APPETIZERS

SOUP OF THE DAY

 Created daily with fresh ingredients
8 |

Chilled Cucumber Soup and
Maritime Blue Crab 

Cucumber purée, organic yoghurt, cilantro, lime, cumin, 
chickpeas and maritime blue crab
| 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 |

DIP AND BREAD 

House-made guacamole, hummus, fresh tomato salsa and black olives
| 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 |

HEIRLOOM TOMATO and GOAT CHEESE 

Basil pesto, roasted garlic, toasted pine nuts,
aged balsamic and an arugula salad
| 14 |

STEAMED PEI MUSSELS 

Infused with onion, pepper, garlic, tomato, cilantro and white wine
served with house-made focaccia
| 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 |

Tuna Tartare 

Hand-cut fresh tuna, avocado, mango, pickled ginger and
sesame soya sauce served with a crispy wonton
| 19 |

Muskoka Antipasto & Charcuterie Board

For 2 people | 24 |     For 4 people | 44 | 

Cured ham, salami, mini burrata cheese, grilled peppers, marinated Portobello mushrooms, olives, fresh salsa and house-made focaccia 

ENTRÉES

VEGETARIAN CREATION 

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

Hand-Cut Ricotta Sacchetti 

Tossed with zucchini, heirloom tomato, onion, green peas, broccoli,
white wine, garlic, chili and olive oil
25 |

House-Made Fresh Pappardelle 

Served with double smoked bacon, caramelized onion and
a tomato sauced finished with basil & parmesan
26 |

ROASTED CHICKEN SUPREME 

Served on a bed of quinoa topped with a summery grilled pineapple salsa
28 |

GRILLED PORK CHOP

Served on a sweet potato hash with grilled peaches, green bean salad
and a maple, rosemary mustard sauce
28 |

GEORGIAN BAY PICKEREL 

Pan seared pickerel with a cucumber and tomato salsa infused with
fresh dill on a warm potato salad
29 |

Quebec Duck Magret 

Sliced duck breast served with a green bean and
smoked duck bacon salad with a wild blueberry reduction
35 |

NOVA SCOTIA SCALLOPS 

Seared golden brown on a bed of lemon, goat cheese risotto,
toasted pine nuts and a roasted pepper, parsley gremolata
36 |

GRILLED BEEF TENDERLOIN 

7 oz. beef tenderloin served with tricolour heirloom potatoes,
sautéed vegetables and a brandy peppercorn sauce
39 |

GRILLED RIB EYE STEAK 

12 oz. steak served with tricolour heirloom potatoes,
mushrooms, asparagus and a port wine jus
42 | 

Honey and Pecan Crusted Rack of Lamb 

Served on a sweet potato hash and seasonal vegetables
topped with a minted jus
44 |


Add 2 Jumbo Shrimp. | 16 |     

Add 2 Scallops  | 18 |


 

 

 


TABLE D’HÔTE

3 COURSE DINNER

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.