A blend of baby lettuce hearts with grape tomatoes, fennel, cucumber, red onion and sunflower seeds tossed in a caramelized onion & sage vinaigrette
Romaine lettuce, creamy Caesar dressing and smoked bacon.
Add: Chicken +5 • Shrimp+6 • Trout +7
roasted squash & apple
Frisee lettuce and baby arugula tossed in a truffle vinaigrette topped with roasted squash, roasted apple, maple pumpkin seeds and a crispy fried goat cheese medallion.
Warm Duck Confit
Whole duck leg confit on greens with roasted mushrooms, toasted walnuts, Stilton cheese and peach & white balsamic vinaigrette.
Smoked Mushroom Dip
Served bubbling hot with gluten free crackers.
Pork spareribs slow braised in a sweet & spicy glaze made with Spanish sherry and honey.
Salmon Wrapped Scallops
Sea scallops wrapped in house smoked salmon, drizzled with grapefruit & rice wine syrup and togarashi aioli.
Mussels steamed with your choice of leeks & lager beer or baked with a roasted garlic, Parmesan and white wine cream sauce.
Cajun Lake Smelt
Corn meal crusted and Cajun spiced local smelt, flash fried and served with lemon & sweet onion aioli and spicy tomato horseradish coulis.
Jerk Beef Skewers
Three skewers of tender ribeye marinated in house made jerk sauce. Served on a bed of pineapple and cucumber salsa.
English cheeses, gluten free crackers, paté, smoked salmon, duck breast bacon, branston pickle, pickled quail eggs and vegetables.
Lunch 19 • Dinner 19
Corned Beef & Cabbage
House cured and smoked corned beef with pan juices on potato puree with cider braised red cabbage.
Lunch 17 • Dinner 23
coq au vin
Chicken breast supreme prepared sous vide and infused with thyme. Topped with a cremini mushroom & bacon marsala sauce and served with a potato & leek custard.
centre cut ribeye
Ribeye steak pan seared to your preferred doneness and served on chived mashed potatoes topped with a wild mushroom & roasted garlic white wine butter sauce.