THE BEGINNING THE MIDDLE

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Amberly Atkins
5 years ago
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2 THE BEGINNING soup of the evening 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 brussel sprout caesar salad chiffonade sprouts and romaine hearts, vik's smoked bacon (Grimsby), truffle crouton, lemon, parmesan, roasted garlic dressing 23 caprese salad vine ripe tomato, buffalo mozzarella, turmeric cucumber, kalamata olive, balsamic reduction shellfish 4x crab cake, smoked tomato aioli; lobster spring roll, pineapple plum; seared scallop, asian slaw; jumbo prawn, garlic butter mussels (P.E.I.) black lager (Silversmith), double smoked bacon, grape tomato, spinach, gorgonzola cream mixed greens tomato, red onion, toasted almonds, sesame seeds, grilled pear vinaigrette, crispy beet nest bresaola rocket salad beef bresaola, arugula, pistachio, artichoke heart, pickled red onion, grape tomato, balsamic and truffle vinaigrette 21 crab and prawns chilled jumbo prawns, cracked crab claws, roasted red pepper cocktail sauce, caper berries, lotus chips, lemon dill vinaigrette grilled naan bread roasted garlic purée, confit duck, merlot soaked red onion, maple smoked comfort cream, candied walnuts, saskatoon berry drizzle 25 THE MIDDLE beef tenderloin grilled 8 oz beef tenderloin (Wellington County), butter poached cauliflower & grainy dijon rustic mashed shallot demi-glace, smoked sea salt red snapper grilled red snapper, vierge sauce, lemon rice pilaf gnocchi wild mushroom gnocchi, pomodoro sauce, local ricotta, truffle oil scallops pan seared scallops, pork belly plank, fig and bean ragout, orange zest chimichurri bison tenderloin pan seared bison tenderloin medallions, roasted red pepper compound butter, ratatouille, matchstick potatoes eggplant parmesan fresh mozzarella, house made marinara, rose fettuccine chicken suprême panko crusted chicken suprême, butternut squash, sage and late harvest riesling cream, cranberry wild rice 43 vegan mushroom moussaka layers of grilled zucchini, eggplant, lentils, wild mushrooms, peppers, onion, daiya vegan cheese, marinara sauce 37 rack of lamb grilled rack of lamb, maple demi-glace, caramelized fingerling potatoes 55 THE EXTRAS muscovy duck espresso brined muscovy duck breast, apple demi-glace, caramelized onion and swiss risotto 50 calamari fried calamari with sriracha aioli 15 sea bass pan seared sea bass (Chile), pomegranate beurre blanc, braised cabbage, red quinoa beef striploin grilled 16 oz bone-in dry aged beef striploin, worcestershire demi-glace, bacon and aged cheddar boulangère potato frites cajun spiced curly frites with truffle aioli sprouts deep fried brussel sprouts with blueberry maple butter mushrooms crimini mushrooms with pink peppercorn and garlic butter 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.

3 WELLNESS today's fruit smoothie sliced fruit plate served with honey and natural yoghurt egg white omelette with feta, tomato, onion and basil, served with grilled tomato, turkey sausage and toasted gluten free bread granola served with natural yoghurt, fresh berries and banana oats steel cut oats with honey, cinnamon and fresh berries quinoa organic quinoa with dates, dried cherries and soy milk 11.5 COMPLETE 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 buttermilk pancakes french toast your choice of sour dough or multigrain toppings 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 berry compote apple cinnamon compote +5 sliced banana maple syrup and chocolate covered pecans +5 avocado eggs benedict two poached eggs, smoked salmon, avocado salsa and smoked tomato hollandaise sauce on a toasted whole wheat english muffin, served with breakfast potato cappuccino, chocolate, maple syrup and candied walnuts +5 *complete breakfast includes coffee/tea egg white frittata with chicken, artichoke, sundried tomato, green onion, cilantro and chèvre, served with breakfast potato and toast LIGHT 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 21 bagel with cream cheese bagel 2.0 with cream cheese, lox, caper and red onion fresh fruit cocktail toast the sandwich three over easy eggs, grilled peameal bacon, cheddar cheese, lettuce and vine tomato on sour dough bread, served with breakfast potato scramble sandwich three eggs scrambled with green onion and dill, lettuce, tomato and sriracha aioli on a warmed croissant, served with breakfast potato potato hash seasoned shredded potato, green onion and bell pepper. 8.5 cereal with milk cereal with milk and berries granola with milk soy or rice milk fresh squeezed orange juice fresh squeezed grapefruit juice apple, cranberry or tomato juice add choice of meat to your hash 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.

4 DESSERTS fondue for two with fresh fruit and today's homemade marshmallow flavour flourless chocolate armageddon today's vegan dessert feature pineapple carrot cake with cinnamon brown sugar cream cheese icing chocolate s'mores tart with pretzel haystack and vanilla ice cream maple caramel crunch crème brûlée with walnut and toffee garnish cheesecake of the moment 22 SPIRITED ROASTS black forest crunch crème de cacao, frangelico, chambord, and coffee monte cristo kahlúa, grand marnier and coffee blueberry tea grand marnier, amaretto and orange pekoe tea minted mocha peppermint schnapps and hot chocolate SNIFTERS french connection grand marnier, cognac, orange wheel, (heated) suburban port, appleton rum, dillons white rye, lemon scented rim new yorker in france cognac, sweet vermouth, bitters, ice, cherry skewer the revolver bulleit bourbon, kahlúa, orange wheel 15 15

KIDS EATS $ 10 CREATE-A-PLATE CREATE-A - P L AT E 1.

carrot and celery sticks grilled cheese with cheddar on your choice of bread

or tomato sauce, served with garlic bread 4 oz.

sliced chicken breast, lettuce, tomato, served in a tortilla wrap with ranch

5 KIDS EATS $ 10 CREATE-A-PLATE CREATE-A - P L AT E 1. THE MAIN EVENT 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 4 oz. grilled salmon or chicken breast served with bruschetta grilled chicken wrap: sliced chicken breast, lettuce, tomato, served in a tortilla wrap with ranch dressing CREATE-A-PLATE CREATE-A-PLATE & under CHOOSE ONE ITEM FROM EACH SECTION TO CREATE YOUR FAVOURITE MEAL! 2. THE SIDES caesar salad green salad french fries fl uffy rice yam fries steamed veggies 3. THE BEVVIES apple juice orange juice milk bottled water soft drink 4. THE ZERT oatmeal/raisin cookie fresh fruit cup

KIDS BREAKFAST LIGHT BITES cereal 4.75 oatmeal 3.

preparation and handling of our menu items for

Resort cannot guarantee that allergens have not

6 KIDS BREAKFAST LIGHT BITES cereal 4.75 oatmeal 3.50 bagel and cream cheese 4.75 muffi n, 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 & 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.

soup LIV caesar salad, charcuterie board caprese salad P.E.I. mussels shellfish 4x jumbo prawns roasted Ontario beet salad naan bread

soup LIV caesar salad, charcuterie board caprese salad P.E.I. mussels shellfish 4x jumbo prawns roasted Ontario beet salad naan bread T H E B E G I N N I N G soup of the evening 12 LIV caesar salad, romaine hearts, parmesan tuile, battered anchovy, grilled pancetta, lemon, garlic crouton, roasted garlic dressing 16 charcuterie board: