APPETIZERS

SOUP OF THE DAY

 Created daily with fresh ingredients
8 |

Muskoka fish chowder 

Rich, creamy chowder with leeks, potatoes and smoked corn, local pickerel, trout and whitefish
| 12 |

Hand-Cut Fries with a roasted garlic aioli

| 8 |

SWEET POTATO FRIES WITH SPICY AIOLI

| 10 |

 VEGETABLE SPRING ROLLS 

4 pcs. served with soya and ginger sauce
| 12 |

Baked brie in PHYLLO 

Brie cheese with cranberry and pecan wrapped in phyllo, served on an arugula salad with balsamic and olive oil
| 14 |

OUR CAESAR SALAD 

Romaine hearts, crispy bacon buttery crostini, shaved Parmesan cheese and our very own roasted garlic dressing
| 13 |

ARTisaNal GREEN SALAD 

Artisanal Muskoka grown lettuce tossed with our Sherry vinaigrette, topped with dried cranberries, pumpkin seeds, crumbled Feta and local sprouts
| 13 |

Warm Duck Salad

With duck confit, brussels sprouts, apple and a Champagne shallot vinaigrette
| 14 |

STEAMED PEI MUSSELS 

Infused with onion, pepper, garlic, tomato, cilantro and white wine
| 16 |

SMOKED MANITOULIN ISLAND TROUT 

From our Smoker, served with horseradish cream cheese, maple mustard sauce and pickled garden vegetables
| 17 |

CRISPY SESAME SHRIMP 

Fried crispy shrimp served on spinach with chili-lime sauce,
sesame seeds and green onion
| 17 |

ENTRÉES

VEGETARIAN CREATION 

Chickpea and cauliflower fritter and quinoa served with grilled vegetables, olive oil and balsamic
24 |

Hand-rolled potato Gnocchi

Served with roasted carrot and zucchini in a rosé sauce and pesto, topped with arugula
23 |

HAND-CUT MUSHROOM RAVIOLI

Sautéed mushrooms, leeks and green peas with truffle oil and Asiago
25 |

House-Made Fresh Pappardelle 

Served with braised beef and a tomato sauce, finished with basil and Parmesan
26 |

Roasted chicken Breast 

Served with white cheddar grits and a grainy mustard sauce with fresh tarragon
28 |

Cashew, herb and panko crusted salmon

Served on roasted winter vegetables lightly dusted with curry, apple salad and dill crème fraîche
28 |

Braised lamb shank 

Served with gnocchi, Parisienne vegetable bouquet and a natural jus
32 |

Slow cooked beef short ribs 

Slow cooked in a red wine sauce with mushroom and double smoked bacon, served on a porcini risotto
34 |

7 oz. BEEF TENDERLOIN 

Grilled beef tenderloin served with potato gratin and a port wine reduction with fresh thyme
39 |


TABLE D’HÔTE

3 COURSE DINNER (Available from 5 pm)

DAILY PASTA

 | 40 |

CATCH OF THE DAY

 | 44 |

BUTCHER'S CUT OF THE DAY

 | 46 |


Please inform us of any allergies or special dietary requirements. 18% service charge will be applied to groups of 8 or more.