Valentine's Dinner

For the Love of Food and Drink
February 14, 2018

Champagne and Whiskey Brunch

Sunday January 28, 2018

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

THE RETREAT CAFÉ

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

Click Here to View our Holiday Hours

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

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

Click Here to View our Holiday Hours

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.

WINTER DINNER MENU

Wednesday to Saturday – 5pm – 10pm

Reservations Recommended

SHARING PLATES

SEASONAL SOUP   8
chef’s choice daily inspired soup

HUMMUS   9
edamame bean, ginger, garlic, chili, lime, cilantro, black sesame seeds, pomegranate seeds served with endive, cucumber, carrot & grilled flat bread

RISOTTO BALLS   10
panko crusted, wild mushroom,  goat cheese, roasted garlic aioli, truffle oil & basil oil (3)

SHORT RIB TACOS   14
soy ginger glaze, pickled  red onion, carrot & jalapeno, radish , cilantro, corn tortillas & chipotle aioli (3)

TUNA TATAKI   15
chia crusted, blood orange, arugula, avocado, green onion, taro, lime, champagne citrus mustard drizzle

CHARCUTERIE   18
featuring chef’s selection of local “seed to sausage” & “hannover farms”, olives, gherkins, café preserve & toasted crostini

LOCAL ARTISAN CHEESEBOARD   22
local “back 40 cheese”, madawaska, flower station, highland blue & bonnecherre, fruit, nuts, café preserve, wildflower honey & toasted crostini

HANDCRAFTED DESSERTS & HOME BAKING

LARGER PLATES

KALE CAESAR   16
purple & green kale, crispy chickpeas with roasted garlic, lemon, cashew, tahini dressing & cashew garlic  parm

LOADED BAKED SWEET POTATO   18
soy, ginger, rosemary glaze, black beans, edamame, avocado, pickled red onion, pumpkin seeds & cilantro

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

LOCAL “WALLACE” BEEF BURGER   20
ground beef, house pickles and chips, seared brisket, double smoked cheddar cheese, arugula and garlic aioli, served with yukon potato wedges with truffle oil, thyme & parmesan

GNOCCHI   22
spicy chorizo, tomato sauce, fried quail egg, feta crumble and basil oil

RAINBOW TROUT   25
grilled citrus scented seared trout, fingerling  & chive rosti, parsnip purée, roasted brussel sprouts with orange, grapefruit  & rosemary butter

DUCK LEG CONFIT   26
whiskey maple cranberry glaze, white bean purée and roasted heirloom carrots

NEW YORK STRIPLOIN   30
salt crust, grilled wild mushrooms, red wine & herb butter, crispy sage, beet chips and yukon potato wedges with truffle oil, thyme & parmesan

BREAKFAST MENU

Thursday to Sunday 8am – 11am

CITRUS YOGURT BOWL   12
chamomile & strathmere wildflower honey infused greek yogurt, orange, grapefruit, pomelo & kiwi, chia & hempseeds, coconut flakes

QUINOA OATMEAL   14
spiced almond milk, roasted pear and chestnuts

DARK CHOCOLATE ALMOND PROTEIN BOWL   14
mocha protein powder, banana, almond butter, almond milk, steel cut oat & almond granola, banana chips, cocoa nib, flax seed, chopped dark chocolate

RETREAT CAFÉ SANDWICH #1   16
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   16
2 sunnyside organic eggs, sautéed wild mushrooms caramelized onion & leek, fresh herbs, gruyere & béchamel served open faced on roasted garlic artisan bread

WAFFLES   16
nutella, toasted hazelnuts and banana with gingerbread créme anglaise

CAFE BREAKFAST   17
2 organic eggs over easy, maple bacon sausage, bourbon baked beans, grilled tomato, potato wedges, grilled artisan bread & café preserve

LUNCH MENU

Tuesday to Sunday 11am – 5pm

SEASONAL SOUP   8
chef’s choice daily inspired soup

RETREAT CAFÉ SANDWICH #1   16
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   16
2 sunnyside organic eggs, sautéed wild mushrooms, caramelized onion & leek, fresh herbs, gruyere & béchamel, served open faced on grilled roasted garlic artisan bread

SUPER FOOD SALAD   17
marinated chickpeas, roasted red pepper & sweet potato, baby spinach, st. bon goat cheese, sundried tomato vinaigrette

PANINI   18
turkey confit, cranberry onion marmalade brie, boston lettuce, basil, garlic aioli artisan oat bread, served with chef’s choice daily inspired soup

QUICHE   18
organic eggs, fingerling potato, crumbled chorizo, kale, leeks, milkhouse feta & homemade pastry, served with chef’s choice daily inspired soup

SHRIMP MANGO SALAD   19
red chilli & lime shrimp, mango, pickled carrot & red onion, cucumber, mint, thai basil, toasted cashews, crispy taro root & vietnamese vinaigrette

LOCAL “WALLACE” BEEF BURGER   20
ground beef, house pickles & chips, seared brisket, double smoked cheddar beer cheese, arugula, garlic aioli, served with yukon potato wedges with truffle oil, thyme & parmesan

LOCAL ARTISAN CHEESEBOARD   22
local “back 40 cheese”, madawaska, flower station, highland blue & bonnecherre, fruit, nuts, café preserve, wildflower honey & toasted crostini

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
Thirsty Buddha Coconut Water 520ml – 5
Perrier – 3
Coconut Water – 4

Kimicha Teas – 4
Afternoon (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

 

Strathmere

(613) 489-2409
1980 Phelan Road West
North Gower, Ontario, K0A-2T0
strathmere@strathmere.com

 

© 2016 Strathmere