Due to the nature of our Seasonal and Local ingredients, Our menu items change frequently.
Brunch Menu
classic canadian caesar cocktail | 14
Orange juice and sparkling mimosa | 15
Espresso | 2.25
cappuccino | 4.50
Toe in Water
Today's stone soup | 9 corn dredged haddock & pickerel platter | 5 pieces for 25 with thyme vinaigrette
st. lawrence salad | Small 17 | Main 22 Greens, Grains, Nuts, Fruit, and Cheese with Browned Butter Vinaigrette
one pound of mussels | 20 steamed in white wine, onion, garlic, herbs & diced tomato water blanched & tallow fried potato chips | 11 Buttermilk biscuit | 3 chocosol chocolate chunk cookie | 3
Dive In
traditional eggs benedict or with smoked salmon | 36
cast iron pan seared king salmon on wild rice | 47
Slow roasted beef sirloin | 25 cold carved, on a milk bun with horseradish mustard grilled AAA Canadian beef striploin | 61 on mashed potato with red wine & pan jus reduction
Rosemary & tomato braised lamb shank | 51
red wine braised beef cheek on spaghetti squash | 41
buttermilk fried chicken on a house milk bun | 26
Sweet
Blueberry scone with crème anglaise and chantilly | 17
Dark chocolate mousse | 17
Crème brulée with cranberry & toasted almond biscotti | 18
Lunch Menu
Starters
Today’s Stone Soup | 9
St. Lawrence Salad | small 17 | main 22 Greens, Grains, Nuts, Fruit, and Cheese with Browned Butter Vinaigrette
XL Calamari Rings with Mirepoix Farms XXX Spiced Mayo | 17
Main
Grilled SEVEN OUNCE BURGER | 22 on a milk bun with lettuce, tomato & pickled red onion Slow roasted beef sirloin | 25 cold carved, on a milk bun with horseradish mustard buttermilk fried chicken on a house milk bun | 26
Rosemary and tomato braised new zealand lamb shank on mashed potato | 29
grilled peameal bacon on a bun with a fried egg | 21 add cheese | 2
House chilli with melted cheddar & sour cream | 22
Sweet
Blueberry Scone with Crème Anglaise and Chantilly | 17
