Chef Lunch

Lunch Menu

Lunch is served:

Tuesday through Friday: 12 pm — 2 pm
Saturday and Sunday Brunch: 11 am — 2 pm
Please call us at 519-925-3627 for reservations.

Available menu selections may vary.

Lunch Appetizers

Smoked Wild Mushroom Soup
our signature soup
7
New England Clam Chowder 7
Baked French Onion Soup 8
Fresh Garden Salad
with a creamy garlic house dressing
6

Lunch Mains

Baked French Onion Soup
served with a warm crusty roll and a cheddar & port wine spread
14
Omelette
with Mediterranean sausage, onions, mushrooms,
zucchini, peppers & crumbled feta cheese
served with a broiled tomato
17
Large Mixed Green Salad
with a balsamic vinaigrette, fresh berries, spiced pecans,
goat’s cheese & grilled chicken
19
Pappardelle Pasta
with olive oil, tomatoes, onions, garlic, fresh basil & shaved Parmesan
served with garlic toast & a garden salad
18
Filet of Sole
filled with lobster and cream cheese, topped with a Newberg sauce
served with basmati rice, fresh vegetables & a garden salad
22
Chicken Curry
with peppers, onions, pineapple, coconut milk, lemongrass & mango salsa
served with basmati rice, grilled flatbread and a garden salad
20
Grilled Turkey Burger
topped with smoked gouda, sweet corn relish, tomatoes & micro greens
served with garlic aioli and a garden salad
19
Four Cheese Baked Vegetable Lasagna
made with grilled vegetables, fire roasted tomato sauce,
ricotta, mozzarella, parmesan & cheddar cheese
served with garlic toast & a garden salad
18
Meatloaf
with a Hunter’s sauce of red wine, mushrooms, pearl onions & tomato
served with whipped potatoes, fresh vegetables & a garden salad
21
Our Famous Reuben Sandwich
corned beef, sauerkraut & melted Swiss cheese
on a house made marble rye bread & served with a garden salad
19
Bourbon Glazed BBQ Baby Back Ribs
served with baked mac & cheese, fresh vegetables & a garden salad
22

*all selections are served with Sweet Potato Muffins (contains nuts) & Hot Drop Biscuits

Please inform our staff of any food allergies.
Please call 519-925-3627 for reservations.