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

CHEESE BOARD

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

HEIRLOOM TOMATO SALAD

Monforte Water Buffalo Queso Fresco, Herbed House Croutons, and a 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

House Supper

$19 For 2 Courses | $26 For 3 Courses

Stone Soup of the Day

SAVOURY TART

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)

CHOCOLATE TRUFFLES

Today's Flavours, Three truffles

 

Hot Kitchen

STONE SOUP OF THE DAY 7

PULLED DUCK CONFIT

Pulled Duck Confit on a Zucchini Pancake with Chili Relish, Green Garlic Emulsion, and a Carrot Cabbage Slaw 21

SCALLOP CEVICHE

served with Crispy Corn Tortillas, and a Spicy Black Bean Succotash
Appetizer 19 Main 32

Y U RANCH LONGHORN BURGER

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

CHARRED ANTIPASTO

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

Sides

Simple Greens & Micros 8

Grilled Sourdough Bread & Whey Butter 7

Mac & Cheese 9

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 6

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