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Dining

Appetizers

Sandbanks Bees Honey and Dill Gravlax

Dill crème fraiche, house pickled shallot, toasted rye bread, sprouts

Rabbit Croquettes

Spinach and hazelnut pesto, Creasy’s Gala apple and coriander chutney

“Faux Gras”

Vegan pate made with Wellington mushrooms, Hagerman’s beets, lentils, walnuts, herbs and cognac.

Served with spiced pear chutney and grilled sourdough.

Maw’s Apple Cider Brined Pork Belly

Maw’s apple cider brined pork belly, fennel puree, spiced apple chips, apple cider reduction

Mains

Butternut Squash Wellington

Honeywagon Farms butternut squash, Wellington mushroom duxelles and “faux gras” wrapped in buttery puff pastry, topped with roasted garlic and thyme gravy. Served with our daily vegetable selection

Pan Seared Moulard Duck Breast

Moulard duck breast, orange and Hagerman’s fennel gastrique, Honeywagon Farms butternut squash risotto.

Served with our daily vegetable selection

Beer Braised Lamb Shank

Prince Eddies Milkshaka braised lamb shank, Milkshaka reduction, herbed Honeywagon Farms fingerling potatoes.

Served with our daily vegetable selection

Stuffed Pork Tenderloin

Pork tenderloin stuffed with fennel, garlic, Creasy’s apples and rosemary, topped with County Cider demi-glace,.

Served with roasted Honeywagon Farms fingerling potatoes

County Catch Pickerel

Local pickerel, County Cider and chive beurre blanc, Hagerman’s beet risotto.

Served with our daily vegetable selection daily vegetable selection

 Dessert

Barley Days Wind and Sail Dark Chocolate Cake

With caramel sauce

Creasy’s Apple Pie Crème Brûlée

With oatmeal cookie

Brown Butter Maple Pecan Cheesecake

Made with Vader’s maple syrup

Hagerman's Pumpkin Cannoli

With Sandbanks Bees candied pumpkin seeds