 |
 |
 |
|
Aperitifs
Prosecco
w. berries, 12
Campari and soda, 7
Pernod, 7
Pastis, 7
Sparkling white sangria, 7.75
|
Bottled Beer
Creemore Lager, Steamwhistle,
St. Ambrose Oatmeal Stout Duggan's IPA No. 9
Kronenburg
Heineken
Rickards White 5.75 |
 |
|
| Wines by the glass/½
litre/bottle |
| Palatine Hills Chardonnay 08
VQA Niagara
|
9/24/40 |
Grier Family, Chenin Blanc, 09
Stellenbosch
|
10/26/44 |
| Chateau grand Moulin la tour rosé
09 corbières |
10/26/45 |
Palatine Hills, ‘Lakeshore
Red’ , 08 Niagara
Cab Sauv/Merlot/Cab Franc |
9/28/ 40 |
| Vina Valle Andino Cabernet Sauvignon
Reserve 08 chile |
10/26/45 |
| Domaine de Bachellery Pinot Noir
08 VDP Languedoc, france |
11/28/50 |
|
|
| • |
Chilled Vichysoisse, stilton, chives,
dill, 8 |
| • |
Leaf lettuce, mizuna, arugula and fresh herb
salad with wildflower honey/tarragon vinaigrette,
9 |
| • |
Mezze – balsamic puy lentils, toasted
barley with feta and herbs, chili-roasted chickpeas,
tzatziki, babaganough, carrot/cumin/honey puree,
foccacia, morrocan olives, 9.50 |
| • |
Guacamole - crispy pita chips, spicy sausage
nubbins, coriander, 8 |
| • |
Grilled calamari – fennel, cucumber, preserved
lemon salsa, 12 |
| • |
Sweet potato salad - stilton, sage, toasted
truffled crumbs, 11 |
| • |
Beet/chevre salad - arugula, crushed red currant/rhubarb
vinaigrette, 12 |
| • |
Escargot - puff pastry, garlic/parsley butter,
9 |
|
|
| • |
Gustafsons Morrocan-spiced pulled
lamb – eggplant/meyer lemon/pomegranate
couscous, mint raita, 19 |
| • |
Cappellini - basil, bocconcini, roasted plum
tomato, pine nuts, pecorino, 16 |
| • |
Linguine - lobster , leek, white wine, chili,
garlic, parsley, 22 |
| • |
Tandoori chicken fattoush - cucumber, preserved
lemon, mint, grilled pita, falafel, tahini, sweet
pepper, 19 |
| • |
Steak frites – grilled hanger, salsa verde,
frites w. harissa mayo, 23 |
| • |
Beef tenderloin – grilled portobello,
chard and beet greens sauteed w. anchovy,
red wine demi, 26 |
| • |
Georges Bank Haddock Filet - summer farm vegetables,
fingerling potatoes, dill, olive oil, lemon, 22 |
| • |
Grilled Baby Beef Liver* - green beans, frites,
crispy sage &capers, 19 |
| • |
Sirloin Burger - toasted Ace Sesame Bun, smoked
cheddar,
onion marmalade, frites, 18 |
|
|
Sides |
Frites, hariissa mayo,
4/7
cheddar/sage bisquits, 4
Buttermilk –battered onion rings, 5 |
|
| Desserts
by Andrea Mut |
| • |
Chocolate Hazelnut Torte, 8 |
| • |
Lime tart, 7 |
| • |
Lavender panna cotta, crushed meringue, 8 |
| • |
Basil ice cream, meyer lemon confit,7 |
| • |
Brandied cherries, almond cake, honey-whipped
ricotta, 8 |
| • |
Blue Cheese plate – stilton, Danish and
gorgonzola w. walnuts, plum chutney, granny smith,
foccacia toasts, port shooter, 20 |
| |
|
|
Cave Spring “Indian
Summer” Select Late Harvest, Riesling, 06 12 |
| Featherstone estate winery,
Vineland , select late harvest, Cabernet Franc 08 14 |
| |
| Drip coffee 2.75 |
calvados, boulard 10 |
| Espresso 2.75 |
Armagnac de montal 10 |
| Double espresso 3.75 |
Courvoisier 12 |
| Cappuccino 4 |
Remy Martin, vsop 14 |
| Latte 4 |
Spanish coffee 8 |
| Fresh mint tea 4.00 |
irish coffee 8 |
| |
|
| Mighty leaf teas
3.50 |
Ginger twist
Bombay chai
White orchid
Green tropical
Vanilla bean
Orange dulce |
| |
|
| |
Menu printed often/*locally raised,
traditionally farmed /all food used, as local as can
be, mostly from the dunnville farm/no trans fats/we
can accommodate some allergies |
| |
 |
|
|
 |
|
|
