APPETIZERS


SOUP OF THE DAY

 Created daily with fresh ingredients
8 |

Winter squash soup 

 Made with coconut milk & cilantro
| 10 |

HAND-CUT FRIES 

 With a roasted garlic aioli
| 10 |

sweet potato fries 

 With a spicy aioli
| 12 |

VEGETABLE SPRING ROLLS 

 4 pcs. Served with soya & ginger sauce
| 13 |

DUCK & FOIE GRAS PÂTÉ 

 Preserved in a classic jar served with a rhubarb & onion chutney, pickled mushrooms & brioche bread
| 16 |

Crispy sesame shrimp

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

Grilled vegetable flat bread

 Brushed with pesto & mascarpone, topped with artichokes, grilled vegetables & olives
| 18 |

STEAMED PEI MUSSELS 

Infused with onion, pepper, garlic, tomato, cilantro & white wine served
with house-made focaccia
| 18 |

MUSKOKA ANTIPESTO BOARD  

Includes salumi, grilled vegetables, pickled mushrooms, cheeses, olives, fig chutney & house-made focaccia
For 2 people| 26 | For 4 people| 48 |

 

 

Salads


OUR CAESAR SALAD 

Romaine hearts, crispy bacon, buttery crostini, shaved Parmesan cheese & our very own roasted garlic dressing
| 14 |

ARTisaNal GREEN LETTUCE 

Muskoka grown lettuce tossed with our Sherry vinaigrette topped with dried cranberries, pumpkin seeds, puffed quinoa, feta cheese & local sprouts
| 14 |

winter spinach, romaine & kale salad

Poached pears, candied pecans, red onion, pomegranate pearls & crumbled goat cheese, topped with a creamy herb vinaigrette
| 14 |

ENTRÉES


VEGAN & GLUTEN-FREE CREATION  

Sweet potato smash, quinoa chickpea fritter with fresh garden succotash topped with a kale salad
28 |

HAND-CUT mushroom ravioli

Sautéed mushrooms, leeks & green peas with truffle, arugula & Asiago
28 |

HAND-CUT PAPPARDELLE

Served with our double smoked bacon, caramelized onions, spinach, basil & finished with fresh Parmesan
29 |

HEMPS & PUMPKIN SEED CRUSTED CHICKEN SUPREME

Naturally raised chicken served on smashed sweet potatoes, garden vegetable succotash & Julie's garden fresh thyme jus
29 |

GEORGIAN BAY whitefish 

Pan seared pickerel coated with fisherman's spice served with braised cabbage & white wine cream sauce & fingerling potatoes
31|

Cashew, herb & panko crusted salmon

Served with a butternut squash risotto, topped with parsley & a lemon brown butter sauce
33|

braised lamb shank

Served on a butternut squash risotto with rosemary jus, topped with crumbled goat cheese

| 34 |

Brased short ribs

Slow cooked for 12 hours, served with a garlic smashed potato & port wine reduction

| 36 |

GRILLED BEEF TENDERLOIN

7 oz. Canadian beef tenderloin served with a parsnip puree, roasted cipollini onions & sautéed mushrooms with a Béarnaise sauce
43 |

GRILLED RIB EYE STEAK

12 oz. Black Angus steak served with rosemary roasted fingerling potatoes, sautéed mushrooms & asparagus topped with chimichurri sauce
45 |

BONE-IN BEEF TENDERLOIN

12 oz. cast iron seared tenderloin served with cipollini onions, sautéed mushrooms & port wine jus, roasted sunchoke with smoked duck bacon

| 69 |


Add 2 Jumbo Shrimp | 16 |

Add 2 Scallops | 18 |


TABLE D’HÔTE

3 COURSE DINNER
(available from 5pm)

DAILY PASTA

 | 44 |

CATCH OF THE DAY

 | 48 |

BUTCHER'S CUT OF THE DAY

 | 54 |


 Available individually at market price.


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