STARTERS
SEASONAL SOUP
A daily selection of locally inspired
seasonal soup
$5
Savory Cheese Tart
Sundried Tomato and Asiago Cheese tart
$12
Creamy Mussels with Draft Beer & Chives
PEI mussels, in a cream and beer reduction with chives
$12
Poutine with Quebec Cheese Curds
Fresh-cut russet potatoes, Quebec cheese curd and veal gravy
SM $5 LG $10
Fresh Pork Rinds
Fresh made, in-house pork fried and spiced to order with
chili powder, grey seasoned salts and maple BBQ sauce
$10
SALADS
Add grilled chicken $5 or pan roasted salmon $7
SUSSEX SALAD
Seasonal greens, feta cheese, cherry tomato, candied walnuts, sun-dried blueberries and cherries with mustard grain vinaigrette
Side $4 Main $8
WATERCRESS SALAD
Tossed greens with watercress, warm bacon, apple slices and toasted almonds with cider vinaigrette
$8
PEAR & FENNEL SALAD
Tossed greens with radish, fennel and pear segments topped with smoked chicken, Parmesan cheese and lemon Dressing
$13
WARM MUSHROOM SALAD
Frisée, herb-crusted goat cheese, sautéed forest mushrooms
with
white balsamic vinaigrette
$15
HAMBURGERS
Add aged cheddar or provolone $2 or strip bacon $2
SIRLOIN HAMBURGER
Charbroiled 6oz. aaa sirloin beef, tomato, pickle and
seasonal greens on kaiser bun with fresh-cut French fries
*Iron Spike Amber Ale $9 *Vineland Merlot
HORSERADISH HAMBURGER
Charbroiled 6oz. aaa sirloin beef with hot radish,
creamy goat cheese and baby Spinach on kaiser bun
with fresh-cut French fries
*Dead Elephant Ale $11 *EastDell Black Cab
FRESH PASTAS
ROASTED BUTTERNUT SQUASH RAVIOLI
Fresh ravioli stuffed with butternut squash with a crisp Sage in a brown butter sauce
$14
*Vineland Estates, Unoaked Chardonnay 2010
TAGLIATELLE WITH SMOKED HAM AND MUSHROOM Ragù
Fresh tagliatelle, shredded smoked ham and forest mushrooms in a fresh San Marzano tomato sauce
$14
*Seasons, Pinot Noir 2009
TAGLIATELLE WITH PAN ROASTED DIGBY SCALLOPS
Fresh tagliatelle, baby spinach, Parmesan cream reduction and Digby scallops
$18
*Seasons, Chardonnay Musque 2006
*Chef cellar recommendations
THIN CRUST ITALIAN PIZZAS
BIANCA
Fresh roasted garlic sauce, mozzarella, ricotta, feta cheese
and extra virgin olive oil
$10
ST. PIERRE
Banana peppers, blue cheese, salami and San Marzano
tomato sauce
$10
MUSHROOM & SPINACH
Forest mushrooms, baby spinach, basil pesto, ricotta cheese, goat cheese and extra virgin olive oil
$10
PROVOLONE & SMOKED HAM
Shredded smoked ham, mustard béchamel topped
with provolone cheese
$10
SALAMI TRIO
Three salami styles, San Marzano tomato sauce topped with
fresh mozzarella cheese
$10
LUNCH MENU
SLOW ROASTED PORK SANDWICH
Slow roasted pork, aged cheddar cheese and bourbon BBQ sauce on sourdough bread with fresh-cut French fries
$10
GRILLED CHICKEN BREAST WRAP
Grilled chicken breast, roma tomatoes, roasted red peppers, watercress and soft goat cheese on sun dried tomato flatbread
with fresh-cut French fries
$10
LAKE ERIE YELLOW PERCH
Lightly breaded Lake Erie perch, fresh coleslaw, lemon caper tartar sauce with fresh-cut French fries
$16
BARBEQUE CHICKEN CLUB
Maple BBQ grilled chicken breast, caramelized onions, smoked bacon, roma tomatoes and mixed greens
with fresh-cut French fries
$12
SUZIE’S AGED CHEDDAR CHEESE GRILLED SANDWICH
grilled sourdough bread with aged 5 year old
cheddar cheese with smokey ketchup and fresh-cut French fries
$10
FRESH-CUT FRENCH FRIES
Fresh-cut russet potato French fries
SM $3 LG $6
POUTINE WITH QUEBEC CHEESE CURD
Fresh-cut russet potatoes, Quebec cheese curd and veal gravy
SM $5 LG $10
*Substitute French fries for seasonal soup cup or side Sussex $3
DINNER MENU
SERVED FROM 4:00pm TO 11:00pm
LAKE ERIE YELLOW PERCH
Pan fried or lightly breaded perch with roasted fingerling potatoes and root vegetables
*20 Bees Winery, Pinot Grigio 2010
$18
PAN ROASTED STRIP LOIN STEAK
Ontario aaa strip loin steak pan roasted in butter, with sweet potato mash and roasted root vegetables
*Seasons, Meritage Reserve 2007
$20
PORK LOIN WITH CARAMELIZED BOURBON APPLES
Charbroiled pork loin with caramelized apples in a
bourbon sauce with carrots and sweet potato mash
*Vineland Estates. Dry Riesling 2008
$20
DUCK SUPREME WITH DRIED CHERRY SAUCE
Duck breast served medium well with a dry cherry and port reduction with root vegetables and fingerling potatoes
*Vineland Estates, Pinot Meunier 2010
$27
PAN ROASTED RAINBOW TROUT
Pan roasted Rainbow Trout with brown butter and a grainy mustard vinaigrette. Served with potato pancake and
roasted root vegetables
*Cave Spring, ‘Estate Bottled’ Gewürztraminer 2010
$20
*Chef cellar recommendations
DESSERTS
BUTTERMILK TART
A southern specialty…
Rich and creamy buttermilk-based tarts topped with
sweet powered sugar and seasonal berries
$8
FLAVOUR OF THE WEEK CRÈME BRÛLÉE
Rich and flavourful cream custard with rotating
weekly flavours topped with caramelized sugar
$7
PEAR CRISP CRUMBLE
Cinnamon spiced pears nestled under rolled oats and brown sugar,
baked fresh to order
Served with a scoop of vanilla ice cream
*Lakeview Cellars, Riesling Ice Wine 2006
$9
*Chef Cellar Recommendation