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.

RETREAT CAFÉ MENU

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

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. 
RETREAT CAFÉ MENU

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

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   8
chef inspired daily soup

MUSSELS   12
thai coconut broth, hot chili pepper, thai basil, toasted peanuts, lime, grilled roasted garlic, artisan bread

HEIRLOOM TOMATO SALAD   16
heirloom tomatoes, roasted beets, grilled avocado, fried goat cheese balls, basil oil, balsamic syrup

SHORT RIB TACOS   16
house made corn tortillas, soy ginger pulled beef short rib, pickled carrot, red onion  &  jalapeno, crispy  taro root, toasted sesame seeds, garlic, chipotle aioli (3)

CHARCUTERIE   20
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

WARM HEIRLOOM CARROT SALAD   18
roasted heirloom carrots, beet & chickpea hummus, grilled halloumi, tahini dressing, crispy chickpeas, pomegranate & pumpkin seeds, parsley gremolata

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   20
local beer cheese, caramelized  onion, double smoked bacon, boston lettuce & garlic aioli served with thyme, truffle & parmesan yukon gold potato wedges

5 SPICE CHICKEN NOODLE BOWL   22
wildflower honey 5 spice chicken, fried chow mein noodles, sunnyside egg, nori ash, bok choy, cabbage, green onion, pickled carrot & red onion

HALIBUT   24
sage & brown butter seared halibut, roasted butternut squash & beets, arugula, roasted garlic whipped goat cheese, crispy sage

GRILLED SALMON   25
seared fingerling potatoes, grilled asparagus, green beans, purple, golden & striped beets, baby lettuces, chive, mint, sorrel lemon mustard aioli

NEW YORK STRIPLOIN   28
10oz, sea salt & thyme crusted, honey mushrooms, truffle butter, truffle & parm potato wedges, beet chips & crispy sage

BREAKFAST MENU

Thursday to Sunday 8am – 11:30am

STUFFED GRAPEFRUIT   9
strawberries, mango, apple, banana, mint, ginger, coconut flakes, strathmere wildflower honey

SMOKED BRISKET HASH   14
yukon gold & sweet potatoes, onion, leek, thyme, chives, smoked brisket, arugula, 2 sunny-side organic-eggs, dijon & garlic aioli, roasted garlic crostini

BELGIAN WAFFLES   16
grilled peach, strawberries, wildflower honey ricotta, balsamic syrup, lemon balm & 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   7
Chef’s choice daily inspired soup

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

GOAT CHEESE TART   17
topped with heirloom tomatoes, basil & balsamic syrup served with chef’s choice daily inspired soup

PANINI   17
poached pear, brie, proscuitto, arugula, balsamic syrup 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

ORGANIC BEEF BURGER   20
local beer cheese, caramelized  onion, double smoked bacon, boston lettuce & garlic aioli served with thyme, truffle & parmesan potato wedges

CHARCUTERIE   20
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