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Appetizers

Eel Lake Oysters on the Half Shell 15

Fresh Shucked with Grilled Pineapple Cocktail Sauce or Warm in a Leek and Curry Sauce under a Bread Crumb Crust

Pine's Caprese Salad and Asiago Crackers 10

Gulliver's Cove Tomatoes, Proscuitto Ham, Fresh Mozzarella Cheese, Asparagus, Basil Leaves and the "The Dutchman's" Dragan Breath

Whale Cove Crab Cakes 12

With Curried Apple Compote, Grilled Leeks and Cilantro Oil

Baby Spinach Salad with House Smoked Salmon 12

With Corn Bread Croutons, Field Mushrooms, Dill Pate,and Brier Island Dressing

Roast Quail Wrapped in Bacon Stuffed with Caramelized Onions 14

On Wild Mushroom and Feta Bread Pudding with Red Grape Confit

Chef Dale’s Creations

Pan Seared “World Famous” Digby Scallops 30

Warm German Bacon and Potato Salad, Spring Vegetables & Maple Cranberry Butter

Double Cut Pork Chop, Cured 24 hours and Grilled 24

Bubble n’ Squeek Rosti, Acadian Maple Glazed Turnip, Green Olive relish & Grain Mustard Sauce

Molasses and Soya Basted Cedar Plank Salmon 28

Pecorino and Green Pea Mashed potato, Warm Fennel Coleslaw with Honey Glazed Carrot Ginger Butter

12 oz. of Canadian “Home on the Range” Beef Strip Loin 32

Fried Onions, Field Mushrooms, Yukon Potato Home Fries & BBQ Infused Demi Glace Sauce

Roast Peaches and Cream Corn Perogies with Grilled Vegetable Compote 22

Herb Marinated Tofu, Baby Arugala and Goat’s Cheese Sauce

"The 100 Kilometre Experience" 26

Thousand Hills Free Range Chicken with Pan Fried Spinach Ricotta Gnocchi, Wilted Wild Rose Organic Green, Fried Green Tomatoes and Natural Juices

Buttered Western Light Lobster in Oyster Mushroom Risotto 36

Lobster Bisque Sauce, Vanilla infused olive oil and shaved padano parmesan