CITRUS LUNCH MENU
SOUP
FRENCH ONION Port Spiked Beef Broth garnished with Gruyère Cheese and Baked Crouton
10
SALADS
COOKSTOWN ORGANIC GREENS with Burnt Honey Vinaigrette, Pistachio Crumb and Paillot de Chèvre
12
CLASSIC CAESAR Crisp Romaine Lettuce, Roasted Garlic Dressing, Herb Baked Croutons,
Grated Padano Cheese and Double Smoked Bacon
12
WARM MUSHROOM SALAD with Sautéed Oyster, Shitake and Cremini Mushrooms
on Baby Greens with Shaved Parmesan and Lemon Chive Drizzle
13
Add Grilled Chicken 5
Add Grilled Shrimp 7
PANZANELLA SALAD Baby Tomato Misto, Black Olive Crouton, Oregano Dressing and Shaved Ricotta
Salata
EXECUTIVE CHEF DANIEL C. MARCHETTI
We will do our best to accommodate any of your requests or special dietary needs.
Please inform us of any food allergies.
13
APPETIZERS
QUESO FRESCO FRITO with Tomato Choka, Grated Chorizo and Cojita Cheese
12
CANADIAN ROCK CRAB CAKES with Pickled Corn Bacon Relish and Smoked Potato Crema
13
THAI SHORT RIBS with Marinated Cucumber Salad and Toasted Peanuts
13
PEA CROQUETTE with Lobster Avocado Salad, Wasabi Mayo and Teriyaki Glaze
14
ENTREES
GRAVLAX Cured Salmon with Chive Rösti, Poached Egg, Pickled Red Onions and Mustard Dill Crème Fraiche
15
BLACK PEPPER RICOTTA GNOCCHI with Swiss Chard, Confit Chicken and Dill Avgolemono
20
BUCATINI Sugo all’Amatriciana, Calabrese Bomba, Pickled Clams and Ricotta Salata
20
SPELT LINGUINI PRIMAVERA with Lemon Pine Nut Basil Pesto Cream
21
BOUILLABAISSE CAPELLINI Nova Scotian Lobster, Mussels and White Shrimp with Braised Fennel,
Roasted Cherry Tomatoes and Chili Bread Crumbs
32
EXECUTIVE CHEF DANIEL C. MARCHETTI
We will do our best to accommodate any of your requests or special dietary needs.
Please inform us of any food allergies.
THIN CRUST PIZZAS
TRADITIONAL CHEESE & PEPPERONI
15
PINEAPPLE & SPECK Caramelized Pineapple, Jalapeno, Chives and Pingue Speck
17
FIVE MUSHROOM Sauteed Mushrooms, Truffle Panna and Taleggio
17
ARTICHOKE & BLACK OLIVE Salsa Puttanesca, Hand Torn Basil, Buffalo Mozzarella and Dried Chilies
17
SANDWICHES
CLUB HOUSE SANDWICH Grilled Chicken Breast, Crispy Bacon, Boston Lettuce and Field Tomato with
Roasted Garlic Aioli served on Toasted Egg Loaf with Shoestring Fries
14
THE “GRAND” BURGER 7 ounces of Canadian Ground Chuck, Lettuce, Tomato, Herb Dijonaise, Beer
Braised Onions and Beau’s Abbey Style Cheese on a Toasted Brioche Bun with Shoestring Fries
15
GRILLED VEGETABLE & HALLOUMI SANDWICH with Herb Cream Cheese on Rosemary Focaccia
served with Lattice Potato Crisps
15
MINI LAMB BURGERS with Marinated Cucumber, Greek Yogurt Aioli and Shoestring Fries
16
EXECUTIVE CHEF DANIEL C. MARCHETTI
We will do our best to accommodate any of your requests or special dietary needs.
Please inform us of any food allergies.