Dine-In Menu Only
small & shared
- seared diver scallops
- 24
- confit garlic purple potato purée/ grilled scallion cream
- Burrata
- 19
- raisins / celery / fennel / white bean / truffle breadcrumbs
- mini mac n’ cheese
- 15
- aged cheddar / mornay / truffle essence / panko crust
- fish taco
- 19
- jicama cabbage slaw / salsa roja / pico de gallo / lime crème
- market selection of oysters
- 28
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 27
- San Daniele prosciutto / chorizo / Bündnerfleisch
- Canadian cheese board
- 29
- Queen Bee gouda / 10 yr cheddar / La Sauvagine
- Ontario beef tartare
- 21
- quail egg / house crisps/ horseradish cream / manchego
- spiced olives / feta
- 12
- herbed frites / Dijon aioli
- 9
- harissa hummus
- 12
- sesame flatbread
- warm French baguette
- 3
- salted butter (for two)
soups & salads
- chef’s feature soup
- 11
- baby kale & radicchio
- 16
- Delicata squash / spicy crisp chickpeas / miso-tahini dressing / cilantro
- caesar salad
- 16
- white anchovies / Parmigiano-Reggiano / cured egg / crouton
- endive & watercress
- 16
- pomelo / Anjou pear / walnut / sherry vinaigrette
Add your choice to any salad:
- Giannone Farm chicken supreme
- 12
- Canadian Atlantic salmon
- 13
- avocado
- 4
main attractions
- Canadian Atlantic Salmon
- 32
- saffron tomato ristotto / rapini / tomatillo caper salsa verde
- cavatelli pasta
- 26
- baby arugula / wild mushrooms / Parmesan cream / feta
- pistachio crusted Itsumo tuna salad
- 32
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- Giannone farm chicken supreme
- 29
- edamame & corn salsa / roasted sweet potato purée
- village burger
- 23
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- European bass
- 36
- purple potatoes / Romanesco / orange / citrus beurre blanc
vegetarian options
- Sassafraz wellness bowl
- 25
- black beans / cumin scented brown rice / sweet potato / avocado / tomato salsa / corn nuts / plantains / cilantro / chipotle lime dressing
- sumac roasted aubergine
- 26
- harissa hummus / herbed quinoa salad / piquillo purée / zucchini / spiced walnuts / roasted garlic / pomegranate
Steak
- Wellington County beef tenderloin 6oz
- 45
- asparagus/collard greens/seasonal mushrooms/bone marrow horseradish butter
- Wellington County beef striploin 10oz
- 47
- asparagus/collard greens/seasonal mushrooms/bone marrow horseradish butter
- add Parmigiano truffle fries
- 12
- add roast potato
- 7
small & shared
- seared diver scallops
- 24
- confit garlic purple potato purée / grilled scallion cream
- Burrata
- 19
- raisins / celery / fennel / white bean / truffle breadcrumbs
- mini mac n’ cheese
- 15
- aged cheddar / mornay / truffle essence / panko crust
- fish taco
- 19
- jicama cabbage slaw / salsa roja / pico de gallo / lime crème
- market selection of oysters
- 28
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 27
- San Daniele prosciutto / chorizo / Bündnerfleisch
- Canadian cheese board
- 29
- Queen Bee gouda / 10 yr cheddar / La Sauvagine
- Ontario beef tartare
- 21
- quail egg / house crisps/ horseradish cream / manchego
- spiced olives / feta
- 12
- herbed frites / Dijon aioli
- 9
- harissa hummus
- 12
- sesame flatbread
- warm French baguette
- 3
- salted butter (for two)
soups & salads
- chef’s feature soup
- 11
- caesar salad
- 16
- white anchovies / Parmigiano-Reggiano / cured egg / crouton
- baby kale & radicchio
- 16
- Delicata squash / spicy crisp chickpeas / miso-tahini dressing / cilantro
- endive & watercress salad
- 16
- pomelo / Anjou pear / walnut / sherry vinaigrette
Add your choice to any salad:
- Giannone farm chicken supreme
- 12
- Canadian Atlantic salmon
- 13
- avocado
- 4
main attractions
- Canadian Atlantic Salmon
- 32
- saffron tomato risotto / rapini / tomatillo caper salsa verde
- pistachio crusted Itsumo tuna salad
- 32
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- European sea bass
- 36
- purple potatoes / Romanesco / orange / citrus beurre blanc
- Muskovy duck breast
- 34
- Brussels sprouts / pearl onion petals / butternut squash / apple ginger jam
- braised Ontario lamb shank
- 38
- sweet potato corn succotash / aji amarillo sauce / fried jalapeño
- village burger
- 23
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- Giannone farm chicken supreme
- 29
- edamame & corn salsa / roasted sweet potato purée
steak
- Wellington County beef tenderloin 6oz
- 45
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- Wellington County beef striploin 10oz
- 47
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- Wellington County ribeye 16oz
- 69
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- add roast potato
- 7
- add parmesan truffle frites
- 12
- add vegetable ratatouille
- 9
vegetarian options
- cavatelli pasta
- 26
- baby arugula / wild mushrooms / Parmesan cream / feta
- sumac roasted aubergine
- 26
- harissa hummus / herbed quinoa salad / piquillo purée / zucchini / spiced walnuts / roasted garlic / pomegranate
small & shared
- herbed frites / Dijon aioli
- 9
- smoked strip bacon
- 9
- mini mac n’ cheese
- 15
- aged cheddar / mornay / truffle essence / panko crust
- fish taco
- 19
- jicama cabbage slaw / salsa roja / pico de gallo / lime crème
- avocado on toast
- 15
- charred tomato / sunflower shoots / radish
- add poached egg + $3
- warm French baguette
- 3
- salted butter (for two)
- Parmigiano truffle frites
- 12
soups & salads
- chef's feature soup
- 11
- caesar salad
- 16
- white anchovies / cured egg / Parmigiano-Reggiano / croutons
- baby kale & radicchio
- 16
- Delicata squash / spicy crisp chickpeas / miso-tahini dressing / cilantro
- endive & watercress
- 16
- pomelo / Anjou pear / walnut / sherry vinaigrette
add choice of
- avacado
- 4
- Giannone farm chicken supreme
- 12
- Canadian Atlantic salmon
- 13
main attractions
- smoked bacon & sunny side eggs
- 22
- English banger sausage / roasted red vine tomato / root vegetables
- French toast
- 20
- strawberries / maple whipped mascarpone / toasted pecans
- village burger
- 22
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- eggs benedict
- 22
- root vegetable / mixed greens (choice of smoked salmon or peameal bacon)
- mushroom & cheese omelette
- 22
- organic mushrooms / raclette / mixed green salad
- pistachio crusted Itsumo tuna salad
- 32
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- steak & eggs
- 36
- 8oz Ontario beef striploin / chimichurri / roasted root vegetables
mimosas to share
- Prosecco Serenissima, Veneto, Italy (26 oz )
- 65
- fresh pressed juices (choice of cranberry, grapefruit or orange)
desserts
- flourless chocolate cake
- 13
- vanilla ice cream / berry compote
- NY style cheesecake
- 13
- strawberry
- house selection of ice creams and sorbets
- 11
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
- 26
Rosé (6 oz)
- Tawse Rosé, Niagara Escarpment, Ontario
- 16
- Domaine La Grande Bauquière ‘La Belle Montagne', Provence, France
- 19
- Frico Rosato, Tuscany, Italy
- 17
Skin Fermented White (6 oz)
- Domino de Punctum 20,000 Leguas, La Mancha, Spain
- 18
White (6 oz)
- Pinot Grigio, Matto, Veneto, Italy
- 15
- Chardonnay, Tawse, Niagara Peninsula, Ontario, Canada
- 17
- Riesling, Hidden Bench, Niagara Escarpment, Ontario, Canada
- 17
- Sauvignon Blanc, Stoneburn, Marlborough, New Zealand
- 18
- Chardonnay, Domaine Bachelier Chablis, Burgundy, France
- 28
- Pinot Gris, Mission Hill 'Reserve', Okanagan, BC, Canada
- 18
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
- 16
- Sangiovese, Tenute Piccini, Chianti DOCG, Tuscany, Italy
- 16
- Cabernet Sauvignon, Grayson Cellars, California
- 19
- Pinot Noir, Bachelder, Parfum, VQA Niagara, Ontario
- 19
- Cabernet Sauvignon, Precision Winery, Napa California
- 28
- Nebbiolo, Tenuta Rocca, Barolo, Piedmont, Italy
- 32
- Delibori Amarone della Valpolicella, Veneto
- 33
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
- 13
- Mill St. Organic Lager
- 13
- Belgian Moon
- 13
- Hendersons's Best Amber Ale
- 13
- Beau's Lug Tread
- 13
- Steam Whistle Pilsner
- 13
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)
- mojito
- 16 / 60 per pitcher
- Havana Club Anejo Reserva rum /mint / lime / soda
- bad ass mojito ( 1.5 oz overproof )
- 18
- Wray & Nephew overproof rum/ mint / lime / raspberry / fresh apple juice / soda
- spicy paloma
- 17
- jalapeno infused Tromba blanco / grapefruit / lime / simple syrup / soda
- moonbeam
- 16
- Beefeater gin / Lillet Blanc / lime / grapefruit / Earl Grey syrup / soda
- pretty in pink
- 17
- Maker's Mark / Chambord / lime / grapefruit juice / tea syrup
- Aztec
- 18
- Maker's Mark / mezcal / orgeat syrup / aromatic bitters / chocolate bitters
- espresso martini (3 oz)
- 19
- 1800 coconut tequila / Kahlua / espresso
- Empress of Bellair (2.5 oz)
- 19
- Empress 1908 gin / triple sec / violet syrup / lemon juice / orange bitters / egg whites
- mighty Caesar
- 16
- Absolute vodlka / Walter's / celery bitters
wine-based cocktails
- Aperol spritz (5 oz)
- 15
- 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
- sparkling Riesling
- 11
- aromas and flavours of lime and green apple
- sparkling rosé
- 11
- fresh and fruity with rosehip tea and raspberry coulis
- Seedlip Sour
- 12
- Seedlip garden 108 / simple syrup / lime / egg white / cinnamon
- The Grove Margarita
- 12
- Seedlip grove 42 / lime / agave / sea salt rim
- Spicy Lady
- 12
- Seedlip spice 94 / grapefruit / lime / soda
mimosas to share (weekend brunch only)
- Prosecco Serenissima, Veneto, Italy (26 oz)
- 65
- fresh pressed juices (choice of cranberry, grapefruit or orange)
