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| STARTERS |
|
Fried Calamari w Sweet Thai Chilli Sauce
Crisp battered calamari & sweet onion |
$9- (T’dhote charge $3.00) |
Sautéed Chicken Livers
Pan-seared with sun-dried apple, shallots, garlic, fresh thyme, cognac, over a potato nest. |
$9- (T’dhote charge $3.00) |
*Camembert Fritters & Seasonal Fruits
With Karen's red pepper jelly |
$9- (T’dhote charge $3.00) |
Escargot
Braised with Fire roast tomato, red wine & demi glace in a vol au vent
|
$10- (T’dhote charge $4.00) |
Smoked “Wollfhead Smokers” Atlantic Salmon
Garnished with roesti potatoes, dill aioli and caper berries.
|
$12- (T’dhote charge $6.00) |
Shrimp Cocktail
Tiger Prawns served traditional with a spicy cocktail sauce
|
$14- (T’dhote charge $7.00) |
Tall Trees Poutine
Our house made spaetzle topped with duck confit & Quebec Cheese curd. Also available as an Entrée. |
$12- (T’dhote charge $6.00) |
Bruschetta
Sliced Italian loaf topped with our house made topping. |
$8- (T’dhote charge $2.00) |
Daily Soup Offering
Our Chef’s daily inspiration using the season’s bounty.
|
$6- |
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) |
| SALADS |
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Caesar Salad
Tall Tree’s homemade dressing complements this garlicky classic.
|
$7- |
*Spinach Salad
Spinach leaves tossed with an ice wine vinaigrette, garnished with Anjou pear, strawberries and candied pecans and finished with crumbled Shropshire Cheese
|
$10- (T’dhote charge$4.00) |
*Field Greens Salad
A blend of organic lettuces finished with our garden herb vinaigrette. |
$7- |
*Red Leaf, Vine Tomato & Baked Goat Cheese
Garnished with truffle oil & balsamic vinegar and a sprinkling of sundried tomato.
|
$10- (T’dhote charge $4.00) |
| ENTRÉE’S |
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*Penne with Curried Chicken
With peppers, scallions, red onion, spinach and lichye fruit in a curry sauce
|
$19- |
Lobster Tails (2)
Striploin Steak and 1 Lobster Tail
With béarnaise & drawn butter |
$48-
$48- |
*Thai Noodles
A taste of the Orient, chicken, shrimp, vegetables and steamed noodles.
Tossed with a spicy Thai sauce.
Vegetarian |
$21-
$18- |
Roast Rack of Lamb
Over mint infused spaetzle |
$30- |
Pan-Seared Provimi Calves Liver
With caramelized onions, smoked bacon and balsamic infused jus. |
$19- |
Grilled “AAA” Filet Mignon
with choice of Béarnaise or Madagascar peppercorn sauce |
$28- |
Pan-Seared Fillet of Pickerel
Muskoka's favourite fish pan-fried and finished with a Kittling Ridge Maple liquor butter sauce |
$22- |
Tall Tree’s Veal Oscar
Panko crusted; topped with crab, asparagus and sauce Béarnaise |
$23- |
Baby Back Ribs with House Cut Fries and Home Baked Beans
Glazed with Hoi son B.B.Q sauce |
$21- |
*Risotto with Chicken, Sweet Peas & Wild Mushrooms
Finished with truffle oil and a balsamic reduction
As an appetizer |
$20-
$12- |
Roast Rack of Venison
With Spaetzle finished with a blueberry & roasted garlic pan jus |
$31- |
| * These dishes offered as Vegetarian |
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