THE RETREAT CAFÉ

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 Cafe is an adult only environment for guests 18 years of age and older. 

THE RETREAT CAFÉ
HOURS & RESERVATIONS


BREAKFAST

Tuesday-Sunday
LUNCH
Tuesday-Sunday
DINNER
Wednesday-Saturday

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

THE RETREAT CAFÉ

We are offering more than just a menu, we are creating a clean eating lifestyle. Featuring super food smoothies, detoxifying juices, lean proteins, grains and our own ecologically grown produce highlighted in gourmet salads, artisan sandwiches and handcrafted treats and sweets, with the addition of local Craft Beer, VQA Wines, Fair Trade Organic Coffee and Loose Leaf Teas. Please Note: The Retreat Cafe is an adult only environment for guests 18 years of age and older. 

THE RETREAT CAFÉ
HOURS & RESERVATIONS


BREAKFAST

Tuesday-Sunday
LUNCH
Tuesday-Sunday
DINNER
Wednesday-Saturday

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.

SPRING DINNER MENU

Wednesday to Saturday – 5pm – 10pm

SHARING PLATES

CHIPS & DIP   6
housemade potato chips with roasted garlic aioli

WARM EDAMAME BEANS   7
spicy chili oil, garlic & lime

ARTICHOKE DIP   9
artichoke, asparagus & kale dip with grilled flatbread

KALE FRITTER   10
kale, green pea, lemon ricotta & pea sprouts

LETTUCE CUPS   12
braised pork belly OR lemongrass crusted tofu served with pickled onion, carrot & jalapeno, green onion, boston lettuce, sesame seeds with soy, ginger glaze

PORK POT STICKERS   12
mango & jalapeno preserve

LOCAL ARTISAN CHEESEBOARD   18
chef’s choice featured local 3 cheese selection crostini, fruit, nuts & café preserves

HANDCRAFTED DESSERTS & HOME BAKING

LARGER PLATES

WARM BUDDHA BOWL   16
red & white quinoa, green peas, edamame beans, asparagus, baby spinach, baby corn, crusted lemongrass tofu and soy cilantro vinaigrette

WARM POTATO 
SALAD   17
herbes de provence roasted fingerling potatoes, hard boiled organic egg, pulled duck confit, granny smith apple, crispy kale
apple cider mustard vinaigrette

CAULIFLOWER STEAK   17
hummus, tabbouleh, pickled red onions, falafel sesame seeds, tahini dressing

MANGO SHRIMP SALAD   18
red chili & lime shrimp, mango, pickled carrot & red onion, cucumber, daikon mint, thai basil, toasted cashews, crispy taro root and Vietnamese vinaigrette

RETREAT CAFE BEEF BURGER   18
café tomato butter, maple candied bacon, aged cheddar, avocado, onion & mushroom balsamic jam, sesame bun, served with housemade potato chips & roasted garlic aioli

RAVIOLI   20
lemon ricotta, grilled asparagus & cherry tomatoes, buffalo mozzarella, basil & olive oil drizzle

THAI PEANUT CHICKEN BOWL   20
chow mein noodles, sugar snap peas, pickled carrot, green onion, peanut sauce, chopped peanuts, cilantro & crispy taro root

SEA SCALLOPS   22
3 day boat scallops, green pea purée, green peas, crispy prosciutto, lemon zest and balsamic syrup

GREEN TEA SALMON   24
nori garlic & shallot chili crust, daikon & watermelon radish, green tea infused red & white quinoa

WILD MUSHROOM RISOTTO & BEEF TENDERLOIN STEAK   26
pearl barley, shallots, roasted garlic, thyme, wild mushrooms, coffee & cocoa nib dusted beef tenderloin steak & baco noir reduction

NOURISH ALL DAY MENU

Tuesday to Sunday 8:00am – 5pm

STUFFED GRAPEFRUIT    7
blueberry, mango, apple, banana, mint, ginger, coconut flakes, strathmere wildflower honey

SMOOTHIE BOWL    10
avocado, kale, greek yogurt, almond milk, strathmere wild flower honey smoothie, banana, apple, berries, hemp, chia & flax seeds, coconut flakes

EGG WHITE SOUFFLE   10
kale, asparagus, leek, onion, chive, organic egg whites, avocado & coconut oil, roasted garlic toast, pea sprouts, grilled tomato & asparagus

