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

Sharing Plates

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

Handcrafted Desserts & Home Baking

Larger Plates

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

Breakfast Menu

Thursday to Sunday 8am-11:30am

YOGI SMOOTHIE BOWL   9
banana, pear, kale, spinach, parsley, spirulina, lemon, hemp, chia & pumpkin seeds & coconut flakes

TACO BOWL   14
2 organic scrambled eggs, house made corn tortillas pickled onion & carrot, black bean pico de gallo, avocado, queso fresco, chipotle aioli

BELGIAN WAFFLES   16
cinnamon sugar dusted, maple butter, banana, blackberries, blueberry maple syrup, toasted almonds

RETREAT CAFÉ SANDWICH #1   17
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   17
2 sunnyside organic eggs, sautéed wild mushrooms caramelized onion & leek, fresh herbs, gruyere & béchamel served open faced on roasted garlic artisan bread

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 11:30am-5pm

SOUP AND BISCUIT   8
chef inspired daily soup & biscuit

RETREAT CAFÉ SANDWICH #1   17
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   17
2 sunnyside organic eggs, sautéed wild mushrooms, caramelized onion & leek, fresh herbs, gruyere & béchamel served open faced on grilled roasted garlic artisan bread

QUICHE   18
smoked salmon, asparagus, leek, gruyere & goat cheese served with chef’s choice daily inspired soup

CUBAN PANINI   18
smoked ham, roasted red pepper, swiss cheese arugula, pickled red onion, sweet pickle, dijon, garlic aioli served with chef’s choice daily inspired soup

SUPERFOOD SALAD   18
chickpeas, quinoa, beets, avocado, arugula, apple sunflower & pumpkin seeds, goat cheese, mustard balsamic vinaigrette

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

CHICKEN SHAWARMA BOWL   20
grilled chicken, beet hummus, cucumber, tomato, pickled carrot, red onion & turnip, purple cabbage, crispy chick peas, garlic aioli, tahini dressing, lemon wedge & grilled naan bread

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

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
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 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