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| STARTERS |
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Southern Fried Calamari
Crisp battered calamari & sweet onion & Thai Sweet chili sauce.
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$9- (T’dhote charge $3.00) |
Sautéed Chicken Livers
Pan-seared with sun-dried apple, shallots, garlic, fresh thyme, cognac, over a potato nest. |
$8- (T’dhote charge $2.00) |
Camembert Fritters & Seasonal Fruits
With Cumberland sauce
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$8- (T’dhote charge $2.00) |
Escargot
Braised with Fire roast tomato, red wine & demi glace in a vol au vent
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$9- (T’dhote charge $3.00) |
Smoked “Wollfhead Smokers” Atlantic Salmon
Garnished with roesti potatoes, dill aioli and caper berries.
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$12- (T’dhote charge $5.00) |
Japanese Gyoza Dumplings
With chili & Soya dipping sauce
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$8- (T’dhote charge $2.00) |
Shrimp Cocktail
Tiger Prawns served traditional with a spicy cocktail sauce
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$14- (T’dhote charge $7.00) |
Daily Soup Offering
Our Chef’s daily inspiration using the season’s bounty.
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$5- |
Three Onion Soup w/Muskoka Dark Ale
Spanish onions, red onions and leeks come together under a bubbling trio of cheeses
(Swiss, Asia go and sharp cheddar). |
$7- (T’dhote charge$1.00) |
Caesar Salad
Tall Tree’s homemade dressing complements this garlicky classic.
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$6- |
Spinach Salad
Spinach leaves tossed with an ice wine vinaigrette, garnished with Anjou pear, strawberries and candied pecans and finished with crumbled Shropshire Cheese
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$9- (T’dhote charge$3.00) |
Garden Salad
A blend of our seasonal Greens
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$6- |
Red Leaf, Vine Tomato & Baked Goat Cheese
Garnished with truffle oil & balsamic vinegar and a sprinkling of sundried tomato.
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$9- (T’dhote charge $3.00) |
| ENTRÉE’S |
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*Curried Chicken & Shrimp with Caribbean Rice & Beans
With peppers, scallions, red onion, spinach and lichye fruit in a curry sauce
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$21- |
Tenderloin of Beef with Lobster Tail or Crab
With béarnaise & drawn butter as a Trio |
$37-
$49- |
Roast Rack of “Australian” Lamb
Over mint & lemon infused spaetzle with grilled pear
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$28- |
Pan-Seared Provimi Calves Liver
With caramelized onions, smoked bacon and lemon/fig balsamic jus. |
$18- |
Grilled “AAA” Filet Mignon
with choice of Béarnaise or Madagascar peppercorn sauce |
$28- |
Pan-Seared Fillet of Pickerel
With a maple liqueur & thyme butter sauce |
$21- |
Tall Tree’s Veal Oscar
Panko crusted; topped with crab, asparagus and sauce Béarnaise |
$22- |
Steak & Frite
Grilled 10oz Angus Strip steak with a classic “Café de Paris” butter |
$28- |
Tenderloin of Pork “Saltimbocca”
With Proscuitto, Provolone and Sage with a Marsala cream sauce |
$20- |
Risotto with Chicken & Wild Mushrooms
Finished with truffle oil and a balsamic reduction As an appetizer $12- |
$20- |
Roast Rack of Venison
With a blueberry & roasted garlic pan jus |
$32- |
| * These dishes offered as Vegetarian |
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