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Menu for Friday, May 28 – Curbside Pickup or Delivery – please call ahead to place your order. We will be closing by 6 p.m.

Mains – Includes 1 side
Cornmeal Dusted Ontario Pickerel with Dill, Lemon, Garlic Butter (GF) – $20
Mango Chutney Jumbo Shrimp (GF) (4) – $17
Korean BBQ Chicken – $18
Five Peppercorn Rubbed Beef Tenderloin – $26
Rack of Lamb with Berry Roasted Garlic Jus (GF) – $23
Ragu of Beef with Cremini Mushrooms, Onion Jus (GF) – $18
King Cole Duck Breast with Berry Roasted Garlic Jus (GF) – $26
ManoRun Organic ½ Chicken with Rosemary, Garlic Rub (GF) – $26
Masala Rubbed Chicken Satays (6) – $18
Beef Burger (GF) with Smoked Cheddar, Vine Ripened Tomato, Naan, Garlic Aioli – $18
Curried Duck Burger with Smoked Cheddar, Vine Ripened Tomato, Naan, Garlic Aioli – $18
Perogies with Onion, Bacon, Truffle Crème (10) – $18
Balsamic & Thyme Seared Beverly Creek Skirt Steak (GF) – $23
Chorizo Sausage with Shiitake Mushrooms (2) – $17

Potato & Cheese Latkes, Basmati Rice, Dilled Vegetables, Green Salad

Pasta – $16 – Includes 1 side
Gnocchi with Basil & Cheddar Cream
Penne with Spicy Sausage, Roasted Chicken Stock
Penne with Bacon & Onion Sauce

Extras – $8
Salted Chicken Cracklin’ (GF)
Piccioni Farm Portobello Mushroom Stack with Cream Cheese & Capers (GF)
Truffled Piccioni Farm Mushroom Melange (GF)
Roasted French Beans with Almonds & Garlic Butter (GF)
Flat Bread with Chorizo Sausage, Mozzarella, Hot Peppers, Ricotta
Potato, Goat Cheese, Chili Tort

Desserts – $7
Chocolate Chip Bread Pudding with Raspberry Butterscotch
Wild Blueberry Cheesecake
Cherries, Mango, Apples in a Balsamic & Maple Syrup with White Chocolate & Basil
Chocolate Peanut Butter Tart

Chef Ken and Jacquie