ground Chuck, Smoked Cheddar Biscuit, Fontina, Caramelized Onion, Granny Smith Apple, Rosemary Aioli, French Fries, Field Mix Salad

Club Sandwich

18

Nat’s Potato Bread, Pulled Chicken Salad, Roasted Garlic Mayo, Tomato & Pecan Jam, Thick Cut Bacon, Niçoise Lettuce, French Fries, Field Mix Salad

Gnocchi

23

Gluten-Free Potato Gnocchi, Farmed & Foraged mushrooms, Fried Golden Raisins, Buttered Green Peas, Toasted Pistachio, Broccoli Florets, Broccoli and Pistachio Emulsion, Pecorino Romano

Bottomless strong coffee

3.5

Orange Juice

3.5

Mimosa

7.25

We are closed for lunch until the spring.  Please check back then to view our menu choices

Our Sommelier continuously searches for new and exciting wines of quality and diversity to compliment the food we offer. Our wine list contains a large selection of Canadian wines from areas in Ontario such as Niagara, Pelee Island, and more locally from Prince Edward County, as well as wines from the Okanagan in British Columbia. We also offer a large selection of wines from around the world. As our wine list is constantly evolving to take advantage of special wines we order through the LCBO and also from private vineyards, we ask that you contact us for the most recent copy of the current wine list.

If you are interested in wines and beverages for large parties or Group Reservations, please consult our Bar Service for Groups 2019

Warm Season 2019 Group Menu

Holiday Season 2019 Group Menus

Having problems opening the PDF files? Get the Adobe Reader by clicking here, or contact us to send you the menus.

Our Group Menus are available for lunch, brunch and dinner. Our menu selections change seasonally allowing us to bring you the freshest local ingredients at their peak. Please consult the Seasonal Menu that corresponds to your reservation date for the menus and pricing that apply to your booking.

We are renowned for our delectable “choice” menu packages, where your guests may choose between 2 to 3 separate entrées, appetizers and desserts. Personalized printed individual menus with your selections are provided to each of your guests, and they may order from these menus when they arrive at your event. Printed menus are included at no charge. Menu choices for your group are required 2 weeks in advance of the event and a guaranteed number of guests is required 48 hours prior to the function. We are flexible! All of our menus can be changed and adjusted to suit your preferences and tastes, and we are happy to accommodate guests with food allergies or dietary restrictions. Don’t forget our beautifully presented hors d’oeuvres as a perfect way to begin your event. All prices and menus are subject to change. Taxes and 18% gratuity are added to all Group Menus.

Our Culinary Team

Our culinary team is committed to excellence and uses local sustainable ingredients whenever possible. This commitment means our creative and innovative menu selections change seasonally, allowing us to bring you the freshest local ingredients at their peak.  Our choice menus are conveniently packaged to accommodate any budget and allow for your guests to make their personal meal selections onsite at the time of service. All you need to do is choose your favorite plates and enjoy!

New Year’s Eve Dinner

 

Join us for New Year’s Eve

Join us for an exciting evening of excellent food and wine.  Our beautiful stone walled dining rooms and set the tone for bringing in the New Year.  We are serving our special New Year’s Eve Menu on Tuesday, December 31st, 2019.  Reservations are essential for this special date!  Phone reservations only accepted, please call us at 613-241-1516 to reserve your space. Credit card number required to reserve.

