julienne peppers, almonds, nosey goat cheese, local berry vinaigrette grilled naan ... pan seared pickerel (Lake Erie), caper aioli, grilled lemon, citrus and ginger ...
RESTAURANT
DINNER T H E
B E G I N N I N G
soup of the evening
13
caesar salad
17
romaine hearts, shaved parmesan, quail egg, vik's smoked bacon (Grimsby), truffle crouton, lemon, roasted garlic dressing
charcuterie board
cured meats, local fine cheeses, honey (White Oaks) and grainy dijon, beet soaked egg, local fruit chutney, pickled asparagus, mixed nuts, assorted breads
caprese salad
vine ripe tomato, buffalo mozzarella, grilled zucchini, yellow pepper coulis, basil, kalamata olives, balsamic reduction
mussels (P.E.I.)
black lager (Silversmith), double smoked bacon, grape tomato, spinach, gorgonzola cream
23
19
24
T H E beef tenderloin
grilled 8 oz beef tenderloin (Wellington County), gorgonzola stuffed portabella mushroom cap, shiraz demi-glace, garlic and herb roasted fingerling potatoes
pickerel
pan seared pickerel (Lake Erie), caper aioli, grilled lemon, citrus and ginger basmati rice
rack of lamb
pistachio crusted rack of lamb (Ontario), black currant demi-glace, grainy dijon spaetzle
24
chilled jumbo prawns
24
spinach salad
17
grilled naan bread
19
crab cake, smoked tomato aioli; lobster spring roll, ponzu glaze; seared scallop, asian slaw; jumbo prawn, garlic butter roasted red pepper cocktail sauce, turmeric cucumber, lemon dill vinaigrette, caper berries, grilled rice paper baby spinach, radish, gooseberries, avocado, julienne peppers, almonds, nosey goat cheese, local berry vinaigrette sundried tomato pesto, chorizo sausage, roasted red peppers, red onion, baby spinach, heritage cheddar cheese (Niagara)
M I D D L E 51
42
54
scallops
45
veal chop
50
pan seared sea scallops, cherry (Pelham) bbq sauce, roasted beet soft polenta pan seared 16 oz veal chop, wild mushroom marsala cream sauce, vanilla bean mashed sweet potatoes
eggplant parmesan
43
beef striploin
50
lentils, tempeh, carrots, peas, yukon gold mashed potatoes and mushroom gravy
grilled 12 oz beef striploin (Wellington County), red cask whiskey (Wayne Gretzky) demi-glace, crispy bermuda onions, rustic horseradish mashed potatoes
salmon ravioli
T H E 38
smoked salmon and chèvre stuffed ravioli, asparagus, red onion, grape tomato, leeks, and grilled zucchini in a lemon dill cream sauce
surf and turf burger
grilled salmon (Atlantic), tomatillo salsa, black bean and tomato pearl couscous salad
37
E X T R A S
cauliflower bake
13
frites
12
sprouts
13
mushrooms
13
with bacon and maple smoked comfort cream
41
8 oz prime rib beef patty, fried lobster cake, lettuce, tomato, camembert cheese and tarragon aioli with blue potato salad
salmon
37
eggplant parmesan, fresh mozzarella, sundried tomato pesto linguine
vegan "cottage" pie
chicken suprême
bacon wrapped chicken suprême, grilled pineapple salsa, corn and black bean wild rice
shellfish 4x
parmesan truffled pomme frites bacon butter brussels sprouts
44
crimini mushrooms with honey (White Oaks), and balsamic
Very close attention is paid to the preparation and handling of our menu items for those that indicate an allergy however, White Oaks Resort cannot guarantee that allergens have not been introduced during other stages of the food chain process or inadvertently during preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular food allergy or intolerance.
