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 – 10pm
Reservations Required
SOUP 8
Chef inspired soup of the day
WARM GARLIC & ONION DIP 12
roasted garlic , caramelized onion, chive, garlic confit, carrot, endive, grilled nann bread, house potato chips
BEET SALAD 16
gold, purple & striped beets, carrot ribbons arugula, chili & honey spiced pecans, grilled halloumi & tahini dressing
BEEF CHEEK 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
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
POTATO GNOCCHI 21
butternut squash, sumac, cream, crispy pancetta, shaved parm, pumpkin oil, pumpkin seeds & crispy sage
ANGUS BEEF BURGER 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
PORK CHOP 26
bone in, hand cut & grilled, apple cider & thyme brined, honey glazed bourbon apple & pear compote, heirloom carrots, brussel sprout leaves & cauliflower purée
DIVER SCALLOP 28
maple, soy, sriracha glazed scallops, roasted garlic, butternut squash purée, beet, apple & fennel slaw, crispy taro root
Pelee Island Winery VQA Wines
Pinot Grigio (White) 7/30
Lola (Blush Sparkling) 7/30
Singing Moon – Cabernet Sauvignon Merlot (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
Chardonnay Reserve (White) 8/35
Baco Noir (Red) 8/35
French Kiss (Red) 10/40
Huff Estates VQA Wines
Riesling Off Dry (White) 7/30
Pinot Gris (White) 8/35
Unoaked Chardonnay (White) 8/35
All Day Rosé 7/30
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
Bottle
Etienne Brulé 5W30 Milk Stout 7
Clafeld Fruit Winery & Cider House Market
Abracadabra – Butterfly Pea Flower Cider 8
Elderflower – Cider & Wine 8
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 – Muscle Mylk – Almonds, Vanilla, Dates, Sea Salt, Banana & Cinnamon
#4 – Morning Glory – Orange Juice
Perrier 3
ESKA Water 3
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)
Rouge Provence (Rooibos & French Florals)
Signature Black (Darjeeling & Assam Black)
No Go Coffee Co.
Espresso – 2.5
Americano – 3
Cappucino – 4
Latte- 4