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 25

CHEESE BOARD

With House Crackers, Fruit, Nuts & Preserves
1 ounce 12
2 ounce 22
3 ounce 30

SHAVED KALE SALAD

with Charred Heirloom Carrots, Sunchoke Pickles & Chips,
Shallot Agrodolce, Parmigiano Reggiano,
and a Roasted Garlic Dressing

Small 15 | Large 20

ONTARIO IN FEBRUARY

with Wild Arugula, Roasted & Fresh Beets,
Grilled Squash,
Shaved Radish, Maple Pecans,
and a Preserved Lemon Vinaigrette

Small 13 | Large 17

Add Trout to any Salad 8

Communal

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

Vegetarian 75  •  Meat 95
Fish 95  •  Chef's Choice 115

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

GOOSE TWO WAYS

Seared Breast and Confit Leg Croquettes,
with Sunchoke Puree, Five~Spice Poached Pear,
and Goose Jus 32

DUCK CONFIT

Duck Fat Purple Potatoes,
Roasted Cauliflower, Sauerkraut,
Herbed Triple Crunch Aioli, Cherry Mostarda,
and a Six Minute Duck Egg 29

ROASTED SQUASH

Braised Lentils, Cipollini Onions,
Northern Woods Mushrooms, Harissa
and Maple Cider Gastrique 22

Sides

House Pickles 7

Goose Croquettes 15

Coconut & Butter Sautéed Greens 9

Grilled Sourdough Bread & Butter 7

Water Blanched & Deep Fried Chips 8

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

CHOCOLATE TRUFFLES & CHEESE

House Made Chocolate Truffles
and an Ounce of Ontario Cheese
with House Crackers, Fruit, Nuts, & Preserves 17

Just the Truffles 7 Just the Cheese 12

CREME BRULEE

Cranberry Bottom and Marmalade Top 12

CHOCOLATE CHOCOLATE

Vegan Chocolate Cake, Ganache, Vanilla-Soaked Cherries 13

STICKY TOFFEE PUDD

Warm Creme Anglaise 14

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur