Menu

Dinner


Nightly Features and New Menu Selections quarterly.

Dinner Menu

Appetizers

Soupe de Jour

$9

French Onion Soup

$14

 Winston’s House Salad

Fried sugar-coated apples, smoked gouda, blood orange olive oil and pomegranate balsamic nestled in Heritage blend lettuce.

$14

Caesar Salad

Baby romaine hearts, house made Caesar vinaigrette and garlic croutons.

$17

Deep Fried Ravioli

Deep fried fresh ravioli stuffed with jalapeño, bacon and cream cheese served with sundried tomato aioli.

$12

Charcuterie Board

Assorted cured meats, imported and domestic cheeses, pate, antipasto, crackers and a variety of olives.

$30

Galette du Crabe

Savory seasoned crab cake rolled in panko and pan fried, served with sriracha bearnaise.

$14

Baked Brie

Mini Castello brie rolled in puff pastry and served warm accompanied with fire and ice jelly.

$16

Entrée

Veal Chop

Frenched 12 oz Veal chop grilled to perfection enrobed in peppercorn brandy cream and served with buttery garlic mashed potato or oven roasted potato and seasonal vegetables.

$49

Surf and Turf

Ontario’s finest AAA beef tenderloin crowned with a Caribbean lobster tail draped in a tarragon bearnaise, served with buttery garlic mashed potato or oven roasted potato and seasonal vegetables.

$49

Steak au Poivre et Frites

8 oz AAA Ontario striploin steak enrobed with a peppercorn brandy cream and served with house cut French fries.

$30

Coq au Vin

Chicken supreme draped in mushroom, bacon and wine reduction, served with oven roasted potato or buttery garlic mashed potatoes and seasonal vegetables.

$35

Canard Fume

Smoked seared duck breast slightly warmed drizzled with plum cassis reduction and served with Shiitake mushroom risotto and seasonal vegetables.

$38

Bouillabaisse

Classic French fisherman’s saffron stew teeming with mussels, clams, shrimp, fish, lobster and crab served with grilled toast.

$40

Calves Liver

Calves liver lyonnaise served over buttery garlic mashed potatoes and seasonal vegetables.

$29

Pasta

Pan seared lobster chunks and garlic Shrimp tossed in a basil rose served over fresh fettuccine.

$38

Ratatouille

Classic Provençal vegetable stew baked with swiss cheese served with warm sliced baguette.

$25

Ratatouille Niçoise – add ahi tuna – $35

Arctic Char

Pan seared Arctic Char crowned with shrimp finished with garlic beurre blanc served with buttery garlic mashed potatoes and seasonal vegetables.

$32

Prices subject to HST