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 it’s Café is an adult only environment for guests 18 years of age and older.
Public Hours
Tuesday: 11AM – 5PM
Wednesday: 11AM – 10PM
Thursday: 8AM – 10PM
Friday: 8AM – 10PM
Saturday: 8AM – 10PM
Sunday: 8AM – 5PM
Reservations Recommended
Last Dinner Reservation 8:30PM
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
Wednesday to Saturday – 5pm – 10pm
Reservations Recommended
SOUP AND BISCUIT 8
chef inspired daily soup & biscuit
VEGETABLE DUMPLING 15
pan-fried, mango purée, toasted sesame seeds, green onion & taro root, maple mustard soy dipping sauce
ROASTED BEET SALAD 16
roasted beets, beet infused goat cheese, orange segments, candied pecans, arugula, pomegranate seeds, citrus vinaigrette
JERK PORK TACOS 16
house made corn tortillas, braised pork shoulder, boston lettuce, pickled red onion & grilled pineapple salsa, cilantro lime aioli & crispy plantain chips (3)
SHORT RIB TACOS 16
house made corn tortillas, boston lettuce, soy ginger glaze, pickled red onion, carrot & jalapeno, radish, cilantro, purple cabbage, chipotle aioli, feta crumble, sesame seeds & crispy taro (3)
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
DRUNKEN SPAGHETTI 19
black trumpet, honey & shitake mushrooms, asparagus, spring peas, parsley, red wine, porcini, morel truffle butter, c’est bon goat cheese, shaved parm & garlic crostini
MANGO SHRIMP SALAD 19
red chili & lime shrimp, mango, pickled carrot & red onion, cucumber, mint, thai basil, toasted cashews, crispy taro root and vietnamese vinaigrette
ORGANIC BEEF BURGER 21
bourbon bbq sauce, beef brisket, st. alberts cheese curds, arugula, garlic aioli, crispy taro root & vietnemese vinaigrette served with thyme, truffle & parmesan yukon gold potato wedges
Add organic sunnyside egg – 2
ARCTIC CHAR 24
pan seared arctic char, white bean, Italian sausage, kale cassoulet, balsamic, tomato, onion relish
GRILLED LAMB RIBS 26
lamb ribs, roasted heirloom carrots, beet & chickpea hummus, grilled halloumi, tahini dressing, crispy chickpeas, sumac greek yogurt, pomegranate & pumpkin seeds, parsley gremolata
TUSCAN BEEF SHORT RIB 28
white bean purée, roasted fingerling potatoes, rainbow carrots, braising jus, chive oil, grilled garlic crostini
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
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 Green Pomegranate Iced Tea – 5
Cafe Smoothie – 7
Strawberry, Banana, Greek Yogurt, Milk, Wildflower Honey and Chia Seeds
Cafe Juice – 5/7
Orange, Grapefruit, Lemon and Lime
Thirsty Buddha Coconut Water 520ml – 5
Perrier – 3
Coconut Water – 4
Sloane Teas – 4
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)
No Go Coffee Co.
Espresso – 2.5
Americano – 3
Cappucino – 4
Latte- 4