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
Spinach & Bacon
Baby spinach, roma tomato, lattice bacon, creamy goat cheese and red onion drizzled with green goddess vinaigrette.
Pressed Melon & Smoked Ham
Honey pressed cantaloupe and honeydew melon with shaved pork loin ham, Canadian brie, baby arugula and a sweet herb vinaigrette.
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.
Skillet roasted spring vegetable ragout topped with melted brie cheese and garlic grilled prawns. Served with gluten free crackers.
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.
English cheeses, gluten free crackers, paté, smoked salmon, duck breast bacon, branston pickle, pickled quail eggs and vegetables.
Lunch 17 • Dinner 18
Corned Beef & Cabbage
House cured and smoked corned beef with pan juices on potato puree with cider braised red cabbage.
Lunch 17 • Dinner 22
Walnut Chicken Supreme
Walnut crusted chicken breast on goat cheese polenta with cranberry & ginger chutney and honey Dijon cream.
Roasted Trout Risotto
Pan roasted trout fillet topped with arugula dressed in caramelized onion & sage vinaigrette. Served on a creamy fennel & citrus risotto.
Lunch 20 • Dinner 25