Dinner Menu
Monday - Saturday 5 - 9 pm
Soups ($8 - $8.50)
Victorian Ingersoll Cheddar and Upper Canada Ale Soup
With sweet peppers; the Inn’s favourite
Root Vegetable & Du Puy Lentil Soup
Puréed Duck Confit Crostini
Parisian Onion Soup
Under gratin of French bread and Gunn's Hill Artisan Cheese
Appetizers ($10 - $14)
Citrus-Vodka Cured Salmon Gravalax
Asian pancakes & wasabi crème fraiche
Skewered Lamb Shish Kabob
Green chili pepper-tomato sauce, herb yogurt & toasted pita wedges
Pan-Seared Prosciutto Wrapped Day Boat Scallops
Salsa verde & grilled sun-dried tomato polenta
Char-Grilled Malaysia Tamarind Shrimp
Pineapple & papaya salsa
Macadamia Nut Green Zucchini Fritters
House-made ranch dressing
Salads ($10 - $11)
Elm Hurst Manor Greens
Slegers Certified Organic greens, living sprouts and market vegetables;
honey-cider vinaigrette
Summer Berry Salad
Mixed Greens, blackberries, strawberries, candied pecans & goats cheese;
sweet & sour vinaigrette
Classic Caesar Salad
Romaine hearts accented with cured, smoked bacon and parmigiano-reggiano
Entrées ($21 - $42 range)
All entrees are served with fresh selected seasonal vegetables and potatoes.
Skillet Roast Chicken Fromage
Filled with zucchini, thyme, & cream cheese; Swiss roesti; roasted garlic & Chardonnay pommery mustard sauce
Cajun Salmon & Sweet Potato "Flap Jacks"
Maple, lime, bourbon & coriander butter
Roast Rack of Ontario Lamb "Mediterranean"
Kalamata olive tapenade crusted; cremini mushroom, white bean, artichoke & heirloom tomato ragout
Roasted Vegetable, Baby Spinach & Goats Cheese Strudel
Tomato-basil sauce & living sprouts
Pistachio-Spiced Rubbed Pork Tenderloin
Apple, sage & butternut squash puree; port wine sauce
Chicken Breast "Panini"
Stuffed with basil, & mozzarella cheese; salsa rossa
Sauteed Calves Liver
Pancetta crisps, herb butter & natural jus
Spinach Gnocchi
Red wine meat ragu & gremolata
Certified Angus Beef ($29 - $35 range)
Grilled Top Sirloin Steak
Gorgonzola, walnut & flat leaf parsley butter
Filet of Beef
Caramelized onion and fig jam; Cabernet wine sauce
Peppered New York Cut Strip Loin Steak
Hot mustard whiskey sauce & crisp onion rings
8 oz Roast Prime Rib
Yorkshire pudding, natural jus & creamed horseradish
Sides
Baked Cuban Lobster Tail with drawn butter
Sautéed Garlic Jumbo Tiger Shrimps
Sautéed Wild Mushrooms
To view our Wine List, click here.
Chef Michael Davies is committed to working with local growers and producers to source and serve the finest and freshest local produce, cheeses and meats, including Ontario beef.
