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.

CAULIFLOWER BITES13

Crispy seasoned cauliflower tossed with raspberry chipotle barbecue sauce and served with a side of house made goat cheese ranch.

OAK KNOLL SQUASH DIP13

It’s the perfect season for Oak Knoll Farm squash! A rich, smooth dip with roasted squash, cheese anda little bit of fall spice. Topped with toasted pumpkin seeds and served with garlic flatbread for dipping.

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. 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

PINERIDGE SALADS8/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.

SPICED PEAR & WALNUT SALADS8/L12

Mixed greens, spiced pears, feta, and toasted walnuts, tossed in Melo’s Finest cold pressed canola oil vinaigrette with fresh herbs.

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.

Casual Favourites

GARDEN BURGER15

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.

THE BURGER16

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.

Entrees

MANITOBA STRIPLOIN29

Grilled 10oz. striploin steak in a fall spiced rub with a garlic scape finishing salt, 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.