Lunch MenuSalads and AppetizersBlueberry Salad - Boston lettuce, frisee and radicchio in pomegranate vinaigrette tossed with fresh blueberries and roasted hazelnuts & finished with a beet and maple streak $8 Caesar Salad - tossed with smoked bacon, croutons and Gran Padano Parmesan cheese $8 Pan-fried Brie - panko crusted - with grilled plum and a sour cherry streak $9 House made pate of wild boar - with hot pepper jelly & an aromatic red cabbage slaw $12 Forelle Pear and Artisan Blue Cheese Salad - with poached pear, organic watercress, Belgian endive, honeyed cashews and Valdeon blue cheese in a cider vinaigrette $12 Gourmet Sandwiches Mediterranean Chicken - herb roasted chicken breast, prosciutto and baby arugula on toasted baguette with melted Italian Provolone cheese, tomato and spicy aioli - served with hand-cut fries $10 Brie and Asparagus Melt - fresh asparagus, brie cheese and sun dried tomato/onion pesto on toasted baguette accompanied by out Ontario apple and walnut salad $10 Open-face Veal Sandwich - lightly breaded provimi veal scaloppini with rich tomato sauce and melted Provolone cheese served with Caesar salad $15 Po'boy Sandwich - open faced sandwich of Cajun crusted chicken breast, shaved onion, lettuce, tomato, Creole mustard aioli & Louisiana hot sauce - with yam crisps $12 Pork & Salami Muffuletta - with Provolone cheese and pickled vegetables - all stuffed and baked in gourmet bun served with green salad $10 BBQ Wild Boar on Ciabatta - pulled meat from wild boar braised with our chef's tangy sauce with red cabbage slaw, yam crisps and hand-cut fries $11 Chef's SpecialtiesVegetarian Pastry - fresh asparagus, shallots, sun dried tomato, white bean and Portuguese artizan cheese baked in phyllo and served over red pepper cream $16 New Orleans Petit Filet - 4 oz. filet of beef tenderloin - blackened with Cajun spices served over bourbon brown sauce with Cajun smashed potato and creamed spinach $19 Gravlax and Chevre Napoleon - freshly baked puff pastry layered with house cured salmon gravlax, Crosswinds Farm chevre and onion caper relish $12 Salad of Smoked Muscovy Duck Breast in tarragon/cherry vinaigrette with frisee, Belgian endive, baby spinach, red onion and Clementine orange sections $14 Our chef offers special additions to the menu each day, including fresh fish |
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