Thin Cream Cheese Pancakes Drizzled with Robinson’s Maple Syrup and Vanilla Cream.

Brunch Perogies

Cheddar Cheese Stuffed Perogies topped with Sour Cream, House-made Salsa and Maple Bacon. Finished with two Fried Eggs.


Pickerel Cheek, Onion, Garlic, Celery, Carrot, Rutabaga, Potato, Fire-Roasted Tomato, Parsley and Cream. Served with Garlic Bread.

Mushroom Ragout

Local Mushrooms, Garlic, Shallot, Spinach and Sundried Tomato. Set on Rosemary Foccacia Bread. Topped with Parmesan and Truffle Oil.


Romaine, Bacon, Parmesan, Mustard Pretzel Bits and House-Made Lemon-Garlic Dressing.

Pear Salad

Arcadian Heirloom Lettuce with Mixed Nuts, Assorted Dried Fruit, Coconut, Blyth Cumin Spiced Cheese and Sliced Pear with an Orange, Basil and Robinson’s Maple Syrup Vinaigrette.


Steamed Mussels in a Black Donnelly’s Ale and Fire-Roasted Tomato Vegetable Broth. With Toasted Garlic Bread.


Chicken Liver Blended with Brandy, Ruby Port, Madeira, Thyme and Garlic. Served with Foccacia Crostini and Pickled Vegetables with a Date and Apple Butter.

Venison Burger

Ground Venison Cut with Ground Pork, Rosemary, Apple, Garlic, Onion and Mustard. Topped with Smoked Bacon and Cheddar Cheese. Set in a Pretzel Bun.
Served with Seasoned Potato Hash and House Salad.

Turkey Sandwich

Roasted Hayter’s Turkey with Brie Cheese and Avocado Salsa. Set on a Soft Ciabatta Roll with an Apple and Date Butter.
Served with Seasoned Potato Hash and House Salad.