Served from 5pm to close
House made perogies filled with mushrooms. Topped with onion ragout and dill yogurt sauce.
Rosemary and sea salt beet chips served with a house made goat cheese ranch sauce.
Crispy fried pickerel, chipotle aioli, coleslaw, pico de gallo, and cilantro in a flour tortilla.
Crispy cauliflower fritters, chipotle aioli, coleslaw, pico de gallo, and cilantro in a flour tortilla.
FARM VEGETABLE TEMPURA13
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. Don't miss the honeycomb from Oak Knoll Farm!
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.
Soups & Salads
Mixed artisan greens, apples, candied pecans, and smoked gouda cheese tossed in a maple Dijon vinaigrette.
A classic! Romaine lettuce tossed in a house made creamy garlic dressing and garnished with parmesan cheese, bacon and house made croutons.
Mixed greens, watermelon, feta, and honey roasted sunflower seeds, tossed in Melo's Finest cold pressed Canola oil vinaigrette with fresh basil.
SOUP OF THE DAY7
Made daily with fresh season vegetables, herbs and local meats. Served with fresh focaccia.
HOUSE MADE FOCACCIA5
House made focaccia bread served with local cold pressed canola oil and balsamic vinegar.
A house made sweet potato, squash & chickpea patty topped with arugula, red onion, walnuts, smoked apple chutney & goat cheese ranch on a sourdough bun from Hildegard's Bakery. Served with house cut fries.
A Manitoba ground beef patty topped with cheddar cheese, maple bacon, caramelized onions, lettuce, tomatoes, and house made sauce on a brioche bun. Served with house cut fries.
PULLED PORK SANDWICH15
Slow roasted Oak Knoll Farm pork shoulder, haskap bbq sauce and a pickled carrot slaw on a Hildegard's sourdough bun. 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.
Grilled 10oz. striploin steak in a fall spiced rub with a garlic scape finishing salt, chef's vegetables and brown sugar squash mash.
Panko & almond crusted pike topped with a lemon pesto and blistered tomatoes. Served with chef's vegetables and white wine rissoto.
OVEN ROASTED OAK KNOLL CHICKEN27
Roasted leg & thigh, topped with our haskap chutney and fresh herbs, chef's vegetables and brown sugar squash mash.
Apple cider glazed and stuffed with sage & apples, served with chef's vegetables and brown sugar squash mash.
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.