Dinner

Appetizers

MUSHROOM PEROGIES14

House made perogies filled with mushrooms. Topped with onion ragout and dill yogurt sauce.

BEET CHIPS16

Rosemary and sea salt beet chips served with a house made goat cheese ranch sauce.

MUSHROOM BACON FLATBREAD14

Housemade flatbread topped with herb cream sauce, haskap glazed Oak Knoll bacon, mushrooms, goat cheese and fresh arugula.

FARM TEMPURA VEGETABLES13

Assortment of Oak Knoll Farm veggies fried in light, crisp tempura batter with a sweet soy dipping sauce.

THE BIG BOARD29

Great for sharing, our charcuterie is more than delicious, it is an experience! Cured meats and assorted cheeses, paired with house marinated olives in local cold pressed canola oil. To complement the spread, the board is served with house made focaccia, fig jam, and pickled veggies.

THE BIG BIG BOARD42

We hope you're hungry! If you thought the Big Board was a show stopper, this beautifully presented and custom made board will take your love for charcuterie to the next level. Perfect for groups of 4-6.

HOUSE MADE FOCACCIA5

House made focaccia bread served with local cold pressed canola oil and balsamic vinegar.

Soups & Salads

PINERIDGE SALADS9/L12

Mixed artisan greens, apples, candied pecans, and smoked gouda cheese tossed in a maple Dijon vinaigrette.

THAI NOODLE SALAD14

Sesame marinated soba noodles, crisp napa cabbage, carrots, arugula and toasted peanuts. Tossed with a cilantro peanut vinaigrette.

MARKET SALADS9/L13

Kale, crispy chickpeas, marinated tomatoes, cucumbers and feta in a walnut shallot vinaigrette.

SOUP OF THE DAY7

Made daily with fresh season vegetables, herbs and local meats. Served with fresh focaccia.

Casual Favourites

THE PBB16

Our plant based burger starts with a mushroom, chickpea and cauliflower patty. Then we top it with house made tomato jam, pickled vegetables, vegan mayo and arugula for the best meatless burger around. Served with house cut fries.

THE BURGER18

Bouw Farms grass fed ground beef patty topped with house made pepper jam, bacon, and crispy onions with a herb aioli. Served with house cut fries.

OAK KNOLL BAHN MI15

Slow roasted Oak Knoll Farm pulled pork and braised pork belly on a crispy baguette with pickled carrots and jalepenos and a peanut cilantro sauce. Served with house cut fries.

FIREHOUSE FISH & CHIPSS 16/L 20

Fresh crispy Manitoba pickerel battered with Lake of the Wood Brewery Firehouse Ale and served with tartar sauce, coleslaw, and house cut fries.

Entrees

MANITOBA STRIPLOIN29

Grilled 10oz. striploin steak topped with chimichurri, served with chef's vegetables and your choice of garlic mashed potatoes orbrown sugar squash mash.

MANITOBA PIKE23

Panko & almond crusted pike topped with a lemon pesto and blistered tomatoes. Served with chef's vegetables and white wine rissoto.

OAK KNOLL CHICKEN27

Pan seared sous vide chicken thigh & drumstick in a herb brown butter glaze, chef’s vegetables and your choice of brown butter squash mash or garlic mashed potatoes.

PORK TENDERLOIN24

Apple cider glazed, with sage & apple stuffing, served with chef's vegetables and your choice of garlic mashed potatoes or brown sugar squash mash.

DUCK BREAST28

Smoked and pan seared, in a sour cherry glaze with chef's vegetables & white wine risotto.

OAK KNOLL PORK HOCK LINGUINE20

Our farm's tender smoked pork hock, roasted garlic cream sauce, fresh arugula and grated parmesan.

ROASTED VEGETABLE PASTA16

Nature's Farm linguine with our seasonal vegatables from Oak Knoll Farm. Tossed in a garlic cream sauce and topped with fresh parmesan.