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R E S T A U R A N T
T H E B E G I N N I N G
T H E M I D D L E
T H E E X T R A S
soup of the evening
caesar salad romaine hearts, shaved parmesan, quail egg, vik's smoked bacon (Grimsby), truffle crouton, lemon, roasted garlic dressing
charcuterie board cured meats, local fine cheeses, honey (White Oaks) and grainy dijon, beet soaked egg, local fruit chutney, pickled asparagus, mixed nuts, assorted breads
caprese salad vine ripe tomato, buffalo mozzarella, grilled zucchini, yellow pepper coulis, basil, kalamata olives, balsamic reduction
mussels (P.E.I.) black lager (Silversmith), double smoked bacon, grape tomato, spinach, gorgonzola cream
shellfish 4x crab cake, smoked tomato aioli; lobster spring roll, ponzu glaze; seared scallop, asian slaw; jumbo prawn, garlic butter
chilled jumbo prawns roasted red pepper cocktail sauce, turmeric cucumber, lemon dill vinaigrette, caper berries, grilled rice paper
spinach salad baby spinach, radish, gooseberries, avocado, julienne peppers, almonds, nosey goat cheese, local berry vinaigrette
grilled naan bread sundried tomato pesto, chorizo sausage, roasted red peppers, red onion, baby spinach, heritage cheddar cheese (Niagara)
beef tenderloin grilled 8 oz beef tenderloin (Wellington County), gorgonzola stuffed portabella mushroom cap, shiraz demi-glace, garlic and herb roasted fingerling potatoes
pickerel pan seared pickerel (Lake Erie), caper aioli, grilled lemon, citrus and ginger basmati rice
rack of lamb pistachio crusted rack of lamb (Ontario), black currant demi-glace, grainy dijon spaetzle
chicken suprême bacon wrapped chicken suprême, grilled pineapple salsa, corn and black bean wild rice
beef striploin grilled 12 oz beef striploin (Wellington County), red cask whiskey (Wayne Gretzky) demi-glace, crispy bermuda onions, rustic horseradish mashed potatoes
salmon ravioli smoked salmon and chèvre stuffed ravioli, asparagus, red onion, grape tomato, leeks, and grilled zucchini in a lemon dill cream sauce
surf and turf burger 8 oz prime rib beef patty, fried lobster cake, lettuce, tomato, camembert cheese and tarragon aioli with blue potato salad
salmon grilled salmon (Atlantic), tomatillo salsa, black bean and tomato pearl couscous salad
scallops pan seared sea scallops, cherry (Pelham) bbq sauce, roasted beet soft polenta
veal chop pan seared 16 oz veal chop, wild mushroom marsala cream sauce, vanilla bean mashed sweet potatoes
eggplant parmesan eggplant parmesan, fresh mozzarella, sundried tomato pesto linguine
vegan "cottage" pie lentils, tempeh, carrots, peas, yukon gold mashed potatoes and mushroom gravy
cauliflower bake with bacon and maple smoked comfort cream
frites parmesan truffled pomme frites
sprouts bacon butter brussels sprouts
mushrooms crimini mushrooms with honey (White Oaks), and balsamic
13
17
23
19
24
51
42
54
43 50
38
41
44
45
50
37
37
13
12 13
13
24
24
17
19
Very close attention is paid to the preparation and handling of our menu items for those that indicate an allergy however, White Oaks Resort cannot guarantee that allergens have not been introduced during other stages of the food chain process or inadvertently during preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular food allergy or intolerance.
W E L L N E S S
C O M P L E T E
L I G H T
today's fruit smoothie
sliced fruit plate served with honey and natural yoghurt
egg white omelette with feta, tomato, onion and basil, served with grilled tomato, turkey sausage and toasted gluten free bread
granola served with natural yoghurt, fresh berries and banana
oats steel cut oats with honey, cinnamon and fresh berries
quinoa organic quinoa with dates, dried cherries and soy milk
continental cereal, toast and a choice of fresh croissant, danish or muffin
the classic two eggs with your choice of smoked bacon, peameal bacon or turkey sausage with breakfast potato and toasted bread
eggs benedict two poached eggs, smoked virginia ham and hollandaise sauce on a toasted english muffin, served with breakfast potato
avocado eggs benedict two poached eggs, smoked salmon, avocado salsa and smoked tomato hollandaise sauce on a toasted whole wheat english muffin, served with breakfast potato
egg white frittata with chicken, artichoke, sundried tomato, green onion, cilantro and chèvre, served with breakfast potato and toast
three egg omelette with portabella mushroom, onion, spinach, virginia ham and fontina cheese, served with breakfast potato and toast
broken eggs with dill, cream cheese, green onion and tomato, served with steamed asparagus wrapped in smoked salmon, smoked tomato hollandaise sauce and bagel crisps
the sandwich three over easy eggs, grilled peameal bacon, cheddar cheese, lettuce and vine tomato on sour dough bread, served with breakfast potato
scramble sandwich three eggs scrambled with green onion and dill, lettuce, tomato and sriracha aioli on a warmed croissant, served with breakfast potato
potato hash seasoned shredded potato, green onion and bell pepper.
add choice of meat to your hash +2.25
buttermilk pancakes
french toast your choice of sour dough or multigrain
toppings add any of these toppings to your pancakes or french toast...
berry compote +3.50
apple cinnamon compote +5
sliced banana maple syrup and chocolate covered pecans +5
cappuccino, chocolate, maple syrup and candied walnuts +5
*complete breakfast includes coffee/tea
bagel with cream cheese
bagel 2.0 with cream cheese, lox, caper and red onion
fresh fruit cocktail
toast
cereal with milk
cereal with milk and berries
granola with milk
soy or rice milk
fresh squeezed orange juice
fresh squeezed grapefruit juice
apple, cranberry or tomato juice
8.5
12.5
18
15
18
19
19 19
18
20 19
18 7.5
15
15
7.5
12.5
8
6
7.5
9.5
9.5
5
7.5
7.5
5
10.5
13.5
11.5
Very close attention is paid to the preparation and handling of our menu items for those that indicate an allergy however, White Oaks Resort cannot guarantee that allergens have not been introduced during other stages of the food chain process or inadvertently during preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular food allergy or intolerance.
3. THE BEVVIES• apple juice• orange juice• milk• bottled water• soft drink
1. THE MAIN EVENT
6” pizza with two toppings
2 crispy chicken fi ngersserved with carrot and celery sticks
grilled cheese with cheddar onyour choice of bread
pasta bowl, daily noodle tossed in choice ofolive oil and bruschetta, alfredo, or tomato sauce,
served with garlic bread
4 oz. grilled salmon or chicken breastserved with bruschetta
grilled chicken wrap: sliced chicken breast,lettuce, tomato, served in a tortilla wrap
with ranch dressing
2. THE SIDES• caesar salad• green salad• french fries• fl uffy rice• yam fries• steamed veggies
4. THE ‘ZERT• oatmeal/raisin cookie• fresh fruit cup
KIDS’EATS
CHOOSEONE ITEM FROM
EACH SECTION TO CREATE YOUR
FAVOURITEMEAL!
$10
12& under
CR
EAT
E-A-P
LATE CREATE-A-PLATE
CR
EATE-A-PLATE
CREATE-A-P
LA
TE
LIGHT BITES cereal 4.75 oatmeal 3.50
bagel and cream cheese 4.75muffi n, danish or toast 2.50
bacon or sausage 2.00yoghurt and fruit 4.75
fruit salad 4.75
BREAKFAST OF CHAMPS scrambled eggs with toast and potato 5.75french toast (sourdough or multigrain) 5.75
two oatmeal pancakes 5.75
12& under
KIDS’ BREAKFAST
Very close attention is paid to the preparation and handling of our menu items for those that indicate an allergy however, White Oaks Resort cannot guarantee that allergens have not been introduced during other stages of the food chain process or inadvertently dur-
ing preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular allergy or intolerance.