Dinner Menu
Monday - Saturday 5 - 9 pm
Soups ($7.50 - $8 range)
Victorian Ingersoll Cheddar and Upper Canada Ale Soup
With sweet peppers; the Inn’s favourite
Cream of Celery Root Soup
Garnished with toasted macadamia nuts, pears & grapes
Parisian Onion Soup
Under gratin of French bread and Gruyere cheese
Appetizers ($9.75 - $12.75 range)
White & Green Asparagus Cannelloni
Red pepper vinaigrette & basil oil
Braised Citrus Belgium Endive & Diver Scallops
Toasted almonds, apricot purée; blueberry vinaigrette
Skewered Curried Chicken Satay
Oriental cucumber noodles & tzatziki sauce
Beef Carpaccio, Crumbled Goat Cheese and Crispy Shallots
Capers, Kalamata olives, lemon & olive oil
Chilled Jumbo Tiger Shrimp Cocktail
Tomato confit & salsa verde
Semolina-Crusted Calamari
Green herb aioli & sweet chili dipping sauce
Salads ($9.50 - $10.50 range)
Elm Hurst Manor Greens
Slegers Certified Organic greens, living sprouts and market vegetables;
honey-cider vinaigrette
Warm Panko-Crusted Goat Cheese & Vine Ripened Tomato Salad
Red onion, basil sprouts; white balsamic vinaigrette
Classic Caesar Salad
Romaine hearts accented with cured, smoked bacon and parmigiano-reggiano
Entrées ($16 - $39.50 range)
All entrees are served with fresh seasonal vegetables and potatoes.
Parmesan Chicken Breast
Pesto linguine; Alfredo sauce
Wild Mushroom Risotto
Rustic tomato ragout
Garlic-Crusted Salmon Fillet
Curried parsnip & red pepper vinaigrette
Glazed Apple & Blue Cheese Noisette of Pork Tenderloin
Celery root rémoulade & port wine sauce
Skillet Roast Chicken Fromage
Filled with zucchini, thyme & cream cheese; Swiss roesti; with roast garlic, Chardonnay Pommery mustard sauce
Pan-Seared “Cremalta” Provimi Calf’s Liver
Wild mushroom & prosciutto risotto; basil tomato sauce
Roast Rack of Ontario Lamb Provençal
With nectarine chutney & Bing cherry sauce
Jumbo Tiger Shrimp & Diver Scallop Linguine
Asparagus, baby heirloom tomato; roasted garlic cream sauce
Roast Mediterranean Vegetable, Baby Spinach & Goat Cheese Strudel
Tomato basil sauce & living sprouts
Certified Angus Beef ($28 - $34 range)
Grilled Peppered New York Steak
With wild mushroom ragout; Cabernet shallot sauce
Roast Prime Rib of Beef
Yorkshire pudding; natural beef jus & creamed horseradish
Filet of Beef
Sweet onion relish, Swiss potato roesti; Cabernet wine sauce
Grilled Centre Cut Top Sirloin
Horseradish mashed potato; green peppercorn-brandy sauce
Sides
Baked Cuban Lobster Tail with lemon 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.
