Menu

Dinner


Nightly Features and New Menu Selections quarterly.


Soup de jour

Winston’s house salad

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


Caesar Salad

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


Stuffed Mushrooms

Portobello mushrooms stuffed with swiss cheese, crab and shrimp.


Citrus Salad

Thinly sliced avocado, juicy oranges and feta cheese nestled in fresh spinach drizzled in a lime honey dressing.

Entrée


T-Bone Steak

T-bone Steak with a blue cheese chip and caramelize onions dripping with an artichoke and shallot butter. Served with roasted potato wedges or buttery garlic mashed potato and seasonal vegetables.


Surf and Turf

Ontario’s finest AAA beef tenderloin crowned with a Caribbean lobster tail draped in a tarragon bearnaise.

Steak Frites

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

Stuffed Chicken

Chicken supreme stuffed with Boursin cheese, fried plantains and leeks finished with a natural jus. Served roasted potato wedges or buttery garlic mashed potatoes and seasonal vegetables.


Pork Chop

10 oz Ontario frenched pork chop enrobed with a mushroom cream sauce and served with roasted potato wedges or buttery garlic mashed potatoes and seasonal vegetables.


Atlantic Salmon

Fresh caught Atlantic Salmon drizzled in a yellow pepper coulis served with a creamy risotto.


Calves Liver

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


Pasta

Chunky Roma tomato basil angel hair pasta with olive oil, garlic and shallots.

Grilled Cauliflower Steak

Thick sliced cauliflower grilled to perfection drizzled in a yellow pepper coulis served with buttery garlic mashed potato and seasonal vegetables.