DINNER - APPETIZERS (After 4pm)

Dinner
  • Sticky Asian Chicken Wings (g-f)
    15
    egg coated & butter fried+cashews & cilantro+ponzu dip+warm edamame
  • Caesar’s ceviche (g-f)
    12
    citrus cured shrimp, bay scallops, squid & salmon+sweet peppers, celery, red onion+Clamato juice & celery salt+corn chips & avocado aioli
  • Moules-frites
    15
    fresh mussels served in a white wine, garlic, tarragon & lemon broth+microfrites
  • gNosh Salad (veg, g-f)
    12
    broccoli, aged white cheddar, green apple, carrots, craisins, red onions, & cashews on field greens+our famous parmesan dressing
  • Traditional Caesar Salad (veg option, g-f option)
    12
    artisan romaine+bacon lardons+parmesan dusted breadstick
  • Seared Scallops (g-f)
    18
    fig & kalamata olive tapenade+served on a strip of thick cut bacon
  • Stuffed Portobello Mushrooms (veg, g-f)
    12
    roasted red pepper, olive, & tomato puree+topped with feta cheese and a balsamic glaze
  • Moroccan Phyllo Cigars
    15
    cumin, cinnamon, paprika & allspice seasoned ground lamb, pork & beef+caramelized onion hummus
  • Fish or Chicken Tacos
    18
    lightly herb breaded whitefish or chicken+soft taco+served with corn chips and homemade salsa
  • Cellar Board (g-f option)
    24
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+grilled baguette

DINNER - ENTREES

Dinner
  • Grilled Chicken Breast Succotash (g-f)
    25
    served with a corn, edamame, red onion & bell pepper succotash+fiesta rice+seasonal vegetables
  • Baby Back Ribs (g-f)
    served with an apple butter bbq sauce+rustic warm potato salad+seasonal vegetables - HALF RACK 25 - FULL RACK 30
  • Broad Noodle Pad Thai (V, g-f)
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews - VEGAN/VEGETARIAN (WITH EGG) 21 WITH GRILLED CHICKEN 24 WITH SHRIMP 26
  • Seared Atlantic Salmon (g-f)
    26
    finished with a lemon & basil cream+rustic organic quinoa+seasonal vegetables
  • Pasta of the Day
    25
    Chef Cynthia's inspiration+market fresh ingredients.
  • Pickerel Piccata (g-f)
    27
    fresh Lake Erie pickerel+lemon, caper, white wine & parsley+rustic warm potato salad+seasonal vegetables
  • Summer Mediterranean Risotto (veg, g-f)
    24
    roasted red peppers, Roma tomatoes, olives, & red onions+topped with feta cheese - WITH BEEF TENDERLOIN TIPS 30
  • 7oz Grilled Beef Tenderloin OR 12oz Grilled Rib Eye (g-f)
    36
    AAA angus beef+gremolata sauce+rustic mashed potatoes+seasonal vegetables
  • Chicken Enchiladas
    23
    pulled chicken, cream cheese, sour cream, green onion, enchilada sauce and shredded jack+served on a black bean rice
  • gNoSh Organic Burger
    19
    bbq sauce+gorgonzola+bacon+arugula+tomato+sautéed onions & mushrooms+choice of side

Snacks

Dinner
  • Sauteed Garlic Shrimp (5 pieces)
    10
  • Parmesan Breadsticks
    2.50
  • Chipotle-Lime Edamame (g-f)
    8
  • Truffle & Asiago Fries
    7

Soups + Salads

Dinner
  • Simple Salad (V, g-f)
    11
    organic greens+tomatoes, cucumber, julienned sweet peppers & carrots+basil, maple & garlic vinaigrette
  • Soup of the Day
    9
    served piping hot+market fresh ingredients
  • Traditional Caesar Salad (veg option, g-f option)
    12
    artisan romaine+bacon lardons+parmesan dusted breadstick
  • Roasted Sweet Potato, Pear, & Pomegranate Salad (veg)
    12
    served on baby spinach+goat cheese & toasted pecans+Grand Marnier & balsamic vinaigrette
  • Loaded Baked Potato Soup (g-f)
    10
    with strip bacon, aged yellow cheddar, chopped green onion+crème fraiche

Smallplates + Appetizers

Dinner
  • Braised Beef Poutine
    15
    cheese curds, rich beef gravy, roasted garlic aioli+served on crispy fries
  • Seared Scallops (g-f)
    18
    served on a bed of braised arugula+fig, kalamata olive & prosciutto tapenade
  • Cellar Board (g-f option)
    24
    SELECTION OF CHARCUTERIE & FINE CHEESE + PICKLED VEGGIES + WARM HOUSE-CURED OLIVES + BAGUETTE
  • Stuffed Portobello Mushrooms (G-F, Veg)
    12
    roasted red pepper, olive, & tomato puree+topped with feta cheese and a balsamic glaze
  • Gnocchi Mac & Cheese (veg option, g-f)
    12-18
    gluten-free gnocchi+smoked gouda mac sauce+melted bocconcini+fresh tarragon (Option: smoked bacon & lobster 18)
  • Duck a l’Orange Wontons
    15
    pulled roasted duck+jicama, daikon radish, green onion & carrot slaw+grand marnier & rice vinegar toss
  • Sticky Asian Chicken Wings (g-f)
    14
    egg coated & butter fried+cashews & cilantro+ponzu dip+warm edamame
  • Phyllo Wrapped Brie (veg)
    14
    triple cream brie+butter brushed pasrty+baguette+chef’s choice compote
  • Moroccan Phyllo Cigars
    15
    CUMIN, CINNAMON, PAPRIKA & ALLSPICE SEASONED GROUND LAMB, PORK & BEEF + CARAMELIZED ONION HUMMUS
  • Mushroom Arancini (veg, V option)
    12
    fried arborio rice ball with tamed & wild mushrooms+traditional marinara sauce+asiago cheese
  • Polpetta Napoli (g-f)
    13
    house ground beef & lamb meatballs+buffalo mozzarella stuffed+tomato & caramelized onion jam
  • Escargot a La Bourguignonne (g-f option)
    13
    served in a garlic, shallot, white wine & parsley butter+sautéed mushrooms+grilled bread
  • Mussels & Microfrites (g-f)
    14
    served in a spicy salsa verde OR in a garlic, onion & roasted tomato sauce

Main Dishes

Dinner
  • Broad Noodle Pad Thai (V,g-f)
    21 - 26
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews (options: vegan/vegetarian (with egg), grilled chicken, and Sauteed shrimp)
  • Seared Scallops and Sautéed Shrimp (g-f)
    32
    basil, white wine, garlic & cherry tomatoes+red & white quinoa+seasonal vegetables
  • Pasta of the Day (veg option, g-f option)
    25
    Chef Cynthia's inspiration+market fresh ingredients
  • Fish Feature
    market price
  • AAA Angus Grilled Beef Tenderloin Diane (g-f)
    39
    classic mushroom & grainy mustard sauce+roasted garlic Yukon Gold mashed potato+seasonal vegetables
  • Soba Noodle Stir-Fry (V, g-f)
    18
    julienne of carrots, bell peppers, & onions+broccoli florets, edamame & mushrooms+sesame hoisin sauce
  • Stuffed Supreme of Chicken (g-f option)
    26
    filled with sweet potato & chevre+roasted garlic cream+basmati & wild rice mixture+seasonal vegetables
  • Roasted Rack of Lamb (g-f)
    38
    ¾ rack crusted with hazelnuts & Dijon+balsamic cream+wild & tamed mushroom risotto+seasonal vegetables
  • Three Little Pigs (g-f)
    29
    Ontario pork tenderloin stuffed with boar sausage & prosciutto wrapped+herb demi-glace+gorgonzola gnocchi+seasonal vegetables
  • Steak & Frites
    33
    AAA angus 10oz striploin+green peppercorn cream+thick cut-fries OR microfrites+seasonal vegetables
  • Boneless Beef Short Ribs (g-f)
    32
    SERVED WITH A ROSEMARY JUS + RUSTIC ROASTED GARLIC MASHED POTATOES + SEASONAL VEGETABLES
  • Seared Atlantic Salmon (g-f)
    27
    topped with braised baby spinach+maple & grainy mustard glaze+organic quinoa+seasonal vegetables
  • Pumpkin & Goat Cheese Risotto (veg, g-f)
    24-32
    thyme, shallots & parmesan cheese+topped with dried cranberries & roasted pepitas (with pulled duck 32)
  • Peking Duck (g-f)
    31
    crispy skin half duck glazed seasoned with cinnamon, nutmeg & cloves+plum chutney+rice & seasonal vegetables