Menu
DINNER MENU
Starters, Salads & Soups
Squid-pro-quo 10-
Pan-seared marinated calamari on Asian greens, with a shrimp and chili coconut chutney.
House Salad 6-
NEW DRESSINGS – White Balsamic & Honey or Roasted Garlic & Anchovy
Fresh garden greens tossed with a choice of homemade dressings, topped with tomato, cucumber and red onion.
The Beetnik 9-
Roasted beets, goat cheese, dates and sunflower seeds on a bed of baby spinach with a lemon date syrup dressing.
Soup de Jour 6-
Ask your server for today's exploration...
Hot 'n Sour Soup 7-
Spadina-style hot and sour soup with pork, shrimp, tofu, bean sprouts, snow peas, mushrooms, et al.
The Minnow Bucket 8- (99% local)
Freshwater smelts, seasoned, dredged and deep-fried to supercrisp, served with coleslaw and a cider vinegar aioli.
Cape Cod Cakes 8-
All fish, no fluff. Traditional Atlantic cod cakes with the Explorers twist. Served wa celeriac remoulade slaw.
Empanada 4-
A South American-style baked pastry pocket stuffed with savoury roasted chicken,
chopped olives and hard-boiled egg. Chimichurri on the side.
Brie a l'Orange 11-
Warm brie wheel topped with a zesty orange death sauce and toasted almonds. Served with pita points, perfect for sharing.
Asian Candied Pork Potstickers 7-/14-
Red roast pork stuffed into wonton wrappers and fried, served with a ginger soy sauce and Sriracha chili paste on the side. Order 7 or 17 bite-sized pieces.
Main Courses
The 100-mile Meal 21- (99.9% local)
Roasted Nicholyn Farms' pork tenderloin stuffed with apple, sage, bacon & smoked provolone, painted with an apple honey glaze.
Elk Bourguignonne 24- (99.9% local)
Orr Lake Acres elk blade roast in a classic slow-cooked Burgundian ragout, simmered in gallons of red wine, with braised onion and mushrooms.
Egyptian Chicken 18-
Buttermilk, dill and preserved lemon marinated chicken supreme with a sweet and hot chutney.
Roasted Rainbow Trout 19-
Prosciutto wrapped Rainbow Trout fillets stuffed with preserved lemon and sage, in a Pernod cream sauce.
Argentine Style Steak 25-
El monstro! A huge lean cut striploin grilled to order, with chimichurri and grilled portobello mushroom.
Maple Chipotle Salmon 20-
Wild-caught Pacific salmon filet with a fiery chipotle maple syrup glaze and a zingy lemon aioli.
Vegan Cabbage Rolls 17-
A full-flavoured vegan take on this classic dish made with slow cooked T.V.P., long grain rice and an arrabiata sauce topped with roasted soy nuts.
Singapore Noodle Bowl 17-
A magical blend of Indian and Indonesian flavours with egg noodles and your choice of beef, chicken,
shrimp or tofu. Served with a side salad.
The Loaf 18-
Comfort food at it's best. A juicy slab of house-ground beef and pork meatloaf
baked and served with a rich blanket of gravy.
A Passage through India 17-
A culinary road-trip through the great sub-continent (and other hot places). Ask your server for our authentic 'curry of the day', served with rice, naan and raita. Vegetarian curry always available.
New Zealand Savoury Pie 16-
Wrapped in buttery flaky pastry, ask your server for today's wicked creation.
Li'l Explorers Menu
Mini Steak Dinner 11-
Grilled Chicken Tenders 8-
Pasta with Tomato or Butter 6-
Fish 'n Fries 7-
Pizza and Salad 6-
Lunch Menu
New Zealand Savoury Pie 11-
Wrapped in buttery flaky pastry, ask your server for today's wicked creation.
Soup de Jour 6-
Ask your server for today's exploration...
House Salad 6-
Fresh garden greens tossed with a choice of homemade dressings, topped with tomato, cucumber, red onion, carrot and cabbage.
Hot 'n Sour Soup 7-
Spadina-style hot and sour soup with pork, shrimp, tofu, bean sprouts, snow peas, mushrooms, et al.
Singapore Noodle Bowl 11-
A magical blend of Indian and Indonesian flavours with egg noodles and your choice of beef, chicken, shrimp or tofu.
The Pull 10-
Our famous potsticker pork piled on a panini with a sweet dipping sauce and Sriracha chili paste on the side.
Quiche Me 9-
Homemade delicious quiche of the day accompanied by salad or fries.
Cape Cod Cakes 11-
All fish, no fluff. Traditional Atlantic cod fish cakes with the Explorers twist.
Served with a celeriac remoulade slaw.
Vegan Cabbage Roll 10-
A full-flavoured completely vegan take on this classic dish made with slow-cooked TVP, long grain rice and an arrabiata sauce, topped with roasted soy nuts.
The Beetnik 9-
Roasted beets, goat cheese, dates and sunflower seeds on a bed of baby spinach
with a lemony date syrup dressing.
Empanada 4-
A South American-style baked pastry pocket stuffed with savoury roasted chicken, chopped olives
and hard-boiled egg. Chimichurri on the side.
A Passage through India 11-
A culinary road-trip through the great sub-continent (and other hot places). Ask your server for our authentic 'curry of the day', served with naan and raita. Vegetarian curry always available.
Brie a l'Orange 11-
Warm brie wheel topped with a zesty orange death sauce and toasted almonds. Served with pita points. Perfect for sharing.
Location
The Explorers Cafe
345 King Street
Midland, ON L4R 3M7
Canada
1-705-527-9199
By GPS:
N 44.44.54. – W 79.52.59.
info@theexplorerscafe.com
*Parking at rear of building
Hours of operation:
Tuesday to Saturday - Noon to 10 p.m.
