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

WINTER GRAIN SALAD

Wheat Berries, Shaved Daikon, Montforte Water Buffalo Queso Fresco, Pickled Northern Woods Mushrooms, Arugula Pesto and a Six Minute Egg
16

BRICKLAYERS BOARD

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

TROUT GRAVLAX

House Cured with Creme Fraiche, Red Onion, Boiled Potato, Dill, Beet Pickled Egg, and Radish 18

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

DUCK CONFIT

on Crispy Polenta & Scallion Emulsion,
Caramelized Sunchoke & Duck Jus 31

BRAISED BEEF CHEEK

with Creamed Celeriac, Charred Pear, Braised Cabbage
and Onion & Pumpkinseed Gremolata 29

STIRRED AND BOUND GRAINS

Wheat Berry, Oat & Barley, with Beer Braised Shallots, Mountain Oak Gouda,
Micro Basil and Puffed Grains
Appetizer 18
Main 26

Sides

House Pickles 7

Roasted Sunchoke with Arugula Pesto 7

Crispy Polenta Fries with Scallion Emulsion 9

Coconut & Butter Sautéed Greens 9

Bread & Butter 7

Cheese 11

per 30g (ounce)

Desserts

EARL GREY CREME BRÛLÉE

with a Lemon Butter Cookie and Toasted Honey Meringue
with Espresso Whip 12

BERMUDA BLACK RUM CAKE

with Creme Anglaise, Honeyed Plum, Coconut Dacquoise
and Cider Cherries 13

ROASTED PEAR

with Elderberry Thyme Compote
and Coconut Maple Yogurt 12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur