Easter Weekend Lunch Menu

Friday Apr. 19 – Monday Apr. 22

Appetizers & Soups & Salads

Semolina Crusted Calamari

served with a trio of dips; sweet curried aioli, sweet chili and basil pesto aioli


425px-Vegetarian.svg Brie Skillet

with roasted garlic, Rosewood Estates honey, figs, arugula and French baguette toast


425px-Vegetarian.svg gluten-free-icon Baby Spinach Salad

with candied pecans, dried cherries, red onions and goat cheese tossed in a honey mustard and sherry vinaigrette


 425px-Vegetarian.svg gluten-free-icon Kale Crunch Chop Salad

tossed with dried cranberries, blue cheese, red onion, cucumbers and a creamy tarragon dressing, topped with crispy potatoes


 Classic Caesar Salad

with a creamy garlic dressing, bacon, croutons and Parmiggiano cheese


Soup of the day

Our chef’s daily preparation


gluten-free-iconFresh P.E.I. Mussels

steamed with garlic, diced tomato, Bermuda onion and white wine



Breakfast Skillet

(Available on Sunday Apr. 21st only)

Roasted Yukon gold potatoes, peameal bacon, chorizo sausage, roasted red peppers, caramelized onions and asparagus baked in a skillet.  Topped with scrambled eggs, hollandaise sauce and served with fresh fruit


  Salmon Crab Cakes and Poached Eggs

(Available on Sunday Apr. 21st only)

Two crispy panko crusted salmon crab cakes topped with poached eggs, hollandaise, an avocado salsa and a mango chutney


Fried Egg Sandwich

(Available on Sunday Apr. 21st only)

with aged cheddar, caramelized onions, spinach, sliced tomato, bacon, and a pesto aioli on a brioche bun.  Served with a baby greens salad


 425px-Vegetarian.svg gluten-free-iconNamaste Salad (Vegan)

warmed quinoa, garbanzo beans, sweet potato, cucumber, fresh tomato, red onion, pumpkin seeds, almonds, coriander and lime vinaigrette


Steak Frites

Grilled Striploin with a Madagascar peppercorn sauce served with crispy French fries


 gluten-free-icon Pan Seared Rainbow Trout

served with our Kale Crunch Chop Salad


Penne Pollo

roasted chicken and pine nuts tossed in a pesto rosé sauce


425px-Vegetarian.svg  Fettuccine Primavera

Sautéed assorted peppers, onions, mushrooms, sun-dried tomato, spinach, zucchini and basil drizzle


Shrimp ‘Mac & Cheese’

Fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan, and goat cheese. Served with garlic bread


Classic Gourmet Burger

served with arugula, tomato, pickles and onions, served with crispy French fries


Add cheese – 2.00     Add bacon – 2.00

Great Canadian Burger

Our classic gourmet burger topped with a caramelized onion bacon jam, grilled peameal bacon, 4 year aged white cheddar, maple chipotle aioli, house-made pickles and french fries


gluten-free-iconLake House Salad

served with grilled chicken, sauteed peppers and zucchini, toasted sesame seeds, goat cheese and a balsamic reduction


425px-Vegetarian.svgVegetarian 15.95

 425px-Vegetarian.svg  Mediterranean Pizza

basil pesto, mozzarella, spinach, sliced tomato, red onion, Kalamata olives and feta


   Arrabiata Pizza

tomato sauce, mozzarella, spinach, sliced tomato, red onion, Kalamata olives and feta


425px-Vegetarian.svg = Vegetarian  gluten-free-icon = Gluten Free

gluten-free-icon Gluten free pasta add $2.50,  Gluten free pizza add $4.50

**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.