Venison Carpaccio- venison loin crusted with toasted black pepper, sea salt, and sumac. Sliced thinly and served with summer berries, textured local beet root, juniper oil and fresh baby thyme
Summer Salad- with young mixed greens topped with sun-dried tomatoes, shaved radish, and feta cheese and finished with smoked-tomato vinaigrette
Cold Smoked Maple Trout- maple cold-smoked trout with young chick peas, endive, baby cress, rye-toast crumble, braised Swiss chard and sweet lemon vinaigrette. Maple cold-smoked trout with young chick peas, endive, baby cress, apple, rye-toast crumble, braised Swiss chard and sweet lemon vinaigrette
Pan Roasted Scallops with fresh mussels, fresh driver scallops roasted to order with plumed east coast mussels and served with baby watercress, buttermilk, tender leek hearts and truffle-tarragon oil.
Picton Pea Soup- with fresh Picton peas, miso, pickled local ramps, house-made farmer’s cheese, pancetta, and peach basil pearls.
Stuffed Prosciutto-Wrapped Breast of Chicken- Ontario chicken breast stuffed with toasted hazelnuts, cranberry, goat cheese and fresh thyme wrapped with prosciutto, pan-seared and served with honey-roasted heirloom baby carrots and faro wheat berries, wild rice and quinoa blend, balsamic-roasted pearl onions and caramelized apple relish.
AAA Canadian Beef Tenderloin with a wild mushroom duxelles, grilled broccolini, pommes dauphine, red wine glaze, sweet tomato jam and parsnip chips
Pan Fried Walleye- Lake Erie walleye with sautéed baby red kale, peas and blue foot chanterelles with a smooth parsnip puree and white truffle beurre blanc.
Tempura Battered Soft Shell Crab- crispy battered soft shell crab with manicotti pasta stuffed with sautéed spinach, roasted garlic, shallots and ricotta cheese. Finished with pancetta and brown butter.
Lamb Sirloin- honey-glazed, pecan crusted lamb sirloin with a rich celery root puree, arugula pesto, pan-fried fingerling potatoes and seasonal local vegetables. Finished with a red wine demi-glaze.
Baked Zucchini- stuffed with fennel, celery, onions, sautéed spinach, feta cheese and wild rice, with roasted garlic and citrus aioli, crushed hazelnuts and toasted quinoa topped with micro greens.
The Inn Seasonal Selection- please ask your server about today’s feature.
Strawberry Short Cake- Classic sweet biscuit with freshly whipped cream, macerated strawberries and lemon curd.
Stone Fruit Crisp- Seasonal stone fruit with a crispy, spiced-oat topping. Just like mom would make it.
Inn Chocolate Truffle Cake (gluten free) – Decadent chocolate truffle cake with a pecan almond crust. A chocolate lover’s favourite.
Vanilla Bean Crème Brûlée- Velvety smooth, rich and creamy traditional brûlée.