Dine-In Menu Only
small & shared
- tuna & shrimp ceviche
- 23
- lime cilantro aguachile / pomegranate /sweet potato / corn nuts / taro & plantain chips
- zucchini carpaccio /
- 16
- cucumber / sea buckthorn berries / pine nuts / tarragon / borage flowers
- tomato bruschetta
- 13
- sunflower seed sourdough / basil
- mini mac n’ cheese
- 16
- aged cheddar / mornay / truffle essence / panko crust
- spaghettini aglio e olio
- 18
- garlic / tomato concasse / basil / Parmigiano
- market selection of oysters
- 29
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 29
- San Daniele prosciutto / chorizo / Bündnerfleisch
- Canadian cheese board
- 29
- Mountainoak gouda / 10 yr cheddar / La Sauvagine
- Ontario beef tartare
- 23
- quail egg / house crisps/ horseradish cream / manchego
- spiced olives / feta
- 14
- herbed frites / Dijon aioli
- 9
- harissa hummus
- 13
- sesame flatbread
- warm French baguette
- 3
- salted butter (for two)
soups & salads
- chef’s feature soup
- 11
- citrus salad
- 16
- orange / grapefruit / fennel / escarole / pickled pearl onions / dehydrated Kalamata olive / pecans
- squash salad
- 16
- delicata squash / arugula / beluga lentil sprouts / avocado / pepitas / crispy chickpeas / buttermilk queso
- Caesar salad
- 16
- romaine lettuce / caper garlic dressing / cured egg / white anchovies / croutons / Parmigiano
- Nova Scotia lobster salad
- 38
- Nova Scotia lobster claw (4oz) / vermouth butter poached / grapefruit / white asparagus / Bibb lettuce
Add your choice to any salad:
- Giannone Farm chicken supreme
- 13
- Canadian Atlantic salmon
- 14
- avocado
- 4
main attractions
- Canadian Atlantic salmon
- 33
- Ontario peas / asparagus / fingerling potatoes / tomato beurre blanc
- Atlantic halibut
- 41
- fingerling potato / white beans / red chilies / charred green onion broth / chives
- pistachio crusted Itsumo tuna salad
- 32
- baby kale/ pomegranate / avocado / ginger honey vinaigrette
- Giannone farm chicken supreme
- 31
- hazelnut romesco / green beans / cherry tomato / charred green onion salsa verde
- village burger
- 23
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- sweet potato Timbale
- 26
- herbed quinoa / avocado / sprouted lentil / cherry tomato / taro ribbons / white bean cilantro sauce
- turkey breast sandwich
- 23
- ciabatta / watercress / red pepper jam / jalapeño Havarti / crunchy mustard aioli (choice of frites or salad)
- fish taco
- 22
- jicama cabbage slaw / salsa roja / pico de gallo / lime crème
- mushroom risotto
- 26
- shiitake / maitake / oyster / porcini / mushroom stock / Parmigiano / chervil
- spaghetti squash
- 26
- Greek feta / cherry tomatoes / pumpkin seed / orzo / wildflower honey
steak
Wellington County AAA Canadian beef
- tenderloin 7oz
- 57
- accompanied with green asparagus & chimichurri
- New York striploin 10oz
- 51
- accompanied with green asparagus & chimichurri
- ribeye 16oz
- 72
- accompanied with green asparagus & chimichurri
vegetables & sides
- Parmigiano truffle fries
- 13
- fried Ontario Brussels sprouts
- 13
- caramelized onion / toasted pumpkin seeds / triple crunch Kozlix mustard
- roasted fingerling potatoes
- 13
- sour cream / chives / heritage breed thick cut bacon
- caccio e pepe Tokyo turnips
- 13
- Pecorino Romano / black pepper
- roasted cremini mushrooms
- 13
- chicken jus / thyme
small & shared
- tuna & shrimp ceviche
- 23
- lime cilantro aguachile / pomegranate /sweet potato / corn nuts / taro & plantain chips
