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 25

CHEESE BOARD

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

SHAVED KALE SALAD

with Charred Heirloom Carrots, Sunchoke Pickles & Chips,
Shallot Agrodolce, Parmigiano Reggiano,
and a Roasted Garlic Dressing

Small 15 | Large 20

ONTARIO IN MARCH

with Wild Arugula, Roasted & Fresh Beets,
Grilled Squash, Shaved Radish, Maple Pecans,
and a Preserved Lemon Vinaigrette

Small 13 | Large 17

Add Trout to any Salad 8

House Supper

$22 For 2 Courses | $28 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 9

DUCK CONFIT

Duck Fat Purple Potatoes, Roasted Cauliflower,
Sauerkraut, Herbed Triple Crunch Aioli, Cherry Mostarda,
and a Six Minute Duck Egg 29

CHILI & GARLIC MARINATED SHRIMP

Herbed Couscous, Scallion Emulsion, Cucumber Salsa,
Roasted Pepper~Chili Sauce, Maple~Spiced Pumpkin Seeds,
and Grilled & Marinated Onions & Peppers
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

ROASTED SQUASH

Braised Lentils, Cipollini Onions, Mushrooms,
Harissa and Maple Cider Gastrique 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 & CHEESE

House Made Chocolate Truffles
and an Ounce of Ontario Cheese
with House Crackers, Fruit, Nuts, & Preserves 17

Just the Truffles 7 Just the Cheese 12

LEMON MERINGUE PANNA COTTA

with Toasted Meringue, Lemon Confit, and a Shortbread Wafer 12

CHOCOLATE CHERRY TART

Layers of Cherry Gelee, Cherry Ganache, and Almond Crust, with a Cherry Reduction, Vanilla Cherries, and Salted Roasted Almonds 13

STICKY TOFFEE PUDD

Warm Creme Anglaise 14

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur