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

SUMMER IN BLOOM

with Heirloom Tomatoes, Marinated Zucchini,
Bacon Lardons, Lemon Mascarpone,
Arugula Pesto, and a Six~Minute Egg

Small 18 | Large 24

ONTARIO IN SEPTEMBER

with Wild Arugula, Grilled Garlic Scapes,
Peas, Shaved Radish, Maple Pecans,
and a Strawberry Vinaigrette

Small 13 | Large 17

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

BUSCHBECK FARMS LAMB

with Minted Pea Purée, Chili Oil,
Charred Red Onions, Caramelized Patty Pan Squash,
and Stone Fruit Mostarda 40

DUCK CONFIT

with Cheddar & Herb Fritters,
Summer Succotash, Smoked Tomato Aioli,
and Maple~Cider Gastrique 29

BRAISED PORTOBELLO MUSHROOM

with Preserved Lemon Herbed Barley,
Summer Vegetables, Almond Romesco,
and Salsa Verde 22

Sides

House Pickles 7

Buttered Corn on the Cob 9

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

CHOCOLATE CHERRY POT DE CREME

with Dates & Oats 12

STRAWBERRIES & CREAM TART

with Fresh Ontario Strawberries,
and Yogourt Mascarpone 13

STICKY TOFFEE PUDD

Warm Creme Anglaise 14

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur