Dine-In Menu Only
small & shared
- 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
- duck pâté
- 18
- house crisps / pickled blueberry
- market selection of oysters
- 25
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 26
- San Daniele prosciutto / chorizo / bersaola
- Canadian cheese board
- 26
- 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
- 10
- sesame flatbread
- warm sourdough
- 2
- salted butter (for two)
soups & salads
- chef’s feature soup
- 11
- tomato gazpacho
- 12
- baby shrimp salsa / cilantro
- baby kale & radicchio
- 16
- Delicata squash / spicy crisp chickpeas / miso-tahini dressing / cilantro
- caesar salad
- 16
- white anchovies / Parmigiano-Reggiano / cured egg / crouton
- apple & celery
- 16
- purple kale / toasted cashews / radish / Aleppo honey / bee pollen
Add your choice to any salad:
- Giannone Farm chicken breast
- 10
- Canadian Atlantic salmon
- 12
- avocado
- 4
main attractions
- Canadian Atlantic Salmon
- 28
- chilled soba noodle / ginger ponzu dressing / pickled enoki
- pistachio crusted Ahi tuna salad
- 32
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- shrimp campanelle
- 26
- roasted red pepper / dill agilo e olio / Parmigiano-Reggiano
- Giannone farm chicken breast
- 27
- braised leeks / sugar snap peas / porcini & oyster mushroom / tarragon Dijon butter
- village burger
- 22
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- B.C Halibut
- 39
- fish consomme / snow peas / romanesco / fennel / pearl couscous / sauce vierge
vegetarian options
- Sassafraz wellness bowl
- 24
- black beans / cumin scented brown rice / sweet potato / avocado / tomato salsa / corn nuts / plantains / cilantro / chipotle lime dressing
- sumac roasted aubergine
- 25
- harissa hummus / herbed quinoa salad / piquillo purée / zucchini / spiced walnuts / roasted garlic / pomegranate
Steak
- Wellington County beef tenderloin 6oz
- 40
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- Wellington County beef striploin 10oz
- 40
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- Alberta bison ribeye 12 oz
- 47
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- add parmesan truffle frites
- 11
small & shared
- 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
- duck pâté
- 18
- house crisps / pickled blueberry
- market selection of oysters
- 25
- fresh horseradish / cocktail sauce / shallot gin mignonette / per half dozen
- cured meat board
- 26
- San Daniele prosciutto / chorizo / bersaola
- Canadian cheese board
- 26
- 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
- 10
- sesame flatbread
- warm sourdough
- 2
- salted butter (for two)
soups & salads
- chef’s feature soup
- 11
- tomato gazpacho
- 12
- baby shrimp salsa / cilantro
- caesar salad
- 16
- white anchovies / Parmigiano-Reggiano / cured egg / crouton
- baby kale & radicchio
- 16
- Delicata squash / spicy crisp chickpeas / miso-tahini dressing / cilantro
- apple & celery
- 16
- purple kale / toasted cashews / radish / Aleppo honey / bee pollen
Add your choice to any salad:
- Giannone farm chicken breast
- 10
- Canadian Atlantic salmon
- 12
- avocado
- 4
main attractions
- Canadian Atlantic Salmon
- 28
- chilled soba noodle / ginger pozu dressing / pickled enoki
- shrimp campanelle
- 26
- roasted red pepper / dill agilo e olio / Parmigiano-Reggiano
- pistachio crusted Ahi tuna salad
- 32
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- BC Halibut
- 39
- fish consommé / snow peas / romanesco / fennel / pearl couscous / sauce vierge
- Quebec wild boar chop
- 39
- braised red cabbage / roasted potatoes / strawberry mostarda
- village burger
- 22
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- Giannone farm chicken breast
- 27
- braised leeks / sugar snap peas / oyster & porcini mushroom / tarragon Dijon butter
- Beverley Creek lamb rack
- 46
- fingerling potatoes / Kalamata / eggplant / cherry tomato / red onion soubise / mint chimichurri
steak
- Wellington County beef tenderloin 6oz
- 40
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- Wellington County beef striploin 10oz
- 40
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- Alberta bison ribeye 12oz
- 47
- asparagus / collard greens / seasonal mushrooms / bone marrow horseradish butter
- add parmesan truffle frites
- 11
vegetarian options
- Sassafraz wellness bowl
- 24
- black beans / cumin scented brown rice / sweet potato / avocado / tomato salsa / corn nuts / plantains / cilantro / chipotle lime dressing
- sumac roasted aubergine
- 25
- 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
- warm sourdough
- 2
- salted butter (for two)
- Parmigiano truffle frites
- 11
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
- apple & celery
- 16
- purple kale / toasted cashews / radish / Aleppo honey / bee pollen
main attractions
- smoked bacon & sunny side eggs
- 22
- English banger sausage / roasted red vine tomato / root vegetables
- pancakes
- 20
- graham crumble / toasted marshmallow / chocolate sauce
- village burger
- 22
- smoked cheddar / bourbon onion jam (choice of frites or salad)
- eggs benedict
- 21
- root vegetable / mixed greens (choice of smoked salmon or peameal bacon)
- mushroom & cheese omelette
- 22
- organic mushrooms / raclette / mixed green salad
- pistachio crusted tuna salad
- 32
- sunflower sprouts / pomegranate seeds / avocado / ginger honey vinaigrette
- steak & eggs
- 33
- 8oz Ontario beef striploin / chimichurri / roasted root vegetables
mimosas to share
- Prosecco Serenissima, Veneto, Italy (26 oz )
- 60
- 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
- *
Saké (3 oz)
- Izumi ‘Nama Nama’ Ontario Spring Water Saké Company, Canada
- 12
Sparkling ( 6 oz)
- Prosecco, Serenissima, Veneto, Italy
- 17
- 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
- 16
Skin Fermented White (6 oz)
- Domino de Punctum 20,000 Leguas, La Mancha, Spain
- 18
White (6 oz)
- Pinot Grigio, Matto, Veneto, Italy
- 15
- Tawse Riesling, Niagara Escarpment, Ontario
- 15
- Viognier, Jean Luc Colombo, 'la Violette', Rhone
- 18
- Chardonnay, Robert Mondavi Private Selection, California, USA
- 15
- Sauvignon Blanc, Stoneburn, Marlborough, New Zealand
- 17
- Chardonnay, Domaine Bachelier Chablis, Burgundy, France
- 28
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
- 15
- 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
Enomatic Selections (6 oz)
- Nebbiolo, Tenuta di Martucino Barolo, Piedmont, Italy
- 32
- Delibori Amarone della Valpolicella, Veneto
- 33
- Cabernet Sauvignon, Precision Winery, Napa, California
- 28
Dessert wine (2oz)
Canada
- 2017 Cave Springs Select Late Harvest Riesling, VQA Lincoln Lakeshore, Ontario
- 15
- 2018 Inniskillin, Vidal Icewine, VQA Niagara, Ontario
- 20
France
- 2006 Castelnau de Saduiraut, Sauternes, France
- 18
Port (2oz)
- 10yr old Tawny Port, Taylor Fladgate, Portugal
- 13
- 20yr old Tawny Port, Taylor Fladgate, Portugal
- 19
Digestivo (2oz)
- Distilleria Montanaro, Barolo Chinato, Italy
- 19
Half bottles 375ml
Sparkling (375 ml)
- Veuve Clicquot, Ponsardin, Brut, Champagne, France
- 103
- Collard-Picard, ‘Cuvée Sélection, Brut, Champagne, France
- 90
White (375 ml)
- 2018 Chardonnay, Cave Springs, Niagara, Ontario, Canada
- 32
- 2018 Sauvignon Blanc, Astrolabe, Marlborough, New Zealand
- 56
- 2019 Sauvignon Blanc, Pelle, 'La Croix au Grade', Sancerre, France
- 63
- 2020 Chardonnay, Chateau de Maligny, Chablis 1er Cru, ' Vau de Vey', Burgundy, France
- 87
Red (375 ml)
- 2017 Pinot Noir, Carmel Road, Monterey, California
- 60
- 2018 Chateau Fortia 'Curvee du Baron, Chateauneuf-du-Pape, France
- 74
- 2018 Cabernet Sauvignon, Faust, Napa Valley, USA
- 79
- 2015 Amarone della Valpolicella Classico, Brigaldara, Veneto, Italy
- 84
- 2018 Merlot, Duckhorn Wine Company, Napa Valley, USA
- 89
Draught Beer (17 oz)
- Henderson's Best Amber Ale
- 15
- Muskoka Mad Tom IPA
- 15
- Steam Whistle Pilsner
- 15
- Peroni italian Lager
- 15
- Mill St. Organic Lager
- 15
- Belgian Moon
- 15
cocktails (2 oz)
- 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
- strawberry fields
- 16
- Havana Club Anejo Reserva rum / strawberry shrub / lime
- mezcal phoenix
- 17
- ginger-infused mezcal / green Chartreuse / pineapple juice / lime
- breakfast at Sassafraz
- 17
- Olmeca Altos Plata / Averna / pineapple juice / cold brew coffee / lime / agave
- Notting Hill
- 16
- Beefeater gin / dry vermouth / Strega / cucumber / grapefruit bitters
- 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
- hornet's nest
- 17
- Maker's Mark / Benedictine / lAngustora bitters / Peychauds bitters
- French martini (3 oz)
- 17
- Absolute vodka / Chambord / pineapple
- mighty Caesar
- 16
- Absolute vodlka / Walter's / celery bitters
wine-based cocktails
- Aperol spritzer (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
mimosas to share (weekend brunch only)
- Prosecco Serenissima, Veneto, Italy (26 oz)
- 60
- fresh pressed juices (choice of cranberry, grapefruit or orange)
