Executive Chef Clifford Lyness' culinary creations are prepared with top-quality regional ingredients. Bon appétit!
Indulge yourselves and make a night of it! Check out our Staycations packages and combine an exceptional dining experience with an overnight stay!
Breakfast | Lunch | Dinner | Dessert
Sunday Brunch - 9:30 am to 2 pm:
$27.95* per adult
$16.95* gourmets from 6 to 12 years old
Complimentary brunch for children 5 and under
Dinner table d'hôte: $44.95*
Lunch table d'hôte: $17.95*
Blind Tasting Menu: $64.95* (served Friday and Saturday nights)
Group Menus (for more than 12 people)
Dinner table d'hôte: 
indulged - $39.95*
Enhance your dining experience with a specially paired wine flight, for only $31.95 more (4 course wine flight 46.95$). Turn 3 courses into 4: Experience both soup and appetizer courses for an additional ~ 5$
Our dinner table d’hôte B Indulged menu created by the culinary team. Menu for the month of March:
CRAVE
Lobster bisque
crab hushpuppy, cognac crème fraîche
NV Trius Brut, VQA Niagara on the Lake,
Ontario 13$ ~ 5oz
or
Maple cured salmon gravlax
olive oil braised beets, parmesan foam,
mustard emulsion
04 Alsace AC, Riesling, Hugel 13$ ~ 5oz
PINNACLE
Skin crisp rainbow trout
Yukon and spring onion rosti, anise confit,
charred corn and mustard seed sauce
05 Pouilly-Fumé AC, Domaine Masson-Blondelet,
Loire 16$ ~ 5oz
or
Smoked halibut and diver scallop
coral lentils, baby choy, leek fondue
and crisp egg noodle
08 Viognier, Les Jamelles, Vin de Pays d’Oc,
Aude, France 5oz ~ 10$
or
Citrus brined roast demi Cornish hen
roast garlic boudin, thyme roasted fingerlings
mountain cranberry and sage retention
01 Pinot Noir, Vin de Pays D'Oc, Domaine de Bachellery 11$ ~ 5oz
or
Smoked beef tenderloin (plus $8)
butter seared blue cheese polenta cake,
brown butter seared sweet bread,
maple rutabaga and celery root pulse
merlot reduction
06 Shiraz, Goundrey Wines, Western Australia 12$ ~ 5oz
FULFILLED
Mint chocolate Bavarois
05 Petite Sirah, Bella Dolce,
Barra of Mendocino 11$ ~ 2oz
This table d'hôte menu is available evenings at
Perspectives Restaurant and on the in-room dining menu.
Our lunch table d’hôte menu created by the culinary team.
Menu for the month of March:
Roast squash soup
parmesan crouton and olive oil drizzle
or
Caramelized onion and mushroom tart
balsamic toffee, frisee lettuce and citric balm
PINNACLE
Breast of duck
Sweet potato puree, roasted grape tomatoes
goat cheese and crack pepper croquette
or
Pan roasted salmon
White bean hummus, leek fondue
and lemon gastrique
* plus taxes and gratuity