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 Sauteed Mushrooms or Four Peppercorn Sauce – 4
Osso Bucco Slow Braised Veal Shank with Mixed Mushrooms and Northside Red. 25
Linwood Acres Rainbow Trout Hoisin and Sesame Crusted with and Orange-Ginger Reduction. 18
Osland Farms Lamb Shank Braised with Cider, Caramelized Leeks and Savoury Herbs. 24
8 oz Grass Fed Dexter Beef Burger w. Double Smoked Bacon, Charred Tomato-Gherkin Relish and Empire Old Cheddar. 18
AAA Canadian Filet Mignon
7 oz – 26
10 oz – 36
Choice of Butters: Goat Cheese Pink Peppercorn, Gorgonzola, Roasted Garlic
10 oz AAA Angus “Baseball Cut” Top Sirlion. 24
Choice of Butters: Goat Cheese Pink Peppercorn, Gorgonzola, Roasted Garlic
PASTA AND RISOTTO
Homemade Pumpkin Gnocchi w. Grilled Venison Sausage and Duck Confit with Spinach and Toasted Pine Nuts. 22
Penne with Chicken w. Smoked Proscuitto, Mushrooms and Sweet Peas in an Asiago Cream Sauce. 20
Penne with Oyster Mushrooms Asparagus and Baby Spinach in a Smoked Tomato Sauce w. Shaved Empire Old Cheddar. 18
Confit of Duck Risotto w. Cabbage, Caramelized Parsnip and Double-Smoked Bacon. 24
Mixed Mushroom Risotto w. Truffle Oil and Padano Parmesan. 18