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

GRILLED ASPARAGUS SALAD

with Burst Cherry Tomatoes, Monforte Water Buffalo Queso Fresco, Herbed House Croutons, and Green Garlic Walnut Dressing 16

ONTARIO IN MAY

with Wild Arugula, Grilled Ramps & Fiddleheads, Pickled Rhubarb, Fresh Apple, Candied Pecans, and a Preserved Lemon Vinaigrette 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 RACK OF LAMB

with Lemon Braised Celeriac, Buttered Baby Turnips, Beet & Goat Yogourt Purée, Charred Scallion & Preserved Lemon Salsa Verde, and Walnut Crumble 33

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

Grilled Asparagus 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

PISTACHIOS & POPCORN

Pistachio Sponge with Popcorn Creme, Compressed Rhubarb, Caramelized Popcorn, Sugared Pistachios, and Yogourt Whip 12

COCONUT PANA COTTA

with Ginger Granita, Lime Coconut Crumb, Red Wine Reduction, and Ginger Confit'd Lime
13

CAMPFIRE CREPE CAKE

Layers of Smoked Chocolate Mousse & Crepes with Chocolate Sauce, Marshmallow Fluff, Graham Crumbs, and Crisp Cinnamon Sugar Shreds

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur