Pickerel Cheek, Onion, Garlic, Celery, Carrot, Rutabaga, Potato, Fire-Roasted Tomato, Parsley, and Cream. Served with Garlic Bread.
Local Mushrooms, Garlic, Shallot, Spinach and Sundried Tomato Set on Rosemary Foccacia Bread Topped with Parmesan and Truffle Oil.
Crisp Romaine Hearts, Bacon, Parmesan and Mustard Pretzel Bits in our House Made Creamy Lemon-Garlic Dressing.
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 Thai Green Coconut Cream Sauce. Scented with Garlic, Ginger, Cilantro and Lime. Served with 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.
Lamb Bound Together with Mixed Nuts, Onion, Garlic, Pepper, Cilantro and Moroccan Spices with a Chimichurri Sauce
Ground Venison Cut with Metzger’s Ground Pork with Rosemary, Apple, Garlic, Onion and Mustard. Topped with Smoked Bacon and Gruyère Cheese. Set in a Pretzel Bun. Served with Seasoned Potato Hash and House Salad
Chicken Panini Sandwich
Chicken Breast Marinated in Herbs and Spices, with Local Mushrooms, Basil and Spinach Pesto. Topped with Brie. Toasted in a Soft Ciabatta Bun. Served with Seasoned Potato Hash and House Salad
Metzger’s Horseradish Cured Beef Braised in Red Wine and Black Donnelly’s Dark Ale. Topped with Sautéed Onion, Pepper and Smoked Cheddar. Set in a Soft Ciabatta Bun. Served with Seasoned Potato Hash and House Salad
Bison with Blackbean, Sweet Corn, Shallot, Mexican Spices and Jasmine Rice, Baked in a Garlic Rubbed Flour Tortilla. Topped with Picada Salsa. Served with Seasoned Potato Hash and House Salad
Buttery Quiche Shell Filled with Metzger’s Bacon, Sweet Onion, Sundried Tomato, Spinach and Smoked Cheddar. Served with our Signature Caesar Salad.
Sweet Potato Enchilada
Flour Tortillas Rubbed with Roasted Garlic Oil. Stuffed with Sweet Potato and Blyth Cumin Spiced Goats Cheese. Topped with Picada Salsa. Served with our Signature Pear Salad.
Shrimp and Chorizo Pasta
Tender Shrimp and Spicy Chorizo with Red Onion, Garlic, Tomato, Sweet Corn and Spinach in a Chimichurri Oil. Tossed in Linguine. Topped with Parmesan. Served with Garlic Bread.
Ramen Noodles in Rich Miso Vegetable Broth with Carrot, Onion, Mushroom, Radish, Spinach, Purple Cabbage and Nori. Topped with a Boiled Egg.
Chicken Breast Stuffed with Metzger’s Bacon, Spinach, Sundried Tomato and Parmesan. Set on Garlic Potato Mash with Sundried Tomato Infused Oil.
Duck Breast With an Orange and Chinese Five Spice Reduction. Set on a Miso, Butternut Squash and Cilantro Risotto.
Lentil, Walnut, Mushroom, Carrot and Pepper Bound Together in Oats and Parsley. Topped with Smoky Legume Compote. Set on Colcannon Potato Mash.
Fillet of Beef Wrapped in Bacon. Set on Truffle Potato Mash with Peppercorn Rosemary Sauce with Mushroom and Onion.
Manitoulin Steelhead Trout Set on Jasmine Rice. Tossed with Tomato Picada. Finished with Lemon, Caper and Dill Brown Butter.
Rack of Lamb with Rosemary Crust. Set on Gruyère Potato Mash with Tomato and Balsamic Reduction.
Grass Fed Veal Striploin Set on Bacon Potato Mash with Mustard Thyme and Local Mushroom Sauce.
Pork Tenderloin Marinated in Sesame, Oyster Sauce and Soy. Set on Caramelized Onion Sweet Potato Mash. Finished with Lime and Sesame Sauce.
Flourless Chocolate Cake
Rich Fudge-Like Moist Dark and Milk Chocolate Cake.
Robinson’s Maple Syrup, Infused with Cream. With a Crunchy Sugar Topping.
Light Creamy Lemon Infused Cake with a Graham Cracker Base.
Cranachan Ice Cream
Toasted Oats Blended with Drambuie Whisky, Honey and Raspberry.
Blyth Farm Cumin Spiced Goat’s Cheese, Brie, Gruyère and Smoked Cheddar. Paired with Apple Butter and Fruit.
A Jigger of Jameson with Espresso Coffee. Topped with Frothed Milk and Cinnamon.
Bailey’s, Grand Marnier and Kahlua Mixed with Espresso Coffee. Topped with Frothed Milk and Cocoa.
Rum Chata, Espresso Coffee, Chocolate and Steamed Milk.