Dinner

Dishes, ingredients and prices are subject to
change as menus are adapted daily.

Cold Kitchen

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit and Cheese
with Browned Butter Vinaigrette

Small 17 | Large 22

BRICKLAYERS BOARD

House Cured Meats, Pâté, Smoked Trout & Pickles, Mustards & Toast 22

ONTARIO IN AUGUST

Grilled Garlic Scapes, Fresh Strawberries,
Marinated Peas, Pickled Rhubarb, Crème Fraîche,
Spiced Walnuts, Chili Oil, Peashoots,
and Lemon Vinaigrette 16

DUCK SALAD

Radish, Apple, Smoked Duck Breast, Wild Arugula,
a Six Minute Egg and Roasted Garlic Dressing 19

Communal

Each of these full evening meals is served
family style with appropriate accompaniments
in a five course presentation

Vegetarian 65  •  Meat 85
Fish 85  •  Chef's Choice 95

after 5pm daily

Hot Kitchen

STONE SOUP OF THE DAY 9

THIS WEEK'S PIG

Market Price

DAILY FISH SELECTION & TECHNIQUE

Monger, Chef, and Ocean Wise Influenced
Market Price

GRILLED BEEF STRIPLOIN

with Preserved Lemon & Ramp Maître d'Hôtel Butter,
Vancouver Island Salt
10 ounce 33
12 ounce 37
14 ounce 42

GRILLED LAMP CHOPS

Norfolk County Lamb
with Saffron Braised White Beans,
Roasted Cippolini Onions,
Romesco Sauce & Olive Oil Gremolata 39

QUINOA STUFFED EGGPLANT

with Braised Lentils, Burst Tomatoes,
Pumpkinseed Gremolata,
and Tahini Dressing 21

Sides

House Pickles 7

Grilled Garlic Scapes 6

Crispy Polenta Fries with Scallion Emulsion 9

Coconut & Butter Sautéed Greens 9

Bread & Butter 7

Cheese Board 12

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

CHOCOLATE TRUFFLES

Today's Flavours
per three Truffles 5 14

STRAWBERRY PAVLOVA

Meringue and Macerated Ontario Strawberries
with Lavender Whipped Cream,
Blueberry Syrup and Lemon Curd 14

JUNIPER SCENTED CARROT CAKE

with Lime & Gin Granita,
Minted Coconut Cream,
Candied Carrot and Pecan Crumb
12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur