Lunch Menu

APPETIZERS
SOUP OF THE DAY

Made with the freshest ingredients 10

CAESAR SALAD

Creamy garlic dressing, crisp bacon, croutons, fresh parmesan  12

MEDITERRANEAN SALAD

Romaine, cucumber, kalamata olives, grape tomatoes, red onion, feta, roasted pepper vinaigrette 12

CAPRESE SALAD

Vine-ripened tomato, buffalo mozzarella, olive oil, balsamic reduction, fresh basil 18

BAKED PECAN CRUSTED BRIE

Spiced cherry brandy reduction, dried fruit compote, sourdough crostini, garnished with candied pecans 15

SMOKED CHICKEN RAVIOLI

Handmade ravioli filled with smoked chicken, goat cheese and confit of garlic, tossed in white truffle and porcini mushroom cream sauce, garnished with gremolata 15

STEAMED P.E.I. MUSSELS

Marinara sauce, white wine, roasted garlic, shallots, fresh basil 14

FRIED CALAMARI

Crispy seasoned breaded, served with in-house made tzatziki dip 16

BACON & SCALLOPS

Pan-seared fresh Atlantic Sea scallops, ragout of double-smoked bacon, mushrooms, roasted garlic cream 20

SEARED YELLOWFIN TUNA

Sesame crusted sushi-grade yellowfin tuna (seared rare), chili, orange and ginger hoisin sauce, garnished with fresh lime dressed watercress 20

CHARCUTERIE FOR TWO

Selection of local cured meats and artisan cheeses, traditional accompaniments 37

ENTRÉES
BLACKSHOP SCHNITZEL

Fried breaded Ontario pork cutlets, black forest ham, smoked provolone, buttermilk mashed, seasonal vegetables, Dijon cream 27

GRILLED NAGANO PORK TOMAHAWK

Prosciutto, Brussel sprout, roasted fingerling potatoes, shallot and baby spinach hash, honey mustard glaze, vanilla and apple purée 30

ROASTED ALBERTA RACK OF LAMB

Honey Dijon, fresh herb and panko crust, roasted fingerling potatoes, seasonal vegetables, Madeira jus 59

GRILLED BEEF TENDERLOIN

Alberta Triple A, lean and tender centre cut, pan-fried fingerling potatoes, seasonal vegetables, green peppercorn cream jus 42

BLACK ANGUS TOP SIRLOIN

Double smoked bacon-wrapped, grilled black Angus top sirloin, caramelized onion, and stilton cheese gratinée, buttermilk mashed, a medley of vegetables, Madeira jus (suggested doneness medium-rare to medium) 38

STEAK AND FRITES

10 oz. Black Angus striploin, full flavoured centre cut, fresh hand-cut potato frites, seasonal vegetables, roasted garlic and herb butter 42

BLACKSHOP ROASTED HALF CHICKEN

Prosciutto, brussel sprout, roasted fingerling potatoes, shallot and baby spinach hash, cauliflower cream 32

PAN-ROASTED DUCK BREAST

Pan-roasted Hudson Valley duck breast, smoked raspberry and beet purée, honey and thyme roasted granny smith apple and baby turnips served on vanilla and apple purée, garnished with raw beet, watercress 35

BLACKSHOP FRESH FISH FEATURE

Market price

PAN-SEARED FRESH ATLANTIC SALMON

Sautéed organic quinoa and fresh Spanish sofrito sauce, sautéed garlic rapini, roasted grape tomato and smoked paprika jam, warm marinated olives 35

SEAFOOD FETTUCCINE

Black tiger shrimp, fresh Atlantic salmon, snap peas, baby spinach, portobello, cremini and button mushrooms, shallots, dill and goat cheese cream sauce 35

MUSHROOM RIGATONI

Cremini, button and portobello mushrooms, fresh herbs, roasted garlic, white wine and porcini mushroom cream, fresh parmesan 23 | Add chicken 32

BLACKSHOP BURGER

House ground beef striploin, toasted brioche bun, Boston bib lettuce and choice of one combination below:

– apple butter, smoked applewood cheddar, in-house made chipotle double-smoked bacon jam, buttermilk fried shallots

OR

– caramelized onion, mushroom, Swiss cheese, tarragon aioli 23

BLACKENED SOUTHWEST CHICKEN SALAD

Ontario corn-fed chicken breast, romaine, avocado, tomato, aged white cheddar, red onion, roasted pepper and charred corn salsa, crispy tortillas, creamy lime vinaigrette. 23

ADD TO ANY ENTRÉE

Seared Fresh Atlantic Sea Scallops 15
Sautéed Tiger Shrimp 14
Grilled Chicken Breast 9

Steamed Asparagus 8
Sautéed Mushrooms 7
Buttermilk Mashed 5

Potato Frites 5
Sweet Potato Frites 7 

SUNDAY PRIME RIB DINNER*
APPETIZER OPTIONS
FEATURE SOUP
CAESAR SALAD

creamy garlic dressing, crispy bacon, croutons, fresh parmesan

FEATURE ENTRÉE
PRIME RIB

prepared medium rare with fresh seasonal vegetables, buttermilk mashed potatoes and madeira jus

PER PERSON 39
INCLUDE A SLICE OF OUR FEATURE CHEESECAKE 44 per person
*While quantities last