- zucchini carpaccio
- 16
- cucumber / sea buckthorn berries / pine nuts / tarragon / borage flowers
- tomato bruschetta
- 13
- sunflower seed sourdough / basil
- spaghettini aglio e olio
- 18
- garlic / tomato concasse / basil / Parmigiano
- mini mac n’ cheese
- 16
- aged cheddar / mornay / truffle essence / panko crust
- market selection of oysters
- 29
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 29
- San Daniele prosciutto / chorizo / Bündnerfleisch
- Canadian cheese board
- 29
- Mountainoak gouda / 10 yr cheddar / La Sauvagine
- Ontario beef tartare
- 23
- quail egg / house crisps/ horseradish cream / manchego
- spiced olives / feta
- 14
- herbed frites / Dijon aioli
- 9
- harissa hummus
- 13
- sesame flatbread
- warm French baguette
- 3
- salted butter (for two)
soups & salads
- chef’s feature soup
- 11
- citrus salad
- 16
- orange / grapefruit / fennel / escarole / pickled pearl onions / Kalamata dust / pecans
- squash salad
- 16
- delicata squash / arugula / beluga lentil sprouts / avocado / pepitas / crispy chickpeas / buttermilk queso
- Caesar salad
- 16
- romaine lettuce / caper garlic dressing / cured egg / white anchovies / croutons / Parmigiano
- Nova Scotia lobster salad
- 38
- Nova Scotia lobster claw (4 oz) / vermouth butter poached / grapefruit / white asparagus / Bibb lettuce
Add your choice to any salad:
- Giannone farm chicken supreme
- 13
- Canadian Atlantic salmon
- 14
- avocado
- 4
main attractions
- village burger
- 23
- smoked cheddar / bourbon onion jam (choice of salad or frites)
- Giannone farm chicken supreme
- 31
- hazelnut romesco / green beans / cherry tomato / charred green onion salsa verde
- Canadian Atlantic salmon
- 33
- asparagus / Ontario peas / fingerling potatoes / tomato beurre blanc
- Pacific halibut
- 41
- fingerling potato / white beans / red chilies / charred green onion broth / chives
- Muskovy duck breast
- 36
- parsnip purée / maraschino reduction / sunchoke sage
- sweet potato Timbale
- 26
- herbed quinoa / avocado / sprouted lentil / cherry tomato / taro ribbons / white bean cilantro sauce
- mushroom risotto
- 26
- shiitake / maitake / oyster / porcini / mushroom stock / Parmigiano / chervil
- spaghetti squash
- 26
- Greek feta / cherry tomatoes / pumpkin seed / orzo / honey
steaks & chicken
Wellington County AAA Canadian beef
- tenderloin 7oz
- 57
- accompanied with green asparagus & chimichurri
- New York striploin 10oz
- 51
- accompanied with green asparagus & chimichurri
- ribeye 16oz
- 72
- accompanied with green asparagus & chimichurri
- porterhouse 24oz
- 118
- accompanied with sautéed rapini & chimichurri
- Giannone Farms organic brined half chicken
- 36
- orange braised fennel
vegetables & sides
- Parmigiano truffle fries
- 13
- fried Ontario Brussels sprouts
- 13
- caramelized onion / toasted pumpkin seeds / triple crunch Kozlix mustard
- roasted fingerling potatoes
- 13
- sour cream / chives / heritage breed thick cut bacon
- cacio e pepe Tokyo turnips / Pecorino Romano / black pepper
- 13
- Gorgonzola cheese / roasted hazelnuts / baco noir vinegar
- roasted cremini mushrooms
- 13
- roasted cremini mushrooms / chicken jus / thyme
small & shared
- yogurt & honey
- 15
- fig / granola / pumpkin seed / wildflower honey / rosemary
- steel cut oats
- 13
- poached pear / pistachio / rosemary / maple syrup
- herbed frites / Dijon aioli
- 9
- smoked strip bacon
- 9
- mini mac n’ cheese
- 16
