Soup and Salads
Weekly Chef Selection Soup
Dinner Rolls and Butter Balls
Cheese and charcuterie, pickled vegetables and crackers
Classic Caesar Salad
Crisp Romaine, Bacon Bits, Shaved Parmesan, Rustic Croutons and House-made Dressing
Arugula Pesto Potato Salad
Roasted Mini Potatoes and Spring Onions, tossed in a peppery Arugula Pesto with shaved Radish
Spinach and Berry Salad
Baby Spinach, Lettuce Blend, Blueberries, Blackberries, thinly sliced Red Onion, Snow Peas, toasted Pistachios tossed in a Ginger Dijon Dressing
Spring Garden Pasta Salad
Pasta, Pulled Chicken, Asparagus, Peas, Cucumber, Leeks, Fennel, Spring Onions, Arugula tossed in Lemon and Herb Yogurt Dressing
Mains
Baby Top Carrots, Asparagus and Bok Choy
Seasoned and Roasted
Smoked Mozzarella Ravioli
in a Rose Sauce with Grape Tomato, Pearl Onions and Roasted Red Peppers (Vegetarian)
Roasted Mini Potatoes with Rosemary and Thyme
Smoked Mozzarella Ravioli in a Rose Sauce with Grape Tomato, Pearl Onions and Roasted Red Peppers (Vegetarian)
Fish and Chips
Beer Battered Haddock and fresh cut Fries served with Tartar Sauce and Lemon Slices
Chicken Parmesan
Fried Chicken Cutlets topped with Marinara and Fresh Mozzarella garnished with Fresh Basil
Carve Ontario Beef
Slow Roasted Inside Round served with Horseradish and Jus
Desserts
Assorted Cakes, Squares, Cookies and Pastries
Fresh Cut Fruit