RETREAT CAFE SANDWICH   14
2 organic poached eggs, heirloom tomato, arugula, grilled avocado, goat cheese, red pepper eggplant puree, Strathmere tomato butter, served open faced on grilled roasted garlic artisan bread

BELGIAN WAFFLES   13
spiced banana, ricotta, candied pecans and maple bourbon cream

BAKED EGGS   14
kale, onion, leek, shitake mushroom, fingerling potatoes, cilantro, chili yogurt, basil oil and grilled roasted garlic artisan bread

CROQUE MADAME  14
roasted garlic artisan bread, double smoked ham, asparagus, béchamel, gruyere cheese and sunnyside organic egg

SMOKED BRISKET HASH   15
fingerling & sweet potatoes, onion, leek, thyme, chives, smoked brisket, arugula, 2 sunnyside organic eggs, dijon & garlic aioli, roasted garlic crostini

CHIPS & DIP    6
housemade potato chips with roasted garlic aioli

SOUP  7
chef inspired daily soup

FALAFEL PITA   15
open faced grilled greek pita, hummus, tabbouleh, heirloom tomato, pickled red onion, falafel, lime tahini dressing

CHICKEN PANINI   15
smoked chicken, bacon, avocado mash, lettuce, tomato, garlic aioli and grilled artisan garlic bread served with chef inspired daily soup

QUICHE   15
organic eggs, double smoked ham, asparagus, chives, gruyere cheese homemade pastry served with chef’s inspired daily soup

KALE CREPE   15
grilled asparagus, sautéed kale & shitake mushrooms, green peas, poached organic egg, sprouts and lemon ricotta

SHRIMP MANGO SALAD   18
red chilli & lime shrimp, mango, pickled carrot & red onion, cucumber, daikon, mint, thai basil, toasted cashews, crispy taro root & vietnamese vinaigrette

WARM BUDDHA BOWL   16
red & white quinoa, green edamame beans, peas, asparagus, baby spinach, crusted lemongrass tofu, baby corn and soy cilantro vinaigrette

WARM POTATO SALAD   17
herbes de provence roasted fingerling potatoes, hard-boiled organic egg, granny smith apple, pulled duck confit, crispy kale, apple cider mustard vinaigrette

BEEF BURGER   18
café tomato butter, maple candied bacon, aged cheddar, avocado, onion & mushroom balsamic jam, sesame bun served with house made potato chips & roasted garlic aioli

LOCAL ARTISAN CHEESEBOARD   18
chef’s choice local 3 cheese selection, crostini, fruit, nuts and café preserves

BEVERAGE MENU – WINE LIST

Pelee Island Winery VQA Wines
Pinot Grigio (White) 7/30
Traminer Muscat – (White) 7/30
Cabernet Franc Rosé – (Rosé) 7/30
Singing Moon – Cabernet Sauvignon Merlot (Red) 8/35
Pinot Noir – (Red) 8/35
½ Bottle Merlot – (Red) – Chardonnay – (White) 15

Sandbanks Estate Winery VQA Wines
Dunes Vidal (White) 7/30
Sauvignon Blanc (White) 7/30
Riesling/Gewurztraminer (White) 7/30
Chardonnay Reserve (White) 7/30
Baco Noir (Red) 8/35
French Kiss – Cabernet – Merlot (Red) 8/35
Sleeping Giant – Foch – Baco Noir (Red) 8/35

BUBBLY & BEER

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

On Tap – Ask us what is on Tap Today
Craft Beer

Scotch
Té Bheag Blended 8
Glenlivet 12yr Old Single Malt 6
McClelland’s Islay Single Malt 7

QUENCH

Home Brewed Organic Plum Cinnamon Iced Tea garnished with Apple Slice  5

Cafe Smoothie – 7
Strawberry, Banana, Greek Yogurt, Milk, Wildflower Honey and Chia Seeds
Cafe Juice – 5/7
Orange, Grapefruit, Lemon and Lime
ESKA Water – 3
Perrier – 3
Coconut Water – 4

Kimicha Teas – 4
Jin Jun Mei (Black)
Organic White Peony (White)
Organic Classic Green (Green)
Organic Chocolate Rooibos
Moroccan Mint (Green)
Organic Chamomile Clementine (Herbal)
Organic Plum Cinnamon (Herbal)
Organic Lemongrass Ginger (Herbal)

No Go Coffee Co.
Espresso – 2.5
Americano – 3
Cappucino – 4
Latte- 4