The Retreat Café

More than just a menu, join us at the Retreat Café for a clean eating lifestyle. A new dining experience in the Ottawa and Manotick restaurant scene. Field to plate and locally grown menus, craft beer, VQA wines and seasonal beverages.

Featuring our own ecologically grown produce highlighted in our field to plated dinner selections, gourmet salads, artisan sandwiches and handcrafted treats and sweets.  Fully licensed with the addition of local Craft Beer and VQA Wines.  Fair Trade Organic Coffee and Loose Leaf Teas, super food smoothies and detoxifying juices.

Please Note: The Retreat and its Café is an adult only environment for guests 18 years of age and older.

Public Hours – Winter

Tuesday: 11AM – 5PM
Wednesday: 11AM – 5PM
Thursday: 8AM – 10PM
Friday: 8AM – 10PM
Saturday: 8AM – 10PM
Sunday: 8AM – 5PM

Reservations Required

18 years+
Phone: (613) 489-3321
Email: theretreat@strathmere.com

Field to Plate

The Retreat Café is proud to be a 100% Scratch Kitchen, featuring Handcrafted Artisan Food. Our menus are seasonal and our Executive Chef, Angelo Camposarcone, and our Master Gardener, Colin Lundy, are committed to working hand-in-hand to grow and develop produce that makes its way “from our field to your plate” for guests to enjoy!

Craft Partners

We support our community by sourcing from small and local businesses like us! When you dine at Strathmere you are experiencing the best of what the local culinary community has to offer. From all natural, roasted coffee and homegrown honey, to the best of Ontario’s wine and beer, our chefs hand select every ingredient in order to curate a fusion of healthy and mouth watering dishes that are sure to awaken your palate.

Homegrown

Working under the direction of Colin Lundy, Strathmere’s accredited Organic Master Gardener we grow “ecologically” following organic growing principles. We do not use pesticides or chemicals in our fields and gardens. Crops and fields are rotated so some fields lay fallow. We use mulches and living pathways to conserve soil and water, and cover crops and green manures to build and protect the nutrients in the soil. We apply composts and aged manure to recycle nutrients and activate the soil, and maintain wild grassy areas and diverse flower gardens.

Dinner Menu

Thursday to Saturday – 5pm with last reservation at 8:30pm

 Reservations Required

SOUP   8
Chef inspired soup of the day

WARM GARLIC & CHEESE DIP   12
roasted garlic , caramelized onion, chive, garlic confit, carrot, endive, grilled nann bread, house potato chips

PORK BELLY BAO BUN   16
crispy pork belly, steamed bao bun, pickled vegetable & cilantro slaw, apple, taro root, watermelon radish, 5–spice glaze

NORDIC WINTER BERRY SALAD   18
arugula, baby spinach, quinoa, pickled beets, radish, purple cabbage, blueberry, raspberry, blackberry, ground cherry, pomegranate, pumpkin & sunflower seeds, honey citrus vinaigrette & feta crumble

MANGO SHRIMP SALAD   20
red chili & lime shrimp, mango, pickled carrot & red onion, cucumber, mint, thai basil, toasted cashews, crispy taro root, vietnamese vinaigrette

CHARCUTERIE   22
local “seed to sausage” selection featuring date pâté,  hunter’s salami, duck prosciutto, jalapeño & blue cheese sausage, calabrese salami with olives, gherkins, café preserve & toasted crostini

LOCAL ARTISAN CHEESEBOARD   22
local artisan cheese selection featuring honoré triple cream brie, le douanier, chèvre noir, bleu fume with nuts, café preserve, wildflower honey & toasted crostini

Handcrafted Desserts & Home Baking

BENTO BOWL   20
sesame ginger chicken OR tofu, basmati rice, snow peas, broccoli, edamame & cabbage, pickled vegetable slaw, cilantro, taro root, spicy aioli, black & white sesame seeds, crispy spring roll, soy & sweet chilli dip

MUSHROOM RIGATONI   22
exotic mushrooms, italian sausage meatball, fresh ricotta, shaved parm, rustic tomato sauce, toasted garlic crostini

ANGUS BEEF OR BTM BURGER OR   22
bourbon bbq sauce, beef brisket, st.alberts cheese curds, arugula, garlic aioli, crispy onion ring served with thyme, truffle & parm fingerling potato wedges
ADD – organic Sunnyside egg – 2

ARCTIC CHAR   28
spiced lentils, jerusalem artichoke & sweet potato purée, roasted rainbow carrots, Strathmere’s apple butter preserve, curried orange yogurt drizzle

LAMB SHANK   32
braised Ontario lamb shank, parmesan polenta, caramelized pearl onions, roasted squash, rosemary & red wine reduction

SURF & TURF   36
7 oz. beef tenderloin steak, lobster & crab saffron cream sauce, roasted fingerling potatoes, snow peas & rainbow carrots

Breakfast Menu

Thursday to Sunday 8am-11:00am

OATMEAL BOWL   15
steelcut oats, apple, almonds, chopped dates, pumpkin & pomegranate seeds, spiced almond milk, caramelized banana

TUSCAN BAKED EGGS   17
2 organic eggs, rustic tomato sauce, pancetta crumble, fresh ricotta & basil, white bean, red pepper & zucchini salsa, toasted garlic crostini

RETREAT CAFÉ SANDWICH #1   18
2 organic poached eggs, heirloom tomato, arugula, grilled avocado, goat cheese, red pepper eggplant purée strathmere tomato butter, served open faced on grilled roasted garlic artisan bread

RETREAT CAFÉ SANDWICH #2   18
2 sunnyside organic eggs, sautéed wild mushrooms caramelized onion & leek, fresh herbs, gruyere & béchamel served open faced on roasted garlic artisan bread

CAFE BREAKFAST   18
2 organic eggs over easy, caramelized onion & pepper sausage, bourbon baked beans, grilled tomato, fingerling potatoes, grilled roasted garlic artisan bread café preserve

Lunch Menu

Tuesday to Sunday 11:00am-3:30pm

SOUP   8
Chef inspired soup of the day

RETREAT CAFÉ SANDWICH #1   18
2 organic poached eggs, heirloom tomato arugula, grilled avocado, goat cheese, red pepper eggplant purée, strathmere tomato butter, served open faced on grilled roasted garlic artisan bread

RETREAT CAFÉ SANDWICH #2   18
2 sunnyside organic eggs, sautéed wild mushrooms, caramelized onion & leek, fresh herbs, gruyere & béchamel served open faced on grilled roasted garlic artisan bread

NORDIC WINTER BERRY SALAD   18
arugula, baby spinach, quinoa, pickled beets, radish, purple cabbage, blueberry, raspberry, blackberry, ground cherry, pomegranate, pumpkin & sunflower seeds, honey citrus vinaigrette & feta crumble

SMOKED BRISKET SANDWICH   20
marble rye, beef brisket, beet & cabbage sauerkraut, gherkin & dijon garlic aioli served with chef inspired soup of the day

SHRIMP MANGO SALAD   20
red chilli & lime shrimp, mango, pickled carrot & red onion, cucumber, mint, thai basil, toasted cashews & crispy taro root with a vietnamese vinaigrette

BENTO BOWL   20
sesame ginger chicken OR tofu, basmati rice, snow peas, broccoli, edamame & cabbage, pickled vegetable slaw, cilantro, taro root, spicy aioli, black & white sesame seeds, crispy spring roll, soy & sweet chilli dip

BEEF ANGUS OR BTM BURGER   22
bourbon bbq sauce, beef brisket, st.alberts cheese curds, arugula, garlic aioli, crispy onion ring served with chef inspired soup of the day
ADD – organic Sunnyside egg – 2

CHARCUTERIE   22
local “seed to sausage” selection featuring date pâté,  hunter’s salami, duck prosciutto, jalapeño & blue cheese sausage, calabrese salami with olives, gherkins, café preserve & toasted crostini

LOCAL ARTISAN CHEESEBOARD   22
local artisan cheese selection featuring honoré triple cream brie, le douanier, chèvre noir, bleu fume with nuts, café preserve, wildflower honey & toasted crostini

Beverage Menu – Wine List

Pelee Island Winery VQA Wines
Pinot Grigio (White) 7/30
Lola (Blush Sparkling) 7/30
Cabernet Sauvignon Merlot (Red) 8/35
½ Bottle Chardonnay – (White) 15 

Sandbanks Estate Winery VQA Wines
Sauvignon Blanc (White) 7/30
Chardonnay Reserve (White) 8/35
Baco Noir (Red) 8/35
Cab Franc (Red) 10/40 

Huff Estates VQA Wines
Riesling Off Dry (White) 7/30
Pinot Gris (White) 8/35
Unoaked Chardonnay (White) 8/35
South Bay Vineyard Merlot (Red) 10/40
Pinot Noir Reserve (Red) 10/40

 

Bubbly & Beer

Bubbly
Pelee Secco 8/35
Valdobbiadene Prosecco Superiore 10/40 

On Tap – Craft Beer
Ask us what is on tap today 7 

Scotch
Glenfiddich 12yr Old Single Malt 7
McClelland’s Islay Single Malt 8

Quench

Chef’s Daily Inspired Home Brewed Iced Tea   5

Café Smoothie   7
#1 – Apple, Cinnamon, Banana, Arugula, Greek Yogurt, Almond Milk, Wildflower Honey & Chia Seeds
#2 – Banana, Strawberry, Almond Milk, Greek Yogurt, Wildflower Honey, Chia Seeds

Café Juices   7
#1 – Greens 101 – Spinach, Apple, Ginger, Cucumber & Parsley
#2 – Radiate – Carrot, Turmeric, Apple, Lemon, Ginger & Pineapple
#3 – Morning Glory – Orange Juice

Perrier   3

ESKA Water   3

Sloane Teas   5
Earl Grey Classic (Indian & Ceylon Black)
Heavenly Cream (Indian & Ceylon Black)
Classic Green (China Green)
Jasmine Pink Lemonade (China Green & White)
Tropical Green (Japanese Green)
Blood Orange Oolong (China Oolong)
Peaches & Cream (China White)
Citron Calm (Whole Chamomile Flowers)
Coconut Almond Rooibos (South African Red Rooibos)
Mint Verbena (Peppermint & Verbena Leaves)
Ginger Turmeric (Turmeric & Lemongrass)
Mint Chocolate (Indian & Ceylon Black)
Rouge Provence (Rooibos & French Florals)
Signature Black (Darjeeling & Assam Black)

No Go Coffee Co.
Espresso – 2.5
Americano – 4
Cappucino – 5
Latte – 5