~ Gourmet Dining ~

You'll have at least 12 gourmet entrees and a nightly special from which to choose.
Dinner is included in the Price of your Stay.

Dinner Hours

Seating starts at 06:00pm and 5:30pm Staurday and last seating at 8:00 pm midweek and 9:00pm on weekends.

Your decadent meal starts with a choice of appetizers, plus a choice between a soup and various fresh salads, and finishes with a choice of decadent desserts. We now also offer a choice of multiple Vegan and Vegetarian dishes nightly, and of course we cater to Heart Smart on your request.

Here is a small gourmet sampling...

~ Appetizers ~

Windmill Farms Mushroom Strudel

With caramelized onion, thyme and Ontario goat cheese,
accompanied by sautéed rainbow chard and garlic confit

Quail

Herb dusted, wrapped around prune,
served on crisp apples and balsamic drizzle

Scallops

Pan seared and served on a bed of lemon risotto with chive oil

~ Soup ~

A Daily Creation

~ Salads ~

Beef Carpaccio

Thinly sliced pepper crusted AAA Angus strip loin hugging gathered greens,
with cherry tomato, Bermuda onions, blue cheese and horseradish dressing

Herbed Baked Goat Cheese

Coated with Panko, organic baby spinach, Belgian endive, crisp apples, strawberries
and toasted almonds with blueberry vinaigrette

Caesar

Romaine leaves tossed in our house dressing, with crisp pancetta, herbed croutons,
and Grana Pedano chip

~ Entrees ~

Chicken Supreme

Stuffed with Pine River Pepper-jack, roasted red pepper and caramelized
Bermuda’s, served with roasted mini white potatoes and grilled zucchini, napped
with a creamy Harbour Estates Chardonnay chipoltle and sundried tomato demi

Ontario Grown Pork Loin

Grilled aside roasted onion & Yukon puree with maple glazed carrots and
Muskoka Dark Ale demi

AAA Angus Striploin

Grilled and seasoned with Bear Trail rub, accompanied by herb roasted potatoes,
caramelized pearl onions and sautéed Swiss chard

Wild Caught Walleye

From Lake Erie coated with lemon pepper and pan-fried,
served with ginger basmati rice pilaf and gai lan, drizzled with roasted red pepper coulis.

Rack of Lamb

Encrusted with a herbed maple mustard crust, served with scallion and garlic rösti potato,
steamed asparagus and Habour Estates Merlot demi

Tagliatelle

Grilled chicken raised in Ontario, shaved asparagus, Bermuda onion, cremini mushroom
& summer squash, tossed in a creamy roasted red pepper pesto,
topped with Pine River smoked havarti

~ Conscience Entree ~

Grilled Eggplant Cannelloni

Wrapped around Ontario made goat cheese, sautéed mushrooms, onions, wilted spinach
and red pepper, served on a bed of barley drizzled with a red pepper coulis.

Fricassee

Of gai lan, asparagus, and scallions, with ginger basmati rice pilaf,
grilled portabella cap and wilted spinach

Fried Tofu

Grilled asparagus, sweet pepper, Bermuda onion, eggplant, and zucchini,
with a sauté of grape tomatoes and chick peas, drizzled with balsamic glace

Baked Brie

Wrapped in phyllo accompanied by braised lentils, Swiss chard,
and grilled red pepper drizzled with chili and chive oil

Taglineri

Sautéed sun dried tomatoes, black beans, sweet onion,
and spinach tossed in a basil pesto broth

~ Dessert ~

Tiramisu

Amaretto, Kahlua and Frangelico Infused Mascarpone Cheese and
Delicate Chocolate Cream Hugging Espresso Soaked Genoise

Crème Brulee

Our Pastry Chef Creation

Decadent Cheesecake