Dinner

Appetizers

MUSHROOM PEROGIES14

House made perogies with a mushroom, herb and feta filling, served over cucumbers. Topped with caramelized onions and a dill cream sauce.

BEET CHIPS v g16

Rosemary and sea salt beet chips served with a house made goat cheese ranch dipping sauce. Add an extra side of goat cheese ranch for $4.

VEGETABLE TEMPURA15

Crispy vegetables from Oak Knoll Farm paired with a delicious soy chilli dipping sauce.

FISH BITES16

Lightly crusted pickerel bites tossed with pickled shishito peppers, red peppers, red onions and topped with our spicy aioli and a fresh lemon wedge.

BRUSSELS SPROUTS v g16

Crispy brussels sprouts and potatoes tossed in a maple sambal sauce, topped with crumbled goat cheese, dried cranberries and a fresh squeeze of lemon.

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.

SQUASH GOAT CHEESE DIP g14

A sizzling skillet of Oak Knoll Farm's squash, goat cheese and spices, topped with toasted pumpkin seeds and flatbread for dipping. Great for sharing! Add an extra flatbread for $5,

HOUSE MADE FOCACCIA5

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

Soups & Salads

PINERIDGE SALAD gS9/L13

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

WARM SQUASH AND KALE SALAD v gS 9 / L 13

Kale tossed with our walnut shallot vinaigrette, topped with dried cranberries, warm roasted squash and toasted pumpkin seeds.

BEET SALAD v gS11/L15

Roasted beets, goat cheese, fresh orange segments, radish, walnuts, arugula & mixed greens in a haskap citrus vinaigrette.

WATERMELON SALAD v gS10/L14

Mixed greens, fresh watermelon, feta and toasted sunflower seeds with our Prairie Oils and vinegar flavours of cranberry pear and blanquetta olive oil.

SOUP OF THE DAY8

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

Casual Favourites

THE PBB v g16

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 BURGER g18

A grass fed beef & pork patty topped with bacon jam, crispy onions, arugula, Monterey Jack cheese and red pepper aioli. Served with house cut fries.

CRISPY CHICKEN SANDWICH18

Crispy buttermilk battered chicken thigh on a ciabatta bun with jalapeno pesto, arugula, pickled red onions and cheddar cheese. Served with house cut fries.

BEER BATTER FISH & CHIPSS 16/L 20

Fresh, crispy beer battered Manitoba pickerel, served with tartar sauce, coleslaw, and house cut fries.

OAK KNOLL POUTINE16

Slow roasted Oak Knoll Farm's pulled pork and chicken gravy, Bothwell cheese curds served on our house cut fries.

Entrees

MANITOBA STRIPLOIN g34

Grilled 10oz. striploin steak topped with sour cherry demi glace, served with chef's vegetables and your choice of pan seared fingerling potatoes or polenta fries with a lemon aioli.

MANITOBA BISON TENDERLOIN g44

Pan seared 6oz tenderloin crusted in a peppercorn rub, finished with a chanterelle wine jus served with chef's vegetables and your choice of pan seared fingerling potatoes or polenta fries with a lemon aioli.

ARCTIC CHAR g24

Pan seared Arctic Char with our salsa verde, chef's vegetables with the choice of pan seared fingerling potatoes or polenta fries with a lemon aioli.

OAK KNOLL CHICKEN PARM27

Crispy fried Oak Knoll chicken breast, topped with our tomato vodka sauce and shredded parmesan paired with Nature's Farm rigatoni.

PORK CHOP24

Oak Knoll pork chop grilled and glazed with local saskatoon and mint sauce, served with chef's vegetables and your choice of pan seared fingerling potatoes or polenta fries with a lemon aioli.

PLANT BASED BOLOGNESE v20

Smoky red pepper tofu Bolognese stuffed in an Oak Knoll Farm squash topped with parmesan and fresh herbs paired with our chef’s vegetables. Served with grilled sourdough.