DINNER – ENTRÉES
MAIN COURSE
All Mains are served with choice of Roasted Garlic Mashed Potato, Root Vegetable Hash, Seasoned Local Vegetables, Basmati Rice or Yukon Gold Frites. Add Second Side – 4
8 Hour Braised Veal Cheeks with Mixed Mushrooms and Burnt Rosemary in a Northside Red Reduction. 26
Linwood Acres Trout Corn Chip Crusted with Black Bean and Corn Salsa. 19
Northumberland Lamb Shank Slow Braised with Leeks, Roasted Garlic and Three Styles of Cider. 25
8 oz Grass Fed Dexter Beef Burger with Double Smoked Bacon, Charred Tomato and Gherkin Relish, Empire Old Cheddar and a Maple Dijonaisse. 18
STEAKS
AAA Alberta Filet Mignon 7oz – 26, 10oz – 36
Choice of Butters: Goat Cheese Pink Peppercorn, Blue Cheese, Roasted Garlic
AAA Certified Angus 10oz Top Sirloin Steak 25
Choice of Butters: Goat Cheese Pink Peppercorn, Blue Cheese, Roasted Garlic
14oz AAA USDA Prime Sixty Day Dry Aged Ribeye 35
Choice of Butters: Goat Cheese Pink Peppercorn, Blue Cheese, Roasted Garlic
Add Sauteed Mushrooms, Cauliflower Risotto or Four Peppercorn Sauce – 4
Three Grilled Jumbo Shrimps – 6
PASTA AND RISOTTO
Spinach and Mushroom Ravioli in a Smoked Tomato Butter with Baked Mozzarella. 20
Lobster Ravioli with Sauteed Oyster Mushrooms and Sweet Peas in a Sheep’s Milk and Sherry Cream Sauce. 26
Smoked Chicken Breast, Sweet Peas and Pancetta tossed in an Asiago Cream with Spinach and Mushroom Ravioli. 24
Windmill Farms Mushroom Risotto with Black Truffle Oil, Baby Spinach and Goat Cheese. 20
Confit of Duck Risotto with Double Smoked Bacon, Caramelized Parsnip and Bitter Greens with a Grand Marnier Glaze. 22
Homemade Pumpkin Gnocchi with Grilled Pheasant Sausage and Duck Confit, Spinach, Brown Butter, Sage and Apple. 25