CHOOSE A SALAD

  • Traditional Caesar Salad (g-f, veg)
    crisp romaine hearts+butter croutons+bacon lardons
  • gNosh Salad with Parmesan Ranch Dressing (veg, g-f)
    broccoli, cheddar, apple, craisons, red onions, cashews on field greens

CHOOSE AN APPETIZER

  • Trio of Satays (g-f)
    4 chicken, 4 beef, & 4 pork satays+hoisin sauce & avocado mayo for dipping+Asian slaw
  • Sticky Asian Chicken Wings (g-f)
    egg coated & butter fried+cashews & cilantro+ponzu dip+warm edamame
  • Fish or Chicken Tacos (g-f)
    lightly herb breaded whitefish or grilled chicken+soft taco+served with corn chips and homemade salsa
  • Cellar Board (g-f, except for the grilled bread)
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+grilled baguette

CHOOSE AN ENTREE

  • Baby Beef Back Ribs (g-f)
    3 racks, marinated & slow roasted+basted with an apple butter bbq sauce and grilled+served with a rustic warm potato salad
  • chicken & ribs (g-f)
    2 racks of ribs in apple butter bbq sauce and 4 grilled chicken breasts succotash+served with a rustic warm potato salad
  • Summer Seafood Platter
    Atlantic salmon in lemon & basil cream, sautéed garlic & parmesan shrimp, Caesar’s seafood ceviche & 1 lb of mussels in white wine, garlic & tarragon broth+Provencal potatoes
  • Chicken and Sausage Cacciatore (g-f)
    whole chicken, cut into pieces, and slow roasted with peppers, onions and mushrooms+served with roasted herb new potatoes
  • Malaysian Broad-noodle Pad Thai (veg, g-f)
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews with chicken OR shrimp, OR both, OR vegetarian.
  • Cottage Pie (g-f)
    beef and sausage, corn, onions, carrots in a rich beef gravy+topped with an herb whipped potato
  • Chicken Enchiladas
    pulled chicken, cream cheese, sour cream, green onion, homemade enchilada sauce and shredded jack+served on a black bean rice
  • Boneless Rib Eye ($15 Surcharge)
    chateaubriand style+24 oz served medium rare+red wine demi-glace+roasted carrots, onions and mini potatoes

CHOOSE A DESSERT

  • Zucchini Loaf with Cream Cheese Frosting (g-f)
    the best and most moist mini loaf+serve warm with butter
  • Cheesecake of the Day
    made in house+fresh berries

WHITE WINE

  • Cabert, Prosecco, Fruili, Italy
    26
  • Boschendal Chenin Blanc/Viognier, S. Africa
    17
  • Echeverria, Sauv Blanc, Chile
    19
  • Ironstone “Symphony Obsession”, California
    22
  • Bertiolo, Pinot Grigio, Italy
    24
  • Hess, Chardonnay, California
    30
  • Loveblock, Sauv Blanc, Marlborough
    30

RED WINE

  • Boschendal Shiraz/Cab Sauv, S. Africa
    17
  • Leaping Horse, Cab Sauv, California
    22
  • Humberto “Black River”, Malbec, Chile
    23
  • McManis, Cab Sauv, California
    26
  • Heartland, Shiraz, Australia
    29
  • Marietta, Old Vine Zinfandel, California
    32
  • Heitz Cellars, Zinfandel, “Ink Grade”, St Helena
    70

CANS

  • Stella Artois (500ml)
    3.5
  • Bud Light (473ml)
    3
  • Heineken (500ml)
    3.5
  • Mott’s Caesar (458ml)
    3.5
  • Palm Bay Key Lime Cherry (355ml)
    2.75
  • Palm Bay Raspberry Passionfruit (355ml)
    2.75
  • Georgian Bay Gin Smash (473ml)
    3.75

BOTTLES

  • Banff Ice Summit Vodka (750ml)
    37
  • Tito’s Handmade Vodka (750ml)
    44
  • Canadian Club Whisky (750ml)
    37
  • Tanqueray Dry Gin (750ml)
    38
  • Bacardi White Rum (750ml)
    37
  • Sailor Jerry Spiced Rum (750ml)
    40
  • Bailey’s Irish Cream (750ml)
    38

DON'T COOK TOMORROW, EITHER, BECAUSE YOU ADDED A PACIFIER TODAY!