BREAKFAST W E L L N E S S today's fruit smoothie
8.5
sliced fruit plate
served with honey and natural yoghurt
egg white omelette
granola
11
13
served with natural yoghurt, fresh berries and banana
18.5
oats
13.5
quinoa
12
steel cut oats with honey, cinnamon and fresh berries
with feta, tomato, onion and basil, served with grilled tomato, turkey sausage and toasted gluten free bread
organic quinoa with dates, dried cherries and soy milk
C O M P L E T E continental
cereal, toast and a choice of fresh croissant, danish or muffin
the classic
two eggs with your choice of smoked bacon, peameal bacon or turkey sausage with breakfast potato and toasted bread
16
19
20
avocado eggs benedict
20
two poached eggs, smoked salmon, avocado salsa and smoked tomato hollandaise sauce on a toasted whole wheat english muffin, served with breakfast potato
egg white frittata
with chicken, artichoke, sundried tomato, green onion, cilantro and chèvre, served with breakfast potato and toast
three egg omelette
with portabella mushroom, onion, spinach, virginia ham and fontina cheese, served with breakfast potato and toast
broken eggs
with dill, cream cheese, green onion and tomato, served with steamed asparagus wrapped in smoked salmon, smoked tomato hollandaise sauce and bagel crisps
the sandwich
three eggs scrambled with green onion and dill, lettuce, tomato and sriracha aioli on a warmed croissant, served with breakfast potato
potato hash
french toast
16
your choice of sour dough or multigrain
toppings
berry compote +3.50 apple cinnamon compote +5 sliced banana maple syrup and chocolate covered pecans +5 cappuccino, chocolate, maple syrup and candied walnuts +5 *complete breakfast includes coffee/tea
20
L I G H T 20 bagel
8.5
bagel 2.0
13
fresh fruit cocktail
8
toast
7
cereal with milk
7.5
cereal with milk and berries
9.5
granola with milk
9.5
soy or rice milk
5
fresh squeezed orange juice
7.5
fresh squeezed grapefruit juice
7.5
apple, cranberry or tomato juice
5
with cream cheese
21
20
three over easy eggs, grilled peameal bacon, cheddar cheese, lettuce and vine tomato on sour dough bread, served with breakfast potato
scramble sandwich
16
add any of these toppings to your pancakes or french toast...
eggs benedict
two poached eggs, smoked virginia ham and hollandaise sauce on a toasted english muffin, served with breakfast potato
buttermilk pancakes
19
8.5
with cream cheese, lox, caper and red onion
seasoned shredded potato, green onion and bell pepper. add choice of meat to your hash +2.25
Very close attention is paid to the preparation and handling of our menu items for those that indicate an allergy however, White Oaks Resort cannot guarantee that allergens have not been introduced during other stages of the food chain process or inadvertently during preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular food allergy or intolerance.
12
KIDS’ EATS
& under
EA TE
-P TE LA
EA TE
1. THE MAIN EVENT
-A
-A
-P
CR
TE A L
CR
6” pizza with two toppings 2 crispy chicken fingers served with carrot and celery sticks grilled cheese with cheddar on your choice of bread pasta bowl, daily noodle tossed in choice of olive oil and bruschetta, alfredo, or tomato sauce, served with garlic bread
CR
A
-
PL
EA T E • caesar salad • green salad • french fries • fluffy rice • yam fries • steamed veggies
TE LA
2. THE SIDES
3. THE BEVVIES • apple juice • orange juice • milk • bottled water • soft drink
-P
E AT
grilled chicken wrap: sliced chicken breast, lettuce, tomato, served in a tortilla wrap with ranch dressing
A
10
EA T E -
$
CR
4 oz. grilled salmon or chicken breast served with bruschetta
CHOOSE ONE ITEM FROM EACH SECTION TO CREATE YOUR FAVOURITE MEAL!
4. THE ‘ZERT • oatmeal/raisin cookie • fresh fruit cup
KID S’ B R EA K FA ST
LIGHT BITES
cereal 4.75 oatmeal 3.50 bagel and cream cheese 4.75 muffin, danish or toast 2.50 bacon or sausage 2.00 yoghurt and fruit 4.75 fruit salad 4.75
BREAKFAST OF CHAMPS
scrambled eggs with toast and potato 5.75 french toast (sourdough or multigrain) 5.75 two oatmeal pancakes 5.75
12
& under
Very close attention is paid to the preparation and handling of our menu items for those that indicate an allergy however, White Oaks Resort cannot guarantee that allergens have not been introduced during other stages of the food chain process or inadvertently during preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular allergy or intolerance.
