APPETIZERS


SOUP OF THE DAY

 Created daily with fresh ingredients
8 |

HAND-CUT FRIES 

 With a roasted garlic aioli
| 10 |

Sweet Potato FRIES 

 With spicy aioli
| 12 |

VEGETABLE TEMPURA

 Served with an Asian dipping sauce
| 12 |

 VEGETABLE SPRING ROLLS 

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

DUCK & FOIE GRAS PÂTÉ 

 Preserved in a classic jar served with a rhubarb & onion chutney, pickled mushrooms & brioche bread
| 15 |

SMOKED MANITOULIN ISLAND TROUT 

 From our smoker, served with horseradish cream cheese, maple infused mustard,quail eggs & pickled garden vegetables
| 17 |

CRISPY SESAME SHRIMP 

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

STEAMED PEI MUSSELS 

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


Salads


OUR CAESAR SALAD 

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

ARTisaNal GREEN SALAD 

Muskoka grown lettuce tossed with our Sherry vinaigrette topped with toasted almonds, Everbearing strawberries, puffed quinoa & local sprouts
| 14 |

HEIRLOOM TOMATO & GOAT CHEESE 

C’est Bon fresh goat cheese, toasted pine nuts, baby arugula, pesto, aged balsamic & olive oil
| 15 |

ENTRÉES


VEGETARIAN CREATION 

Chickpea & cauliflower fritters, served with quinoa, sweet potato purée, roasted root vegetables lightly dusted with curry & a kale salad
24 |

HAND-ROLLED POTATO CNOCCHI

Served with braised beef in a rich tomato sauce, finished with basil & Parmesan
24 |

HAND-CUT MUSHROOM RAVIOLI

Sautéed mushrooms, leeks & green peas with truffle arugula & Asiago
25 |

HOUSE-MADE FRESH PAPPARDELLE 

Served with sautéed garlic shrimps, sun-dried tomato, peppers & spinach in a vodka rosé sauce
26|

HEMPS & PUMPKIN SEED CRUSTED CHICKEN SUPREME 

Naturally raised chicken served on a carrot & ginger purée, summer succotash & lemon thyme jus
28 |

CASHEW, HERB & PANKO CRUSTED SALMON

Served on roasted root vegetables lightly dusted with curry, an apple salad & chive crème fraiche
28 |

BRAISED LAMB SHANK

Served with roasted butternut squash risotto, Parisienne vegetable bouquet & a natural jus finished with mint
32 |

SLOW COOKED BEEF SHORT RIBS

Slow cooked for 12 hours in a red wine sauce with mushroom & bacon, served with creamy cheddar grits
34 |

7 OZ. BEEF TENDERLOIN 

Grilled beef tenderloin served with potato purée, braised Cipollini onions & a port wine reduction
42 |


TABLE D’HÔTE

3 COURSE DINNER

(available from 5pm)

DAILY PASTA

 | 42 |

CATCH OF THE DAY

 | 46 |

BUTCHER'S CUT OF THE DAY

 | 49 |


 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.