Winter 2020

Evenings from 5:30 to 9:00


First Course



Soup of the day p/a


Butternut Squash salad

Arugula, mixed greens with butternut squash, walnuts, dried cranberry, parmesan shavings and apple cider vinaigrette 11.95

Classic Caesar Salad

Crispy romaine greens and hearts with our own garlicky Caesar dressing and garnished with crispy prosciutto 11.95

Tuna Carpaccio

Thinly sliced, tender Ahi tuna, with lemon-oil, pesto, and finished with arugula greens 14.95

Calamari Woodlawn

Tender Crusted Calamari with our sweet chili and lime aioli and citrus tossed arugula-Parmigiano salad 13.95

Salmon Gravad Lax

Norwegian style, dill, and lemon cured salmon filet, thinly sliced and served on crispy potato lattice with crème

fraiche and lumpfish caviar 14.95

Apple Cider Pork Belly

House-cured and roasted Eastern townships pork belly with an apple cider gastrique 14.95

Main Entrée


Pollo Arrosto Ripieno

Roasted supreme of chicken breast, with pork and sage stuffing, demi-glace, fresh vegetables, and the Chef’s potato of the evening 26.95


Fettuccine Carbonara

Hand-rolled, egg pasta, lightly cooked and tossed with egg yolks, Reggiano Parmigiano cheese, bacon, parsley, black pepper, and  butter (note: no milk or cream added) 16.95


Vegetable Tower

Layers of portobello, eggplant, red and yellow pepper, and zucchini vegetables served with mildly spicy Indian tomato chutney & puy lentils. (note: vegan and gluten-free) 18.95


Australian Range Lamb Rib Eye

Pan-seared, slow-roasted Australian lamb rib eye, pan juices and whiskey-fig sauce, the Chef’s potato of the evening, and fresh seasonal vegetables 36.95


Ravioli Genovese

House-made egg-based pasta with spinach, ricotta cheese, and herb stuffing. Tossed with a light sprinkle of basil pesto, and served with asparagus and sweet green peas 17.95


Toscana style Seafood Pasta

Wine-cooked pasta with, lobster tail, jumbo shrimp, sea scallops, and chardonnay lemon sauce 39.95



Pan sautéed Quebec veal with breaded crust, mushroom cream sauce, fresh vegetables and the Chef’s potato of the evening 25.95 


Whole Dover Sole

North Atlantic Dover Sole, pan-roasted a la Meunière, lemon-butter sauce, jasmine rice, fresh vegetables. 49.95


New York

Canada triple-A striploin of beef, Peppercorn sauce, fresh vegetables, and the Chef’s potato of the evening

­­8oz 32.95, 12oz 39.95


Pappardelle Ragout

Hand-made egg-based ribbon pasta with tomato, cream, parmesan shavings and garlic, roasted cherry tomato. 19.95


Fillet of Trout

Boneless fillet of freshwater Quebec trout, prepared with a light panko-apricot crust spinach risotto julienne of vegetable 24.95



Made in-house except where noted 


Chocolate raspberry Tartufo by Gelato Fresco, Toronto 9.95 


Crème brûlée 9.95 


House-made Kahlua Tiramisu with fresh mascarpone 11.95 


Salted caramel cheesecake 10.95 


Flourless chocolate cake with chocolate ganache 10.95 


Apple pie (individuals) a la mode 10.95  


Coffee, with refills 2.50 


Espresso, Teas 2.50 


Cappuccino 2.95 


After Dinner Wines, etc.


Port, Taylor-Fladgate LBV Late Bottled Vintage, 3oz 7.95

Port, Taylor-Fladgate Ten-Year-Old Tawny, 3oz 15.95

Port, Taylor-Fladgate Twenty-Year-Old Tawny, 3oz 23.95

Liqueurs such as Drambuie, Grand Marnier, Benedictine, B&B, Cointreau, 1.25oz 9.95

Liqueurs such as Luxardo Sambuca, Kahlua, Bailey’s, Amaretto Disaronno, 1.25oz 7.95

Coffee, with refills 2.25. Tea, choose from Orange Pekoe, Earl Grey, Chamomile, Mint, Green, and others 2.50

Espresso 2.25 Cappuccino 2.95 San Pellegrino sparkling mineral water 300ml 2.75, or 750ml, 5.50


HST extra

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