R E S T A U R A N T

T H E B E G I N N I N G

T H E M I D D L E

T H E E X T R A S

soup of the evening

caesar salad romaine hearts, shaved parmesan, quail egg, vik's smoked bacon (Grimsby), truffle crouton, lemon, roasted garlic dressing

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

caprese salad vine ripe tomato, buffalo mozzarella, grilled zucchini, yellow pepper coulis, basil, kalamata olives, balsamic reduction

mussels (P.E.I.) black lager (Silversmith), double smoked bacon, grape tomato, spinach, gorgonzola cream

shellfish 4x crab cake, smoked tomato aioli; lobster spring roll, ponzu glaze; seared scallop, asian slaw; jumbo prawn, garlic butter

chilled jumbo prawns roasted red pepper cocktail sauce, turmeric cucumber, lemon dill vinaigrette, caper berries, grilled rice paper

spinach salad baby spinach, radish, gooseberries, avocado, julienne peppers, almonds, nosey goat cheese, local berry vinaigrette

grilled naan bread sundried tomato pesto, chorizo sausage, roasted red peppers, red onion, baby spinach, heritage cheddar cheese (Niagara)

beef tenderloin grilled 8 oz beef tenderloin (Wellington County), gorgonzola stuffed portabella mushroom cap, shiraz demi-glace, garlic and herb roasted fingerling potatoes

pickerel pan seared pickerel (Lake Erie), caper aioli, grilled lemon, citrus and ginger basmati rice

rack of lamb pistachio crusted rack of lamb (Ontario), black currant demi-glace, grainy dijon spaetzle

chicken suprême bacon wrapped chicken suprême, grilled pineapple salsa, corn and black bean wild rice

beef striploin grilled 12 oz beef striploin (Wellington County), red cask whiskey (Wayne Gretzky) demi-glace, crispy bermuda onions, rustic horseradish mashed potatoes

salmon ravioli smoked salmon and chèvre stuffed ravioli, asparagus, red onion, grape tomato, leeks, and grilled zucchini in a lemon dill cream sauce

surf and turf burger 8 oz prime rib beef patty, fried lobster cake, lettuce, tomato, camembert cheese and tarragon aioli with blue potato salad

salmon grilled salmon (Atlantic), tomatillo salsa, black bean and tomato pearl couscous salad

scallops pan seared sea scallops, cherry (Pelham) bbq sauce, roasted beet soft polenta

veal chop pan seared 16 oz veal chop, wild mushroom marsala cream sauce, vanilla bean mashed sweet potatoes

eggplant parmesan eggplant parmesan, fresh mozzarella, sundried tomato pesto linguine

vegan "cottage" pie lentils, tempeh, carrots, peas, yukon gold mashed potatoes and mushroom gravy

cauliflower bake with bacon and maple smoked comfort cream

frites parmesan truffled pomme frites

sprouts bacon butter brussels sprouts

mushrooms crimini mushrooms with honey (White Oaks), and balsamic

13

17

23

19

24

51

42

54

43 50

38

41

44

45

50

37

37

13

12 13

13

24

24

17

19

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.

W E L L N E S S

C O M P L E T E

L I G H T

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

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

eggs benedict two poached eggs, smoked virginia ham and hollandaise sauce on a toasted english muffin, served with breakfast potato

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

egg white frittata with chicken, artichoke, sundried tomato, green onion, cilantro and chèvre, served with breakfast potato and toast

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

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.

add choice of meat to your hash +2.25

buttermilk pancakes

french toast your choice of sour dough or multigrain

toppings add any of these toppings to your pancakes or french toast...

berry compote +3.50

apple cinnamon compote +5

sliced banana maple syrup and chocolate covered pecans +5

cappuccino, chocolate, maple syrup and candied walnuts +5

*complete breakfast includes coffee/tea

bagel with cream cheese

bagel 2.0 with cream cheese, lox, caper and red onion

fresh fruit cocktail

toast

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

8.5

12.5

18

15

18

19

19 19

18

20 19

18 7.5

15

15

7.5

12.5

8

6

7.5

9.5

9.5

5

7.5

7.5

5

10.5

13.5

11.5

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. THE BEVVIES• apple juice• orange juice• milk• bottled water• soft drink

1. THE MAIN EVENT

6” pizza with two toppings

2 crispy chicken fi ngersserved with carrot and celery sticks

grilled cheese with cheddar onyour choice of bread

pasta bowl, daily noodle tossed in choice ofolive oil and bruschetta, alfredo, or tomato sauce,

served with garlic bread

4 oz. grilled salmon or chicken breastserved with bruschetta

grilled chicken wrap: sliced chicken breast,lettuce, tomato, served in a tortilla wrap

with ranch dressing

2. THE SIDES• caesar salad• green salad• french fries• fl uffy rice• yam fries• steamed veggies

4. THE ‘ZERT• oatmeal/raisin cookie• fresh fruit cup

KIDS’EATS

CHOOSEONE ITEM FROM

EACH SECTION TO CREATE YOUR

FAVOURITEMEAL!

$10

12& under

CR

EAT

E-A-P

LATE CREATE-A-PLATE

CR

EATE-A-PLATE

CREATE-A-P

LA

TE

LIGHT BITES cereal 4.75 oatmeal 3.50

bagel and cream cheese 4.75muffi n, danish or toast 2.50

bacon or sausage 2.00yoghurt and fruit 4.75

fruit salad 4.75

BREAKFAST OF CHAMPS scrambled eggs with toast and potato 5.75french toast (sourdough or multigrain) 5.75

two oatmeal pancakes 5.75

12& under

KIDS’ BREAKFAST

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 dur-

ing preparation. It is ultimately up to the Guest to make an informed choice that is best for their particular allergy or intolerance.