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 REQUIRED
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. 

THE RETREAT CAFÉ

PUBLIC HOURS
Tuesday: 11AM - 5PM
Wednesday: 11AM - 10PM
Thursday: 8AM - 10PM 
Friday: 8AM - 10PM 
Saturday: 8AM - 10PM
Sunday: 8AM - 5PM
RESERVATIONS REQUIRED
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.

AUTUMN DINNER MENU

Wednesday to Saturday – 5pm – 10pm

Reservations Required

SHARING PLATES

WARM EDAMAME BEANS   7
spicy chili oil, garlic & lime

SEASONAL SOUP   8
chefs choice daily inspired soup

PORK BELLY   15
crispy pork belly, fennel, apple slaw, toasted walnuts, apple cider bourbon glaze, crispy taro root

CHARCUTERIE   20
local “seed to sausage” spicy calabrese, jalapeno & blue cheese sausage & nduja sausage, fresh prosciutto, 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

THAI COCONUT BUDDHA BOWL   17
jasmine rice, oyster mushrooms, bok choy, purple cabbage, cucumber, radish, pickled red onion, edamame with thai basil coconut milk broth

BEET SALAD   18
roasted & pickled purple, golden & striped beets, grilled orange, whipped goat cheese, herb salad toasted pumpkin seeds & pistachios with citrus oil & balsamic syrup

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, smoked cheddar beer cheese caramelized onion, double smoked bacon, arugula and roasted garlic aioli with yukon potato wedges with truffle oil, thyme & parmesan

CHICKEN   24
sumac crusted chicken supreme, garlic scape roasted red pepper, kalamata olive & artichoke couscous, grilled zucchini, lemon yogurt
pistachio crumble

HALIBUT   25
herb paste, julienned root vegetables, polenta & goat cheese cake with grilled tomatoes

LAMB PAPPARDELLE   26
homemade pasta, lamb & ricotta meatballs, stewed heirloom tomatoes, crispy prosciutto, shaved parm fried quail egg, basil & crispy sage croutons

BEEF STRIPLOIN   32
salt crust, grilled wild mushrooms, yukon potato wedges with truffle oil, thyme & parmesan, red wine and herb butter with crispy sage

BREAKFAST MENU

Thursday to Sunday 8am – 11am

RESERVATIONS REQUIRED

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

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

ORCHARD WAFFLES   16
pumpkin cream cheese, apple compote, maple bourbon syrup, candied pecans & apple chips

FRITTATA   16
organic eggs, butternut squash, potato, kale, beet, goat cheese, parmesan cheese & crispy sage croutons

CAFE BREAKFAST   17
2 organic eggs over easy, featured “seed to sausage” bourbon baked beans, grilled tomato, potato wedges, grilled artisan bread & café preserve

LUNCH MENU

Tuesday to Sunday 11am – 5pm

RESERVATIONS REQUIRED

SEASONAL SOUP   8
chef’s choice daily inspired soup

BEEF PHO   12
beef broth, flank steak, rice noodles, bean sprouts, green onion, thai basil, thai chili, lime, hoisin and sriracha drizzle

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
grilled chicken, arugula, chopped kale, red & white quinoa, roasted beets and squash, apple, dried cranberries, sunflower seeds, crispy sage, apple mustard & sage vinaigrette

PANINI   18
poached pear, prosciutto, brie, arugula, balsamic syrup, grilled ciabatta bread served with chef’s choice daily inspired soup

QUICHE   18
roasted pumpkin, caramelized onion, bacon, gruyere & thyme, 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, smoked cheddar beer cheese caramelized onion, double smoked bacon arugula, 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
ESKA Water – 3
Perrier – 3
Coconut Water – 4

Kimicha Teas – 4
Jin Jun Mei (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