“Wine is sunlight held together by water”
- Galileo


Starters, Salads & Soups

Soup du Jour   7-
Ask your server for today's exploration...

Flat Stanley  
Where's Stanley now? Ask your server for today's flatbread creation on naan bread.

House Salad  
Fresh garden greens tossed with a choice of house dressings topped with tomato, cucumber,
red onion, carrot and cabbage.

Brie au Framboise    12-
A whole wheel of brie, baked and smothered with a raspberry chili sauce and toasted almonds.
Served with warm pita points, perfect for sharing.

Mediterranean Lamb Salad    11-
Grilled lamb tenderloin with Kalamata olives, zucchini, chilies, mint and feta, on a bed of baby spinach.

Beef Carpaccio    11-
Certified Angus Beef
tenderloin sliced thin and rare on a bed of greens with fried capers, truffle oil
and a Dijon aioli. Served with grilled bread.

The Minnow Bucket   9-
A bucket-full of freshwater smelts, seasoned, dredged and deep-fried to supercrisp,
served with coleslaw and a cider vinegar aioli.

Squid-pro-quo    12-
Pan-seared marinated calamari on Asian greens with a coconut shrimp chutney, garnished with Thai bird chilies.

Mussamun Mussels   11-
Fresh P.E.I. mussels steamed in a Mussamun curry & coconut broth, topped with cilantro
and served with fresh bread to mop up.

A Nice Pair    12-
Panko-crusted Dungeness crab and Pacific prawn cakes with a wasabi aioli and kimchee slaw.

Asian Candied Pork Potstickers     9-/16-
Red roast pork stuffed into wonton wrappers and fried, served with a sweet ginger soy dipping sauce
and Sriracha chili paste on the side. Order 7 or 17 bite-sized pieces.

Main Courses

Rainbow Trout    24-
Sunflower-crusted Manitoulin Island Rainbow Trout with brown butter and sage, served on basmati rice.

Can-Con (Canard Confit)    21-/28-
Local duck legs (1 or 2), brined and slow-poached in liquid gold (duck fat), then crisped
and served with roasted potatoes and a Wahta cranberry gastrique.

Stuff Me Tender    23-
Succulent pork tenderloin stuffed with brie, apple, bacon and caramelized onion,
topped with an apple brandy reduction, served on caramelized onion mashed Lafontaine potatoes.

Moroccan Lamb Sirloin   25-
Dry rubbed lamb sirloin, grilled, sliced and topped with an orange, mint, and cilantro chermoulah.

Seafood Fett-ish   
Scallops, shrimp, and mussels tossed together with handmade fettuccine noodles and flavoured with
a dill and tarragon cream sauce. Served with salad or roasted vegetables.

Thunder Thighs   23-
These chicken thighs are wrapped around Italian sausage stuffing, Parmigiano Reggiano, and basil,
with a prosciutto blanket. Topped with tomato sauce, resting comfortably on handmade noodles.

Maple Chipotle Salmon    26-
Wild-caught Pacific sockeye salmon filet with a fiery chipotle maple syrup glaze and a zingy lemon aioli.

Blue Velvet   30-
Certified Angus Beeffilet, grilled to your liking, and topped with a blue cheese, green peppercorn sauce
on caramelized onion mashed Lafontaine potatoes.

Argentine Style Steak  30-
El monstro! A huge, lean cut, striploin steak, grilled to order, with chimichurri
and grilled portobello mushroom on caramelized onion mashed Lafontaine potatoes.

Singapore Noodle Bowl   19-
A magical blend of Indian and Indonesian flavours with either egg or rice noodles and your choice of tofu,
chicken, shrimp, or beef. Topped with bean sprouts and cilantro. Served with a side salad or grilled vegetables.

A Passage through India  Madras 23- / Kadai 18-
Beef Madras – Tender chunks of beefy goodness, slow-cooked in our house made hot Madras curry, with chilies, tomato, and toasted earthy spices.
Kadai Mushroom Masala – A rich onion and tomato based gravy with mushrooms, bell peppers, potato,
sweet peas, and almonds.
Both curries are served with basmati rice, grilled vegetables, naan bread and cucumber raita.

Chilean Sea Bass   38-
Beautiful MSC-certified sustainably sourced Chilean Sea Bass, pan-seared and served with a honey citrus
pink grapefruit mojo on a bed of basmati rice.

Li'l Explorers Menu
(this menu is priced for children accompanied by an adult, if you are an adult you may order from this menu with a $5 surcharge)

Pizza and Salad    8-
A made-to-order pita pizza topped with tomato sauce, mozzarella cheese, and sausage (or not).
Served with salad or fries and crunchy fresh veggies.

Grilled Chicken Tenders     8-
Not breaded and deep-fried, boneless, skinless breast meat served with salad or french fries
and crunchy fresh veggies.

Pasta with Tomato or Butter    8-
Tangy tomato sauce or simply butter, topped with Parmigiano Reggiano
and served with fresh crunchy veggies.

L'il Salmon    8-
Pan-fried wild-caught Pacific salmon with rice, salad or fries and, you guessed it, crunchy fresh veggies!

(prices subject to applicable taxes)