Snack

Avocado

Avocado & Chile de Arbol Mousse, Citrus Segments, Mint, Crispy Shallot, Ficelle Croutons

Chicken Liver

Tahini Chicken Liver Mousse, Toasted Sourdough, Harissa Burnt Honey, Sunflower
Entrée

Crab Salad

Crab & Avocado Salad, Green Goddess Dressing, Petite Démone Goat Cheese, Quinoa Crisp

Raw

Stuffed Cucumber

Cucumber Towers, Sourdough & Tomato “Tartare”, Smoked Olive Oil, Tomato Powder, Hemp Seeds

Bison Tartare

Bison Inside-Round, Cold Pressed Canola Oil, Shallot, Cornichons, Maple Mustard, Crème Fraîche, Arrowroot Chips
Entrée

Scallop Causa

Scallop Ceviche, Pomegranate, Yellow Potato & Aji Panca Mash, Quail Egg, Black Olive Powder, Shoestring Potato, Aji Amarillo & Peach Coulis

Appetizer

Mushroom Tartlet

Le Coprin’s Mushrooms, Bleu Bénédictin Cheese, Walnut Pâte Brisée, Arugula, Candied Walnut, Champagne Vinaigrette

Pork and Duck Terrine

Smoked Pork & Duck Terrine, Parsnip Latke, Apple Caraway Chutney, Caramelized Onion Yogurt
Entrée

Salmon Gravlax

Beetroot & Juniper Cured New-Brunswick Salmon, Fried Capers, Lemon & Goat Cheese Espuma, Pickled Shallot, Butter Fried Saltine

Main Course

Gnocchi

Gluten-free Potato Gnocchi, Eggplant Purée, Smoked Olive Oil and Sun-Dried Tomato Emulsion, Mushroom & Honey Gastrique, Mushroom Alfredo, Kale, Basil, Grana Padano

Duck Magret

Seared Magret, Celeriac & Yukon Gold Dauphinois, Borscht Fluid Gel, Duck Fat Roasted Carrots, Wilted Kale, Kombu & Pear Duck Jus, Granny Smith Leather
Entrée

Shortrib

48 hour Sous-Vide Shortrib, Parsnip & Mushroom Purée, Fondant Potato, Charred Broccoli, Green Peas “Bonne Femme”, Spicy Hollandaise

Lobster

Steamed Lobster, Lemon Glaze, Butternut & Edamame Stew, Smoked Onion Purée, Puffed Quinoa, Mint, Crushed Pistachios
**Add $9 per person

Sweets

Fruit

Poached Pear, Lime Chantilly, White Peach and Ice Wine Granita, Mint

Chocolate

Tonka Bean Chocolate Mousse, Sour Cherry Jam, White Chocolate Snow, Sea Buckthorn Caramel
Desserts

Maple

Maple Sugar Pie, Candied Pecans, Maple Whipped Cream, Pic-Bois Maple Vinegar

Reservation Details:

  • Our special New Year’s Eve Menu is the only menu we will be serving on December 31st; our regular menu will not be available
  • A Credit Card # is required to reserve – Call us at 613-241-1516 to reserve
  • Optional Wine Pairing Option is available.

Cancellation Policy:  Cancelling up to the day prior to New Year’s Eve Dinner will not incur any charges.  If you must cancel on the day of the event, and we are not able to re-book the table, a $50.00 charge per person will be placed on the credit card used to guarantee your booking.

 

NEW YEAR’S DAY BRUNCH

Please contact us for information on our New Year’s Day Brunch which is available Wednesday, January 1st, 2020

Cocktail Receptions

Let us create the perfect atmosphere for your special occasion or corporate event. Our facilities can accommodate cocktail party groups from 10 to 250, and have been used for cocktail wedding receptions, product launches, AGM receptions, bridal and baby showers, and many other mingling events. Please see our event planning section for further information or contact us.

Warm Season Cocktail Reception Menus 2019

Holiday 2019 Cocktail Reception Menus

If you are a Tour Company or Operator, we offer special menus at reduced prices. Please contact us for our current Tour Menu rates.

All Tour lunches and dinners are served with freshly baked bread and the appropriate combination of vegetables and potatoes or rice. They include 1 main course, coffee or tea and your choice of dessert for one all-inclusive price. Our prices are based upon a single main course choice for the group, with dietary needs respected. One complimentary meal is provided with every 20 guests. A guaranteed number of guests is required 48 hours prior to the function.

We can accommodate tour groups for lunch or dinner from 10 to 140.