Lunch

Dishes, ingredients and prices are subject to
change as menus are adapted daily.

Cold Kitchen

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit & Cheese
with Browned Butter Vinaigrette
small 17 | large 22

BRICKLAYERS BOARD

with House Cured Meats, Pickle, Mustard & Toast 22

ONTARIO IN AUGUST

Grilled Garlic Scapes, Fresh Strawberries, Marinated Peas,
Pickled Rhubarb, Crème Fraîche, Spiced Walnuts, Chili Oil,
Peashoots and Lemon Vinaigrette 16

DUCK SALAD

Radish, Apple, Smoked Duck Breast, Wild Arugula,
a Six Minute Egg and Roasted Garlic Dressing 19

House Supper

$19 For 2 Courses | $26 For 3 Courses

Stone Soup of the Day

TARTINE

Filled with Today's Ever Varying Goods. Farm to Cafe to You. Served with Dressed Leaves and Micro Greens
($17 as a stand alone order)

STRAWBERRY PAVLOVA

Meringue and Macerated Ontario Strawberries
with Lavender Whipped Cream,
Blueberry Syrup and Lemon Curd

 

Hot Kitchen

STONE SOUP OF THE DAY 7

QUINOA STUFFED EGGPLANT

with Braised Lentils, Burst Tomatoes,
Pumpkinseed Gremolata,
and Tahini Dressing 21

SEARED SCALLOPS

with Corn and Bean Succotash, Ramp Gastrique
and Seedlings
Appetizer - 18 Main - 32

Y U RANCH LONGHORN BURGER

7 Ounces of Grass & Pasture Finished Beef on Warm Homemade Flatbread, House Chips and Trad Garnishes 22

BLACK BEAN TOSTADA

with Roasted Sweet Potato & Bean Salad,
Charred Jalapeño Emulsion, PIckled Chilies, Cilantro & a Fried Egg 21

Sides

Simple Greens & Micros 8

Grilled Sourdough Bread & Whey Butter 7

Mac & Cheese 9

Water Blanched &
Deep Fried Chips 8

Cheese 12

per 30g (ounce)

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

CHOCOLATE TRUFFLES

Today's Flavours
per three Truffles 5

STRAWBERRY PAVLOVA

Meringue and Macerated Ontario Strawberries
with Lavender Whipped Cream,
Blueberry Syrup and Lemon Curd 14

JUNIPER SCENTED CARROT CAKE


with Lime & Gin Granita,
Minted Coconut Cream,
Candied Carrot and Pecan Crumb 12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur