The Waterlot Restaurant

Dinner menu

Appetizers

Seafood Ciopino $14.95

Sea scallops, mussels, Littleneck clams and crab simmered in a

mild saffron and basil scented tomato broth with garlic aioli

Tiger shrimp on potato pancakes $12.50

Large sautéed shrimp and warm potato pancakes with a brandied

tomato and dill mayonnaise, baby onion sprouts and capers

Snow crab crepes $9.95

Warmed crab and mushroom filled crepes with a roasted sweet pepper

cream and tarragon coulis

Charcuterie plate trio $14.95

A changing selection of cured, smoked meats, pates and terrines served with

seasonal preserves and homemade toasts

Warm mushroom, apple and Oka cheese strudel $11.50

Fresh mushrooms, caramelized apple and Oka cheese wrapped in filo pastry

with sour cherry sauce and Balsamic glaze

Soup of the day $6.95

Our Chef will prepare soups using seasonally available products

blended with quality ingredients

French onion soup $7.95

Caramelized onions simmered in a red wine beef broth and fresh herbs

baked with a garlic crouton and topped with Swiss cheese

Red oak leaf and goat’s milk cheese salad $12.50

Leafy red oak lettuce and warm walnut crusted goat cheese with red wine

poached pear, dried cherries and pearl onions drizzled with a honey, cider

and grape seed oil vinaigrette

Caesar salad $8.50

Crisp hearts of Romaine lettuce, bacon bits and herbed croutons lightly coated

with our garlic dressing garnished with shaved Parmesan cheese and lemon

Waterlot house salad $7.50

Mixed organic greens and garden vegetables tossed with your choice of

house dressings

If you have any dietary requests please inform your server.

Entrées

Hazelnut crusted pork tenderloin $25.95

Pork stuffed with caramelized pears and crusted in hazelnuts, glazed with maple and

whole grain mustard, served with roasted new potatoes and organic vegetables

New Zealand rack of lamb $35.95

Rack of lamb roasted with a marinated dried fig, port and roasted garlic compote,

red wine veal glaze, fingerling potatoes and organic vegetables

Ontario venison medallions $34.95

Seared venison loin with Cipolini onions, elderberries and red

Cinzano served with a black bean cassoulet and organic vegetables

Ontario rib eye $28.75

Grilled 8-ounce rib steak with sautéed marinated mushrooms and crisp

onion rings served with garlic mashed potatoes and organic vegetables

Young duckling duet $29.95

Marinated duck leg confit paired with seared duck breast, an orange, honey

and peppercorn sauce served with mushroom bread pudding and vegetables

Grain fed chicken supreme $25.75

Roasted feta cheese stuffed chicken breast with a white wine, shallot and basil buerre

blanc served with a fall vegetable and potato ragout

Wild sea scallops $29.95

Sautéed diver scallops simmered in white wine, shallots and cream, glazed with

Gruyere cheese served with whipped potatoes and organic vegetables

Atlantic salmon with Lola Rosa $24.95

Grilled salmon with a cider walnut reduction and match stick potatoes served on

Lola Rosa lettuce, cherry tomatoes, nicoise olives, red onion and Asiago cheese

Lemon fettuccine with shrimp $23.95

House made lemon pasta with sautéed shrimp scallions, Cremini mushrooms and

sweet peppers simmered in white wine, garlic and herbs with melted Cambozola cheese

Vegetarian risotto tower $21.95

Arborio rice and celery root simmered in vegetable broth served with grilled

vegetables, pea tendril salad, tomato coulis and rosemary infused oil