APPETIZERS


SOUP OF THE DAY

 Created daily with fresh ingredients
8 |

HAND-CUT FRIES 

 With a roasted garlic aioli
| 10 |

VEGETABLE SPRING ROLLS 

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

TABLESIDE FRESH SMASHED GUACAMOLE  

Served with fresh chips
| 15 |

DUCK & FOIE GRAS PÂTÉ 

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

BEEF CARPACCIO

 Peppercorn crusted beef tenderloin served with tomato, capers gremolata & arugula salad with shaved Pecorino
| 17 |

SMOKED MANITOULIN ISLAND TROUT 

 From our smoker, served with horseradish cream cheese, maple infused mustard, quail eggs & pickled garden vegetables
| 18 |

STEAMED PEI MUSSELS 

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

TUNA TARTARE 

Hand-cut fresh tuna, avocado, mango & cucumber salad with pickled ginger, sesame & soya sauce with crispy wontons
| 20 |

JUMBO SHRIMP COCKTAIL 

Chilled jumbo shrimp, house-made seafood sauce with fresh horseradish infused with Georgian Bay Vodka
| 22 |

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 SALAD 

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

HEIRLOOM TOMATO & GOAT CHEESE

House-made goat cheese, toasted pine nuts, baby arugula, pesto, aged balsamic & olive oil
| 16 |

ENTRÉES


VEGAN & GLUTEN-FREE CREATION  

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

Pan seared pickerel coated with fisherman's spice served with warm potato salad with dill, topped with tomato & cucumber salsa
33|

QUEBEC DUCK MAGRET 

Sliced duck breast & duck confit served with roasted sunchoke, sautéed with duck bacon and a sour cherry & brandy reduction
37 |

NOVA SCOTIA SCALLOPS

Scallops seared golden brown served on a lemon basil risotto topped with sun-dried tomato, caper & parsley
39 |

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 |

HERB & DIJON CRUSTED RACK OF LAMB

Served with a tomato basil risotto & crumbled goat cheese with
a lemon basil & rosemary jus

| 46 |


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.