Menu
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Breakfast
*Breakfast served 7:30 a.m. – 11:00 a.m. A 15% service charge plus applicable taxes and a $4.50 delivery charge will be applied to all in-room dining orders.
Breakfast Buffet
27
The Canadian
26
Two eggs any style served with breakfast potatoes, choice of two; bacon, beef sausage or smoked ham, toast with butter and preserves
Get Cracking
26
Three egg omelet: choice of mushrooms, peppers, onion, spinach, tomato, ham or aged cheddar cheese, served with breakfast potatoes, toast with butter and preserves
Classic Bennies
26
Poached egg on English muffin, smoked ham, hollandaise sauce
Texas French Toast
26
Maple macerated field berries
House Smoked Salmon Bagel
24
Cream cheese, capers, pickled onion
Side Orders
Beef sausage, Bacon or Smoked Ham
8
Buttered Toast
4
Maple Cinnamon Oatmeal
10
Beverages
Coffee, Tea
3.50
Juice
4
Cappuccino, Latte
5.25
Espresso
5
Cathy’s Kombucha
6.50
Raspberry, boysenberry or ginger peach
Niagara Mimosa
11
Niagara Mimosa Refill – 6
Bloody Caesar / Bloody Mary
12
Frozen Bailey’s Iced Cappuccino
12
Espresso Martini
16
Aperol Spritz
16
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Lunch
Served daily from 12:00 p.m. to 4:00 p.m. Reservations recommended. Taxes and gratuity extra.
Starters
Beet Salad
14
Candied beet, goat cheese, burnt honey and pear dressing
Classic Caesar Salad
16
Croutons, bacon bits, parmesan, roasted garlic cloves
Chili Lime Calamari
18
Picante aioli, marinara sauce, lime and lemon wedge
Dungeness Crab Croquette
26
Wasabi mayo, mango salsa, lemon wedge
Entreés
Rigatoni Arabiatta
20
Parmesan, heirloom tomatoes, micro basil
(Add Grilled Chicken, Shrimp, Tempeh 6)8oz Prime Rib Cheeseburger
22
Brioche bun, classic garnish, fries
(Substitute Vegan Burger)
(Add bacon, mushrooms, caramelized onions 3)Waldorf Grilled Chicken Wrap
24
Garlic mayo, white cheddar, smoked bacon, fries
(Substitute Tempeh)Blackened Fish Taco
24
Cajun spice, pico de gallo, flour tortilla, lime sour cream, fries
(Substitute Tempeh)Slow Smoked Brisket and Pork Ribs
28
Sweet soya glaze, fennel slaw, pickled peppers
Shareable Plates
Drunken Mussels
24
White wine, confit tomatoes, garlic toast, shaved fennel
Antipasto Platter
28
Assorted marinated vegetables, bocconcini, tapenade, chickpea dip, flat bread
Bacchus Platter
34
Assorted cured meats, cheeses, and relish served with crostini
Crunchy Critters Platter
36
Calamari, crab croquette, apple fennel slaw, pickled pepper
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Dinner
Available daily from 5:00 p.m. – 9:00 p.m.
Executive Chef: Sean Chaudier
Sous Chef: Oussama HariraStarter
Fresh Baked Bread
5
Creamery butter
Marinated Beet Root Salad
24
Citrus segments, spinach, strawberry vinaigrette, smoked goat cheese, balsamic caviar
Kale Caesar
24
Smoked bacon, confit garlic, anchovy, Grana Padano, roasted garlic dressing
Ontario Burrata
32
Prosciutto, marinated peppers, cherry tomato, basil pesto, charcoal rice cracker
Marinated Chili Shrimp
29
Avocado, mango salsa, herb ricotta, balsamic reduction, chili oil
Rougier Foie Gras
29
Pan seared Foie Gras, red wine poached pear, berry coulis, macaroon
Atlantic Scallop
30
Candied celeriac puree, tomato bruschetta, citrus segments
Main Course
All main courses can be modified to accommodate dietary restrictions & allergies
Beef Striploin
55
Wild mushroom bourguignon, polenta frites, romesco sauce
Make it a Surf & Turf with a lobster tail, half 12 | whole 206oz Filet Mignon
58
Roasted pepper puree, baby carrots, sauvage mushroom
Make it a Surf & Turf with a lobster tail, half 12 | whole 20Ontario Lamb Duo
60
Confit potato steak, pea puree, cippolini onions
Lake Erie Pickerel
48
Crab croquette, fingerling potato, snap peas, sauce Bouillabaisse
Atlantic Salmon
44
Herb gnocchi, Fogo Island shrimp, beet chips, Icewine glaze
Drunken Seafood Linguine
56
Lobster meat, shrimps, bay scallops, artichoke, sundried tomato pesto
Chicken Supreme
44
Crushed fingerling potato, cranberry goat cheese crema, seasonal vegetables, jus
Indulgences
Half/Full Grilled Lobster Tail
12/20
Garlic Butter Shrimp
12
Sautéed Vegetables with Smoked Maldon Salt
10
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Starter
Balsamic Caviar and Vine Ripened Tomato
20
Avocado, walnuts, grilled pepper slaw, basil, charcoal rice cracker, herb vinaigrette
Tempeh Salad
20
Avocado, mango salsa, ancho chili aioli, balsamic reduction
Main Course
Pistachio Crusted Tofu Steak
38
Linguine, cauliflower fricassee, mushroom, roasted tomato, lemon chimichurri
Chickpea Tajine
38
Crispy Tempeh, saffron fumée, caramelized onion, seasonal vegetables
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Dessert
Caribbean Crème Brûlée (Gluten Free, Nut Free)
12
Passionfruit curd, coconut milk custard, candied pineapple, French macarons
Peanut Butter Cheesecake Bombe (Gluten Free)
12
Double chocolate brownie, peanut butter cheesecake, dark chocolate, honey peanut sauce
Chocolate Caramel Cookie Dough Cake (Gluten Free, Nut Free, Dairy Free, Egg Free, Vegan)
12
Coconut dacquoise, dark chocolate-studded cookie dough, date caramel, chocolate ganache, vegan coconut caramel swirl sorbet
Homemade Ice Cream and Sorbet
12
Trio of seasonal ice creams and sorbet, served with fresh berries
Lemon Blackberry Tiramisu Mousse
12
Limoncello-soaked lady fingers, blackberry compote, mascarpone mousse, lemon swirl ice cream, pistachio praline
Chef’s Selection of Ontario Cheeses
24
4 Artisanal Ontario cheeses, seasonal preserves, Niagara honey, house baked melba
Specialty Tea
London Fog
7.50
Add ½ oz Galliano for $8.95
Blueberry Tea
10
Grand Marnier, Amaretto, earl grey tea
Liqueurs
Bailey’s
7
Kahlua
7
Cointreau
8
Amaretto
7
Chambord
8
Drambuie
8
Grand Marnier
8.50
Specialty Coffee 1.5oz
Canadian Coffee
11
Gretzky cream, Red Cask Whiskey, maple syrup
Spanish Coffee
11
Brandy & Kahlua
Monte Cristo
11
Kalhua & Grand Marnier
Jamaican Coffee
11
Dark Rum & Kahlua
Black Magic Coffee
11
Espresso & Black Sambuca
Body Heat Coffee
11
Kalhua, Bailey’s, banana liqueur
Irish Almond Coffee
11
Bailey’s & Amaretto
Selection of Whiskey
Forty Creek Confederation
13.50
Forty Creek Forager Botanical
9.50
Crown Royal Winter Wheat
18
Crown Royal 18 year
35
Glenfiddich 18 yr.
33
Glenlivet 12yr.
17
Macallan 12yr.
22
The Macallan Rare Cask
48
Cognac
Hennessy VS
16.50
Remy XO
37
Hine Rare VSOP
18.50
Courvoisier VS
15.50
Remy VSOP
18.50
Hine Cigar Cognac Reserve
28
Armagnac & Calvados
Demontel VSOP
14.50
Calvados
13
Janneau Armagnac
9.50
Port
Grahams LBV
9
Taylor Fladgate 10yr
17.50
Taylor Fladgate 20 yr
24.50
Taylor Fladgate Lbv
9.75
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Sunday Brunch
$42.00 Per person. Available Sundays from 12:00 p.m. to 3:00 p.m. Taxes and gratuity extra. This menu is subject to change seasonally.
Soups
Seasonal Soup
Freshly Baked Breads and Creamery Butter
EUROPEAN COLD TABLE
Field Greens with House Made Dressing
Selection of Seasonal Salads
Marinated Antipasto Vegetables
European Charcuterie
Smoked Salmon, Pickled Onions & Capers
Marinated Seafood Salad
An Assortment of Imported and Domestic Cheeses
Fresh Sliced and Marinated Fruits
ENTRÉES
Baked Chicken with Forest Mushroom Cream
Glazed Atlantic Salmon
Olive Oil & Sea Salted Local Vegetables
Candied Root Vegetables
Whipped Golden Potato
Seasonally Inspired Starch
CARVING STATION
Roasted Beef with Cabernet Jus and Fresh Horseradish
Maple Brined Pork Loin with Smoked and Dijon Mustard
BRUNCH CLASSICS
Eggs Benedict
Crisp Bacon
Country Sausage
OMELETTE STATION
Peppers, Onions, Selection of Cheese, Ham, Shrimp, Spinach, Tomatoes, Mushrooms
WAFFLES & BREAD PUDDING
Sugar Waffles & Chocolate Bead Pudding
Whipped Cream, Crème Anglaise, Fruit Compote and Chocolate Sauce
DELECTABLE DESSERTS FROM OUR PASTISSERIE
Seasonal Selection


Make a Reservation
Plan ahead and escape the wait. Call 905-468-2195 Ext. 8450 or book online with OpenTable.
Hours
Breakfast: Daily 7:30 a.m. – 11:00 a.m.
Lunch: Daily 12:00 p.m. – 4:00 p.m.
Dinner: Daily 5:00 p.m. – 9:00 p.m.
Sunday Brunch: 12:00p.m. – 3:00 p.m.
Patio (Weather Permitting):
Daily in July & August – 8:00 a.m. – 11:00 p.m.