- aged cheddar / mornay / truffle essence / panko crust
- harissa hummus / sesame flatbread
- 13
- warm French baguette
- 3
- salted butter (for two)
- Parmigiano truffle frites
- 13
soups & salads
- chef's feature soup
- 11
- citrus salad
- 16
- orange / grapefruit / fennel / escarole / pickled pearl onions / dehydrated Kalamata olive / pecans
- squash salad
- 16
- delicata squash / arugula / beluga lentil sprouts / avocado / pepitas / crispy chickpeas / buttermilk queso
- Caesar salad
- 16
- romaine lettuce / caper garlic dressing / cured egg / white anchovies / croutons / Parmigiano
add choice of
- avacado
- 4
- Giannone farm chicken supreme
- 13
- Canadian Atlantic salmon
- 14
main attractions
- avocado on toast
- 19
- charred tomato / watercress / radish / poached egg
- smoked bacon & sunny side eggs
- 22
- maple breakfast sausage / roasted red vine tomato / root vegetables
- pancakes
- 21
- wild blueberry / pressed yogurt / lemon / maple
- village burger
- 23
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- omelette with shaved truffle
- 23
- Omelette with shaved truffle / stracciatella / basil / sunflower flax sourdough / mixed green salad
- potatoes bravas
- 24
- fingerling potatoes / tomato braised lamb / garlic aioli / scallions / poached egg
- eggs benedict
- 23
- herb roasted potatoes / mixed green salad (choice of: smoked salmon or peameal bacon)
- folded eggs
- 24
- shrimp / pine nuts / orange / sunflower flax sourdough / mixed green salad
- fish taco
- 22
- jicama cabbage slaw / salsa roja / pico de gallo / lime creme
- pistachio crusted Itsumo tuna salad
- 32
- baby kale / pomegranate seeds / avocado / ginger honey vinaigrette
- steak & eggs
- 39
- 8oz Ontario beef striploin / chimichurri / herb roasted potatoes
mimosas to share
- Prosecco Serenissima, Veneto, Italy (26 oz )
- 65
- fresh pressed juices (choice of cranberry, grapefruit or orange)
desserts
- lemon tart
- 13
- raspberry gel / meringue / rosemary
- flourless chocolate cake
- 13
- vanilla ice cream / berry compote
- NY style cheesecake
- 13
- strawberry
- house selection of ice creams and sorbets
- 11
- passionfruit panna cotta
- 13
- mango coulis / coconut
- Sassafraz cheese selection (for one)
- 11
- Eweda gouda / 10yr cheddar / La Sauvagine
Wines by the glass
- * please see our wine list for our selection of wines by the bottle
- *
Sparkling ( 6 oz)
- Prosecco, Serenissima, Veneto, Italy
- 19
- Tawse Spark! Beamsville Bench, Ontario
- 17
- 47 Anno Domini Bio Spumante Rosato, Veneto, italy
- 19
- Tarlant, Brut Reserve, Champagne, France
- 29
Rosé (6 oz)
- Tawse Rosé, Niagara Escarpment, Ontario
- 16
- Domaine La Grande Bauquière ‘La Belle Montagne', Provence, France
- 19
- Frico Rosato, Tuscany, Italy
- 18
White (6 oz)
- Pinot Grigio, Matto, Veneto, Italy
- 15
- Chardonnay, Rodney Strong, California, USA
- 18
- Riesling, Tawse, Niagara Escarpment, Ontario, Canada
- 15
- Sauvignon Blanc, Stoneburn, Marlborough, New Zealand
- 18
- Chardonnay, Domaine Bachelier Chablis, Burgundy, France
- 32
Red ( 6 oz)
- Cabernet Franc, Cave Spring, VQA Niagara Peninsula, Canada
- 15
- Tempranillo, Domino de Punctum ‘Lobetia’. La Mancha, Spain
- 17
- Primitivo, Vigneti del Salento, 'I Muri', IGT Puglia, Italy
- 16
- Grenache blend, Domaine du Séminaire, Rhône, France
- 19
- Sangiovese, Tenute Piccini, Chianti DOCG, Tuscany, Italy
- 16
- Cabernet Sauvignon, Grayson Cellars, California
- 21
- Pinot Noir, Bachelder, Parfum, VQA Niagara, Ontario
- 19
- Cabernet Sauvignon, Carmel Road, Monterey, California
- 28
- Delibori Amarone della Valpolicella, Veneto
- 36
- Shiraz, Langmeil, ‘Valley Floor’ Barossa, Australia
- 30
Dessert wine (2 oz)
Canada
- 2017 Cave Springs Select Late Harvest Riesling, VQA Lincoln Lakeshore, Ontario
- 15
- 2018 Inniskillin, Vidal Icewine, VQA Niagara, Ontario
- 20
France
- 2016 Carmes de Rieussec, Sauternes, France
- 18
Port (2 oz)
- 10yr old Tawny Port, Taylor Fladgate, Portugal
- 13
- 20yr old Tawny Port, Taylor Fladgate, Portugal
- 19
beer
draught beer (17 oz)
- Peroni Italian Lager
- 14
- Mill St. Organic Lager
- 14
- Belgian Moon
- 14
- Hendersons's Best Amber Ale
- 14
- Beau's Lug Tread
- 14
- Steam Whistle Pilsner
- 14
non-alcoholic beer (325 ml)
- Harmon's Jack Pine Pale Ale (0.5)
- 10
- Harmon's Half-Day Hazy IPA (0,5)
- 10
- Partake Peach Gose (.03)
- 10
- Heineken (0.0)
- 10
- Becks (0.0)
- 10
cocktails (2 oz unless posted)
- bad ass mojito ( 1.5 oz overproof )
- 20
- Gosling’s Black Seal Rum 151 proof / mint / lime / raspberry / apple / soda
- french sparkle (2.5 oz)
- 18
- Lillet blanc / liqueur de violette / simple syrup / prosecco
- crimson harvest
- 19
- Malfy Lemon & Rose Gins / rhubarb shrub / simple syrup / egg white / orange bitters
- sake sour (2.5 oz)
- 18
- orange infused sake / lemon juice / simple syrup / egg white / orange bitters
- Mezcal negroni (3 oz)
- 21
- Mezcal verde / Cocchi vermouth / strawberry infused Campari
- the royale (2.5 oz)
- 21
- Antler Cedar Gin / St Germain / spiced red wine syrup / lemon / rhubarb bitters
- mighty Caesar
- 16
- Absolute vodlka / Walter's / celery bitters
- espresso martini (3 oz)
- 19
- 1800 coconut tequila / Kahlua / espresso
- rhubarb bramble (3 oz)
- 20
- Bearface Whiskey / Creme de Mure / rhubarb syrup / lemon juice / rhubarb bitters
- cielo rosa
- 19
- pink peppercorn infused Altos Plata / grapefruit juice / lime juice / simple syrup / cucumber
- tequila bouquet
- 20
- sage infused Altos Plata / Cointreau Noir / lime juice / spiced pear juice / agave
- summer elm
- 21
- Lot 40 Rye / Creme de Cacoa Blanc / Calvados
- the spicy sailor (2.5 oz)
- 19
- jalapeño infused Havana 3 year / Ginger liqueur / lime juice / ginger beer / bitters
- mojito
- 18
- Havana Club Anejo Reserva rum / mint / lime / soda
wine-based cocktails
- Aperol spritz (5 oz)
- 18
- Aperol / Prosecco / soda / orange bitters
- red Sangria (6 oz or 28.5 oz pitcher)
- 16 / 60 pitcher
- merlot / pomegranate liqueur / orange juice
- white Sangria (6 oz or 28.5 oz pitcher)
- 16 / 60 pitcher
- sauvignon blanc / apricot brandy / lemon juice
- rosé Sangria (6 oz or 28.5 oz pitcher)
- 16 / 60 pitcher
- rosé / coconut rum / grapefruit juice
non-alcohol wine & cocktails
- Sir James 101 Spritz
- 12
- tastes EXACTLY like an Aperol Spritz with no alcohol
- sparkling Riesling
- 11
- aromas and flavours of lime and green apple
- sparkling rosé
- 11
- fresh and fruity with rosehip tea and raspberry coulis
- rhubarb fizz
- 12
- Seedlip garden 108 / rhubarb shrub / lemon / soda
- The Grove Margarita
- 12
- Seedlip grove 42 / lime / agave / sea salt rim
- Spicy Lady
- 12
- Seedlip spice 94 / grapefruit / lime / soda
- St. Agrestis Phony Negroni
- 13
- St. Agrestis Phony Negroni juniper, citrus and floral notes
mimosas to share (weekend brunch only)
- Prosecco Serenissima, Veneto, Italy (26 oz)
- 65
- fresh pressed juices (choice of cranberry, grapefruit or orange)
