daily soup 7.
artisanal bread & butter 2.50

escargot with herbs de provence mushrooms
onions, garlic, light cream, white wine, toasted focaccia 14.

simple greens
fresh local greens, slivered radish, celery, apple,
toasted pumpkin seeds, lemon-dijon vinaigrette 9.

goat’s milk cheese & beet salad
arugula, toasted walnuts, lemon-walnut oil vinaigrette 11.

baby kale caesar
metzger’s bacon, grana padano,
salt & pepper croutons, lemon-garlic vinaigrette 12.

elk meatballs
san marzano tomato sauce, grana padano, horseradish cream   15.

mixed mushrooms on toast
triple crème brie, herbs de provence, focaccia 14.

black dog fish & chips
haddock, house-made beer batter
1 pce 14. 2 pce 19.

duck confit
blueberry maple bordelaise, roasted sweet potato, crispy brussel sprouts   26.

curried tourtière
ground pork, bell pepper, carrot, puff pastry, mango chutney ketchup   19.

pan-seared manitoulin rainbow trout
citrus beurre blanc, lentil, carrot & kale salad, tahini dressing  26.

pan-seared 8 oz flat-iron steak
medium-rare, red wine jus, sautéed vegetable,
rosemary & thyme hand-cut chips, bone marrow butter 28.

black dog veg curry
cauliflower, chickpeas, spinach, sweet potatoes, carrots,
cumin-scented basmati rice, pappadum, cucumber raita 18.

roasted vegetable bucatini
butternut squash, sweet potato, celery root, peas,
light cream, sage, thyme, grana padano   19.

8 oz burger
thick cut metzger’s bacon, ontario aged cheddar,
heritage greens, house tomato chutney, hand-cut chips  18.

meatless patty additional 1.
gluten-free bun additional 1.

artisanal canadian cheese plate
house-made chutney, flatbread crackers, pickled grapes 16. 

potted pâté
chicken liver, toast points,
apple scotch bonnet jelly,
house pickle 14.

ontario duck confit wings
buffalo sauce glaze,
real blue cheese mayo 14.

scot’s egg
local pork sausage, panko,
spicy tomato chutney

warm pretzel &
metzger’s smoked sausage
house-made beer mustard 11. 

hand-cut chips
with fresh rosemary & thyme, lemon & garlic aioli 6.

groups of 8 or more will be charged a 20% gratuity   |   shared plate charge 3.
Menus change seasonally and according to availability.