Menu
small & shared
- avocado on toast
- 11
- charred tomato / sunflower shoots / radish
- grilled Miami cut short ribs
- 15
- Thai marinade / togarashi / mango
- fish taco
- 17
- jicama cabbage slaw / salsa roja / pico de gallo
- tuna & shrimp ceviche
- 21
- plantain / corn nuts / coconut black rice
- market selection of oysters
- 23
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 24
- Seed to Sausage chorizo / San Danielle prosciutto / Bündnerfleisch
- Canadian cheese board
- 24
- Queen Bee Gouda / Avonlee cheddar / 14 Acres
crowd pleasers
- herbed frites
- 7
- Dijon aioli
- salad
- 7
- mixed greens
- sourdough grilled cheese
- 17
- aged cheddar / Emmental / chèvre / herbed frites or salad
- village burger
- 19
- smoked cheddar / bourbon onion jam / herbed frites or salad
- Sassafraz club on rye
- 19
- house roast turkey breast / peppercorn bacon / beet compressed apple / Brie / sage aioli / herbed frites or salad
soups & salads
- chef's feature soup
- 9.50
- please ask your server
- mixed lettuce
- 14
- endive / red oak / frisée / baby arugula / grapefruit / citronette
- Ontario heirloom tomato and Tuscan bean salad
- 15
- white balsamic / mixed basils
- caesar salad
- 15
- white anchovy / cured egg / Parmigiano-Reggiano / croutons
- pistachio crusted Itsumo tuna salad
- 28
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
Add your choice to any salad:
- Harrison Co-op chicken
- 8
- sautéed shrimp
- 8
- Cape d'Or salmon
- 10
- avocado
- 3
main attractions
- Cape d’or salmon
- 26
- chilled soba noodle / ginger ponzu dressing / pickled enoki
- gemelli pasta
- 24
- Fogo Island crab / broccolini / saffron / parsley and chili
- 8oz Wellington County beef striploin
- 29
- salsa verde / frites
- lemon ricotta agnolotti
- 22
- asparagus / shucked Ontario peas / toasted pine nuts / purple basil
- Harrison Co-op roast chicken breast
- 26
- new potatoes / red pepper romesco / Spanish chorizo / cherry tomatoes / olive
- Fogo Island cod n chips
- 26
- caper remoulade / coleslaw
- sumac roasted aubergine
- 23
- harissa hummus / herbed quinoa salad / piquillo purée / summer squash / spiced walnuts / roasted garlic / pomegranate
Canadian artisan cheese
- Avonlee Cheddar
- 7*
- unpasteurized cow’s milk / P.E.I
- 14 Acres
- 7*
- creamy aromatic cows milk / Quebec
- Queen Bee Gouda
- 7*
- pasteurized goats milk / Ontario
- *all Canadian cheese selection items are $7 per 40 grams
- *
small & shared
- spiced olives / feta
- 11
- taro chips / avocado
- 8
- herbed frites / Dijon aioli
- 7
- Ontario beef tartare
- 17
- smoked paprika cracker / Manchego
- duck pâté
- 15
- house crisps / pickled blueberry
- grilled Miami cut short ribs
- 15
- Thai marinade / togarashi / mango
- tuna & shrimp ceviche
- 21
- plantain / corn nuts / coconut black rice
- fish taco
- 17
- jicama cabbage slaw / salsa roja / pico de gallo
- Nova Scotia lobster cocktail
- 21
- red butter lettuce / avocado / tamarind cream / grapefruit pearl
- market selection of oysters
- 23
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 24
- Seed to Sausage chorizo / San Daniele prosciutto / Bündnerfleisch
- Canadian cheese board
- 24
- Queen Bee gouda / Avonlea cheddar / 14 Acres
soups & salads
- Chef’s feature soup
- 9.50
- Ontario heirloom tomato and Tuscan salad
- 15
- white balsamic / mixed basils white balsamic / mixed basils
- caesar salad
- 15
- white anchovies / Parmigiano-Reggiano / cured egg / crouton
- mixed lettuce
- 14
- endive / red oak / frisée / baby arugula / grapefruit / citronette
main attractions
- gemelli pasta
- 24
- Fogo Island crab / broccolini / saffron / parsley and chili
- lemon ricotta agnolotti
- 22
- asparagus / shucked Ontario peas / toasted pine nuts / purple basil
- Pacific halibut
- 36
- Ontario heirloom tomato salsa / red rice / roasted corn / jalapeño lime emulsion
- sumac roasted aubergine
- 25
- harissa hummus / herbed quinoa salad / piquillo purée / summer squash / spiced walnuts / roasted garlic / pomegranate
- Quebec wild boar chop
- 38
- red cabbage choucroute / roast potatoes / rhubarb strawberry mustarda
- village burger
- 19
- smoked cheddar / bourbon onion jam / herbed frites or salad
- Harrison Co-op roast chicken breast
- 28
- new potatoes / red pepper romesco / Spanish chorizo / cherry tomatoes / olive
- Cape d’Or salmon
- 35
- Fogo Island crab & corn risotto / shaved radish salad
- venison tenderloin
- 39
- watercress / honey mushroom / cauliflower purée / quinoa / wild blueberry juniper sauce
steak
Wellington County Ontario beef
- 6oz tenderloin
- 37
- red onion soubise / Ontario asparagus / baby carrots / bone marrow butter / horseradish
- Canadian AAA 10oz beef striploin
- 38
- salsa verde / frites
- Canadian prime 28oz bone-in rib steak
- 89
Canadian artisan cheese
- Avonlea Cheddar
- 7*
- unpasteurized cow’s milk / P.E.I
- 14 Acres
- 7*
- creamy aromatic cows milk / Quebec
- Queen Bee Gouda
- 7*
- pasteurized goats milk / Ontario
- * all Canadian cheese selections are $7 per 40 grams
- *
starters
- house made scones
- 5
- crème fraîche / apricot jam
- chef's feature soup
- 10
- please ask your server
- caesar salad
- 15
- white anchovies / cured egg / Parmigiano-Reggiano / croutons
- beet & burrata salad
- 16
- wild flower honey / orange / Marcona almond / watercress
- Ontario beef tartar
- 17
- smoked paprika cracker / Manchego
main attractions
- avocado on toast
- 16
- charred tomato / sunflower shoots / radish
- fish taco
- 17
- jicama cabbage slaw / salsa roja / pico de gallo
- French toast
- 18
- banana brûlée / pickled blueberries / camomile maple syrup
- tomato chickpea chana masala
- 18
- poached eggs / salsa verde / raita / crispy radish / grilled naan
- village burger
- 19
- smoked cheddar / bourbon onion jam / herbed frites or salad
- Sassafraz club on rye
- 19
- house roast turkey breast / peppercorn bacon / beet compressed apple / Brie / sage aioli / herbed frites or sala
- eggs benedict
- 19
- root vegetable / mixed greens Choice of: smoked salmon or Kunan Farms pork belly
- bacon pinto bean cassoulet
- 21
- sunny side eggs / roast tomato / caramelized onion and black pepper sausages
- braised leek and cheddar omlette
- 21
- Fogo Island crab / shaved fennel / caper remoulade
- 8oz Wellington County beef striploin
- 26
- two eggs / roasted root vegetable / chimichurri
- pistachio crusted Itsumo tuna salad
- 28
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- mac & cheese
- 19
- aged cheddar / panko crust / truffle essence / caramelized onion and black pepper sausages
sides
- herbed frites
- 7
- Dijon aioli
- salad
- 7
- mixed greens
- vegetables
- 7
- roasted root vegetables
- bacon
- 8
- black pepper and molasses bacon
- sausage
- 8
- caramelized onion and pepper sausage
desserts
- caramelized banana
- 12
- coconut pastry cream / pineapple / phyllo crisp / passion fruit sorbet
- lemon crème caramel
- 12
- grapefruit orange salad
- flourless chocolate bar
- 12
- crème fraîche / vanilla ice cream / almond nougatine
- strawberry panna cotta
- 12
- mixed berries / toasted coconut
- selection of ice creams and sorbets
- 12
Wines by the glass
- * please see our wine list for our selection of wines by the bottle
- *
Saké
- Izumi ‘Nama Nama’ Ontario Spring Water Saké Company, Canada
- 11
Sparkling
- Prosecco, Serenissima, Veneto, Italy
- 12
- Tawse Spark!, Beamsville Bench, Ontario
- 16
- Giró Ribot Cava Rosé‚ Barcelona, Spain
- 17
- Tarlant, Brut Reserve, Champagne, France
- 25
Rosé
- 2016 Tawse Rosé, Niagara Escarpment, Ontario
- 13
- 2017 Jean Luc Colombo Rosé Cape Bleue, Provence, France
- 15
- 2017 Three of Hearts Rose, Henry of Pelham, Niagara Peninsula, Ontario
- 15
White
- 2016 Pinot Grigio, ‘Matto’ Vinicola Tombacco, Veneto, Italy
- 11
- 2016 Tawse Riesling, Niagara Escarpment, Ontario
- 13
- 2017 Sauvignon Blanc, Vignoble Gibault, Touraine, France
- 14
- 2017 Redstone Winery, Viognier, Beamsville Bench, Ontario
- 14
- 2017 Sauvignon Blanc, Stoneburn, Marlborough, New Zealand
- 15
- 2016 Chardonnay, Murphy Goode, Sonoma Valley, California
- 17
- 2017 Petit Chablis, Bouchard Père et Fils, Burgundy, France
- 17
- 2017 Chablis, Domaine Bernard Defaix, Burgundy, France
- 27
Red
- 2015 Syrah/Grenache, Terroir Languedoc, Gerard Bertrand, Languedoc France
- 12
- 2016 Tempranillo, Domino de Punctum ‘Lobetia’. La Mancha, Spain
- 13
- 2016 Grenache blend, Domaine du Séminaire, Rhône, France
- 14
- 2016 Cabernet Sauvignon, Dreaming Tree, California
- 15
- 2016 Shiraz, Wakefield, 'Crooked Horse', Australia
- 15
- 2016 Pinot Noir, Bachelder, Parfum, VQA Niagara, Ontario
- 15
- 2016 Malbec, Andeluna 1300mts, Mendoza, Argentina
- 16
- 2016 Zinfandel, Lodi Wine Company, Lodi, California
- 16
- 2016 Sangiovese, Montecchio Chianti DOCG, Tuscany, Italy
- 16
Enomatic Selections
- 2016 Pinot Noir, La Crema, Sonoma Coast, California
- 22
- 2011 Tempranillo, Rioja Reserva, Bodegas LAN, Spain
- 22
- 2014 Amarone della Valpolicella, Zironda, Veneto, Italy
- 30
- 2015 J Lohr Hilltop Cabernet Sauvignon, Paso Robles, California
- 38
Dessert wine (2oz)
Canada
- 2016, Reif Late Harvest Vidal, Niagara, Ontario
- 13
- 2013 Tawse, Riesling Icewine, Niagara Peninsula, Ontario
- 25
France
- 2004 Château Doisy-Védrines, Sauternes, France
- 17
Port (2oz)
- 10yr old Tawny Port, Taylor Fladgate, Portugal
- 11
- 20yr old Tawny Port, Taylor Fladgate, Portugal
- 18
Digestivo (2oz)
- Distilleria Montanaro, Barolo Chinato, Italy
- 18
Half bottles 375ml
Sparkling (375 ml)
- Veuve Clicquot, Ponsardin, Brut, Champagne, France
- 98
- Collard-Picard, ‘Cuvée Sélection, Brut, Champagne, France
- 115
- Krug, Grande Cuve‚ Brut, Champagne, France
- 300
White (375 ml)
- 2016 Domini Veneti, Soave Classico, DOC Veneto, Italy
- 35
- 2014 Chardonnay, Cave Spring, 'Dolomite', Niagara, ON, Canada
- 30
- 2014 Sauvignon Blanc, Astrolabe, Marlborough, New Zealand
- 53
Red (375 ml)
- 2013 Cabernet Franc Cave Spring, Niagara Peninsula, ON, Canada
- 30
- 2014 Pinot Noir, La Crema, Sonoma Coast, California, USA
- 59
- 2012 Amarone della Valpolicella Classico, Brigaldara, Veneto, Italy
- 80
- 2013 Merlot, Duckhorn Wine Company, Napa Valley, California, USA
- 85
- 2011 Barolo, Cascina Adelaide, “4 Vigne”, Piedmont, Italy
- 100
cocktails & martinis
- sangria/red
- 12
- Inniskillin Pinot Noir / pomegranate liqueur / fresh orange juice / medley of fruit
- sangria/white
- 12
- Jackson Triggs Sauvignon Blanc / apricot brandy / fresh lemonade /medley of fruit
- S Café ice coffee
- 12
- Grand Marnier / Creme de Cacao dark / espresso / milk
- sangria / rosé
- 12
- Jackson Triggs Rosé / Malibu rum / fresh watermelon juice / medley of frui
- mojito
- 14
- Havana Club Anejo Reserva rum / muddled mint and lime / fresh lime juice / soda water
- Bellair Collins
- 14
- Beefeater gin / muddled raspberries and blueberries / soda water / fresh lemonade
- jalapeño margarita
- 14
- jalapeño infused Tequila / lime juice / agave nectar
- mighty caesar
- 14
- Absolut vodka or jalapeño infused tequila / Walter Caesar mix / celery bitters / grated horseradish / pickled green bean garnish
- French foliage
- 14
- Absolut vodka / Benedictine / lemon jalapeño syrup / tonic
- raspberry margarita
- 14
- Olmeca gold tequila / raspberry liqueur / muddled raspberries / fresh lime juice / rim of Hawaiian red sea salt
- southern gentleman
- 14
- Jim Beam / Grand Marnier / lemon juice / ginger beer
- Aperol Spritzer
- 14
- Prosecco sparkling wine / aperol / soda / orange bitters
- fallen apple
- 14
- gin / honey infused simple syrup / lime juice / apple juice / Grand Marnier
- spiked Grey
- 14
- Earl Grey infused maple syrup / Jim Beam bourbon / Cointreau / bitters / cranberry juice
- badass mojito
- 15
- Wray & Nephew white overproof rum / fresh apple juice / muddled raspberries mint and lime / soda water
- French connection
- 14
- Citadelle French gin / St-Germain / Lillet blanc
- French martini
- 16
- Absolut vodka / Chambord / pineapple juice
- Cumberland sidecar
- 16
- Pama pomegranate / Gautier cognac / Cointreau / lemon juice
- Bellair bellini
- 18
- Prosecco / Chambord / peach juice
- candy cane martini
- 16
- Absolut vanilla vodka / peppermint schnapps / candy cane