  • Cottage Pie (13 x 9)
    36
    8 medium portions
  • Chicken Enchiladas (8 big ones)
    40
    with Black Bean Rice
  • Zucchini Loaf with Cream Cheese Frosting
    10

NIBBLE (OR GNOSH)

  • Sticky Asian Chicken Wings (g-f)
    15
    egg coated & butter fried+cashews & cilantro+ponzu dip+warm edamame
  • Caesar’s Ceviche (g-f)
    14
    citrus cured shrimp, bay scallops, squid & salmon+sweet peppers, celery, red onion+clamato juice & celery salt+corn chips & avocado aioli
  • Mussels and Fries
    15
    1 lb of fresh mussels served in a white wine, garlic, tarragon & lemon broth+thick cut fries with garlic aioli
  • gNosh Salad (veg, g-f)
    12
    broccoli, aged white cheddar, green apple, craisons, red onions, cashews on field greens+gNosh dressing
  • Traditional Caesar Salad (veg option, g-f option)
    12
    artisan romaine+bacon lardons+parmesan dusted breadstick - With grilled chicken breast $15 - with seared salmon $18
  • Trio of Satays (g-f)
    19
    3 chicken, 3 beef, & 3 pork satays+hoisin sauce & avocado mayo for dipping+Asian slaw
  • Fish Tacos
    19
    lightly herb breaded whitefish+soft taco+served with corn chips and homemade salsa
  • Cellar Board (g-f, except for the grilled bread)
    24
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+grilled baguette

STUFF YOUR FACE

  • Grilled Chicken Breast (g-f)
    23
    two seasoned skinless breasts served with a corn, edamame, red onion & bell pepper salsa+fiesta rice+seasonal vegetables
  • Broad-noodle Pad Thai (veg, g-f)
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews - Vegan/Vegetarian (with egg) $20 - with grilled chicken $24 - with shrimp $24
  • Baby Back Ribs (g-f)
    served with an apple butter bbq sauce+rustic warm potato salad+seasonal vegetables - ½ rack $24 - full rack $30
  • Seared Atlantic Salmon (g-f)
    25
    finished with a lemon & basil cream+rustic mashed potatoes+seasonal vegetables
  • Beef and Bacon Rigatoni
    22
    with mushrooms, onions and peppers+roasted garlic & asiago+grilled bread
  • Summer Mediterranean Risotto (veg, g-f)
    23
    roasted red peppers, Roma tomatoes, olives, & red onions+topped with feta cheese - WITH BEEF TENDERLOIN TIPS $30
  • Chicken Breast Succotash & 1/2 Rack of BBQ Ribs
    29
    ½ rack of ribs & grilled chicken breast+rustic warm potato salad+seasonal vegetables
  • Grilled Ribeye (g-f)
    33
    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

DON'T COUNT THE CALORIES

  • Carrot Cake
    7.5
    cream cheese frosting+caramel sauce
  • Death by Chocolate
    7.5
    buttercream and ganache with Dutch cocoa

WHITE WINE

  • Cabert, Prosecco, Fruili, Italy
    26
  • Boschendal Chenin Blanc/Viognier, S. Africa
    17
  • Echeverria, Sauv Blanc, Chile
    19
  • Ironstone “Symphony Obsession”, California
    22
  • Bertiolo, Pinot Grigio, Italy
    24
  • Hess, Chardonnay, California
    30
  • Loveblock, Sauv Blanc, Marlborough
    30

RED WINE

  • Boschendal Shiraz/Cab Sauv, S. Africa
    17
  • Leaping Horse, Cab Sauv, California
    22
  • Humberto “Black River”, Malbec, Chile
    23
  • McManis, Cab Sauv, California
    26
  • Heartland, Shiraz, Australia
    29
  • Marietta, Old Vine Zinfandel, California
    32
  • Heitz Cellars, Zinfandel, “Ink Grade”, St Helena
    70

CANS

  • Stella Artois (500ml)
    3.5
  • Bud Light (473ml)
    3
  • Heineken (500ml)
    3.5
  • Mott’s Caesar (458ml)
    3.5
  • Palm Bay Key Lime Cherry (355ml)
    2.75
  • Palm Bay Raspberry Passionfruit (355ml)
    2.75
  • Georgian Bay Gin Smash (473ml)
    3.75

BOTTLES

  • Banff Ice Summit Vodka (750ml)
    37
  • Tito’s Handmade Vodka (750ml)
    44
  • Canadian Club Whisky (750ml)
    37
  • Tanqueray Dry Gin (750ml)
    38
  • Bacardi White Rum (750ml)
    37
  • Sailor Jerry Spiced Rum (750ml)
    40
  • Bailey’s Irish Cream (750ml)
    38