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

CHEESE BOARD

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

HEIRLOOM TOMATO SALAD

Monforte Water Buffalo Queso Fresco, Herbed House Croutons, and Green Garlic Walnut Dressing 16

ONTARIO IN AUGUST

with Wild Arugula, Grilled Garlic Scapes, Marinated Peas, Pickled Rhubarb, Fresh Strawberry, Candied Pecans, and a Strawberry Vinaigrette 19

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

BISON TARTARE

Pickled Things, Shallot Oil, Smoked Garlic,Triple Crunch Mustard, Cured Duck Yolk, served with House Crackers
Appetizer 21 Main 35

PULLED DUCK CONFIT

Pulled Duck Confit on a Zucchini Pancake with Chili Relish, Green Garlic Emulsion, and a Carrot Cabbage Slaw 28

CHARRED ANTIPASTO

Eggplant, Bell Pepper, Red Onion, Northern Woods Mushrooms, Pesto, Shaved Toscano, and Spicy Soppressata, served with Grilled Sourdough 22

Sides

House Pickles 7

GREEN BEANS 8

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

Today's Flavours
per three Truffles 5

Vermouth Cherry Pavlova

Vanilla Bean Pavlova with Monforte Chèvre Whip, Sweet Vermouth Poached Cherries, Vermouth Reduction & Fresh Orange Zest 12

SEA BUCKTHORN PARFAIT

with Kensington Tea Cashew Cream, Coconut Whip, Sea Buckthorn Compote, Almond Granita, and an Almond Biscuit
13

STRAWBERRY & TAHINI SEMIFREDO

On Chocolate Fudge with Strawberry Compote, Strawberry Salsa, Dehydrated Strawberry and Sesame Tuile 14

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur