Lunch

Soups

Borscht with Beef Broth and Crème Fraîche
sm 4 | lg 7 G

Mushroom and Wild Rice Soup with Tarragon Cream
sm 4 | lg 7 G V

Salads

Roasted Beets with Frisée, Pickled Rhubarb, Spiced Pecans and Sea Buckthorn Yogurt Dressing
sm 6 | lg 9 G V

Apple and Fennel Salad with Arugula, Red Onion, Parsley, Chives, Manitoba Hemp Hearts and Honey Cider Vinaigrette
sm 6 | lg 9 G D V

Mixed Greens with Crispy Prosciutto, Red Grapes, Toasted Walnuts, Pickled Shallots, Mustard Seeds, Rosemary Focaccia Croutons and Herb Vinaigrette
sm 6 | lg 9 D

Mains

Pork Tenderloin Roulade with Mushrooms, Leeks and Herbs, Wild Rice Pilaf, Cranberries, Caramelized Brussels Sprouts, Glazed Carrots and Mustard Velouté
16

Prairie Chicken Supreme filled with Kielbasa and Aged Bothwell Cheddar Cheese with Quinoa, Sautéed Corn, Mushrooms, Broccolini and Glace de Volaille
15 G

Quiche with Chestnuts, Brussels Sprouts, Mushrooms, Onions and Maple Cranberry Gastrique Served with a choice of Small Soup or Small Salad
14 V

Pickerel Pierogies with Braised Red Cabbage, Green Beans, Bacon and Lemon Béchamel
17

Wild Rice Crusted Pan Seared Trout with Three Sisters Juniper Braised Beans, Roasted Squash and Smoked Corn with Minted Berry Sauce and Cranberry Beurre Blanc
16 G

Grilled Skirt Steak with Beet-Stained Potatoes, Fried Squash and Sautéed Kale, with Chive Pesto, Horseradish Cream and Rosemary Shallot Demi-glace
18

House-made Gnocchi with Braised Lamb and Red Pepper Ragu, Mushrooms, Basil and Pecorino Cheese
16

Desserts

Blueberry Bannock Bread Pudding with Oat Crumble and Cinnamon Ice Cream
6 V

Birch Pecan Tart with Chantilly Cream and Wojape Sorbet
6 G V

Flapper Pie – Vanilla Custard, Meringue, Graham Crumbs, Rhubarb Compote and Honey Rosemary Drizzle
6 V