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 +6 • Salmon+8 • Jerk Beef Skewer+4.3
roasted squash & apple
Frisee lettuce and baby arugula tossed in a truffle vinaigrette topped with roasted squash, roasted apple, maple pumpkin seeds and crumbled goat cheese.
Warm Duck Confit
Whole duck leg confit on greens with roasted mushrooms, toasted walnuts, Stilton cheese and blueberry & 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.
Corned Beef & Cabbage
House cured and smoked corned beef with pan juices on potato puree with cider braised red cabbage.
Lunch 18.5 • Dinner 24.5
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.