Served from 11am to 5pm
Rosemary and sea salt beet chips served with a house made goat cheese ranch dipping sauce.
House made perogies with a mushroom, herb and feta filling, served over cucumbers. Topped with caramelized onions and a dill cream sauce.
Lightly crusted pickerel bites with a pineapple slaw and chimmichuri. Served in a soft flour tortilla.
Crispy battered curry cauliflower bites with pico de gallo and avocado crema. Served in a soft flour tortilla.
MUSHROOM & BACON FLATBREAD14
A freshly made flat bread topped with herb cream sauce, haskap glazed Oak Knoll bacon, mushrooms, goat cheese and fresh arugula.
Soups and Salads
THAI NOODLE SALAD14
Sesame marinated soba noodles, crisp napa cabbage, carrots, arugula and toasted peanuts. Tossed with a cilantro peanut vinaigrette.
MARKET SALADS 9/L 13
Kale, crispy chickpeas, marinated tomatoes, cucumbers and feta in a walnut shallot vinaigrette.
PINERIDGE SALADS 9/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.
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.
Grilled chicken breast, spiced pears, brie and spinach with a dijon aioli on a Hildegard’s Bakery sourdough bun. Served with house cut fries.
OAK KNOLL BAHN MI15
Slow roasted Oak Knoll Farm's 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.
A multigrain croissant piled high with two fried Nature’s Farm eggs, spinach, tomatoes, garlic aioli, and bacon. Served with house cut fries.
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.
CRISPY CHICKEN CLUB18
Crispy buttermilk battered chicken thigh on Hildegard's Bakery ancient multigrain bread with haskap glazed bacon, avocado, tomatoes, arugula and garlic mayo. 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 seasonal roasted Oak Knoll Farm vegetables. Tossed in a garlic cream sauce and topped with fresh Parmesan.
QUICHE OF THE DAY16
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.