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

SPRING HAS SPRUNG

with Grilled Asparagus, Burst Cherry Tomatoes,
Pickled Rhubarb, House~Smoked Trout,
Crispy Shallots, Herbed Yogourt Dressing,
and a Six~Minute Egg
Small 18 | Large 26

ONTARIO IN JULY

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

Small 13 | Large 17

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

with Thyme & Black Pepper Spaetzle,
Beer Braised Cabbage, Caramelized Onion Gremolata,
and Charred Pepper Relish 29

ONTARIO SHRIMP TACOS

Corn Tortilla, Tomato Braised Black Beans, Mint & Lime Labneh, Cucumber Salsa, and Scallion Emulsion 25

Y U RANCH LONGHORN BURGER

7 Ounces of Grass & Pasture Finished Beef,
on Warm Homemade Flatbread,
House Chips and Trad Garnishes 25

BRAISED PORTOBELLO MUSHROOM

with Preserved Lemon Herbed Barley,
Sauteed Spring Vegetables, Almond Romesco,
and Grilled Ramp Emulsion 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

CHOCOLATE ESPRESSO POT DE CREME

with Dates & Oats 12

STRAWBERRIES & CREAM TART

with Fresh Ontario Strawberries,
and Yogourt Mascarpone 13

STICKY TOFFEE PUDD

Warm Creme Anglaise 14

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur