Served from 11am to 5pm
Rosemary and sea salt beet chips served with a house made goat cheese ranch dipping sauce.
BUFFALO CAULIFLOWER BITES13
Crispy seasoned cauliflower tossed with buffalo hot 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.
Filled with mushrooms and lots of love. Topped with onion ragout and a dill yogurt sauce.
Soups and Salads
THAI NOODLE SALAD14
Sesame marinated soba noodles, crisp napa cabbage, carrots, arugula and toasted peanuts. Tossed with a chili ginger vinaigrette.
SPICED PEAR & WALNUT SALADS 8/L 12
Mixed greens, spiced pears, feta, and toasted walnuts, tossed in Melo’s Finest cold pressed canola oil vinaigrette with fresh herbs.
PINERIDGE SALADS 8 / L 12
Mixed artisan greens, apples, candied pecans, and smoked gouda cheese tossed in a maple Dijon vinaigrette.
SOUP OF THE DAY7
Made daily with fresh seasonal vegetables, herbs and local meats. Served with fresh focaccia bread.
HOUSE MADE FOCACCIA5
House made focaccia bread served with local cold pressed canola oil and balsamic vinegar.
THE GARDEN BURGER15
A house made sweet potato, squash & chickpea patty topped with arugula, red onion, walnuts, smoked apple chutney and goat cheese ranch on a Hildegard’s Bakery sourdough bun. Served with house cut fries.
Grilled chicken breast, spiced pears, brie and spinach with a dijon aioli on a Hildegard’s Bakery sourdough bun. Served with house cut fries.
PULLED PORK SANDWICH15
Slow roasted Oak Knoll Farm pork shoulder, haskap BBQ sauce with a pickled carrot slaw, and chipotle aioli on a Hildegard’s sourdough bun. Served with house cut fries.
RED RIBBON REUBEN16
Shaved corned beef, sauerkraut, Swiss cheese and Russian dressing on Gunn’s Bakery marbled rye bread. Served with house cut fries.
A Manitoba ground beef patty topped with cheddar cheese, maple bacon, lettuce, tomatoes, and house made sauce on a brioche bun. Served with house cut fries.
CURRIED CHICKEN SALAD15
Roasted chicken breast, cranberries, celery, goat cheese and greens on a butter croissant. Served with house cut fries.
FIREHOUSE FISH & CHIPSS 16 / L 20
Fresh crispy Manitoba pickerel battered with Lake of the Woods Brewery Firehouse Ale and served with tartar sauce, coleslaw, and house cut fries.
OAK KNOLL ROASTED VEGETABLE PASTA16
Nature's Farm linguine with our seasonal roasted vegetables from the farm Oak Knoll Farm. Tossed in a garlic cream sauce and topped with fresh Parmesan.
QUICHE OF THE DAY15
Made fresh daily with local eggs from Nature’s Farm. Served with your choice of a small Pineridge salad or a bowl of our soup of the day.