Lunch Menu

Served daily between 11.30 and 2pm until October 31st

Soups

Cream of Leek 7

With Dragon’s Breath Blue Cheese

Fricassee 8

Local fish and Shellfish cooked with fennel, celery root and leeks

First Dishes

Salad Tasting 8

Valley greens with three market inspired salads

Caesar Salad 8

Crisp Romaine hearts, pancetta, that Dutchman’s old Growler Gouda and creamy avocado vinaigrette

Croustade de Verdura 8

A rustic tart filled with Fox Hill quark and green summer vegetables

served with three pestos

Grilled Nova Scotia Sea Scallops 10

With sweet potato squash puree and beurre noisette

House cured Martock Glen Beef Tenderloin 12

Served with radish slaw

Mains

Ran-Cher Acres Goat Cheese Pierogies 17

With a charred tomato sauce and dried green olives

Dukkah crusted Flat Iron Steak 17

With fall vegetable pakora

Roman Gnocchi 15

With goat cheese curds, local mushrooms on a spinach cream sauce

House Smoked Salmon Sandwich 18

Green onion pesto, Spanish roasted red pepper sauce, local radish and young greens

King Edward VII favourite Omelette 16

Fundy lobster, white port and local mushroom sauce

House-made Boar Sausage 16

Served with with Canadian lentils and caramelized shallots

Caramelized Onion Tart with Goats Cheese and Smoked Duck 16

Served with mixed young greens and our house dressing

Sweets

Steamed Pumpkin Pudding 9

Marsala butter sauce and vanilla bean ice cream

Crème Caramel 8

With Chantilly cream and fresh fruit

 Pear Tartlet 10

With almond cream and mulled cider reduction

Banana Rum Ice Cream Sandwich 10

With a sweet pecan and caramel sauce

Twice baked Dark Chocolate Soufflé 10

Served with house-made marshmallow and a warm milk chocolate sauce

 Chiffon Cheesecake 10

Served with Valley apple compote