Part II Bistro Menu

Brunch

• French Toast

  14.00
  Egg dipped Sourdough with Vanilla, Cinnamon and Nutmeg; with a Layer of Smoked Bacon and Robinson’s Maple Syrup
• Blueberry Pancakes

  14.00
  Stack of Pancakes with layers of Smoked Bacon; Topped with Robinson’s Maple Syrup and Yogurt Cream
• Bistro Benedict

  16.00
  Shaved Blackforest Ham topped with Poached Eggs and Cheddar Cheese with a Basil Hollandaise on a Fresh Oatmeal Scone
• Western Sandwich

  14.00
  Smoked Bacon’ Carmelised Onion and Cheddar Cheese Eggs set on Toasted Sourdough Bread
• Croque Madame

  14.00
  Country Blackforest Ham, Swiss Cheese and Grain Mustard on Sourdough Bread; Topped with Two Fried Eggs
• Quiche

  13.00
  Basil Eggs with Carmelised Leeks, Smoked Bacon and Aged Cheddar Cheese in a Crisp Buttery Shell
• Farmer’s Feast

  15.00
  Sausage, Smoked Bacon, Basil Pesto Tomato, Shiitake Mushrooms, Maple Beans, Cheddar Cheese Eggs and Sweet and New Potato Hash Browns

Menu

• Classic Caesar Salad

  8.00
  Crisp Romaine Hearts with Homemade Lemon, Garlic and Parmesan Dressing. With Basil Croutons and Crisp Smoked Bacon Lardons
• Sweet Chilli Beef Tacos

  12.00
  Crispy Sweet Chilli Beef with a Black Bean, Red Onion, Corn, Tomato and Pepper Salsa. Filled with Sour Cream and Guacamole
• Smoked Haddock Chowder

  7.00
  Smoked Haddock, Hubbards’ Rutabagas, Tatties, Onions, Peas, and Sweet Corn. Finished With Cream and Toasted Sourdough Bread
• Irish Mussels

  14.00
  Mussels Steamed In a Guinness Stout with Fire Roasted Tomatoes, Garlic Celery, Onions and Neeps. Topped with Crusty Sourdough Bread
• Salmon Fish Cake

  12.00
  Fresh Salmon Marinated in Soya, Garlic and Ginger; Bound Together with Cilantro and Panko Crumbs. With a Cornmeal Crust and Wasabi-Lime Aioli
• Spinach and Pear Salad

  9.00
  Bosc Pear with Gourmet Trail Mix of Cashews, Sunflower Seeds, Peanuts and Dried Cranberries. Topped with Blyth Spiced Goats Cheese and Fear’s Honey-Citrus-Mustard Vinaigrette
• Pork Spring Rolls

  11.00
  Scrim’s Ground Pork With Julienned Vegetables Baked in Phyllo Pastry
• Mushroom Bruschetta

  10.00
  Huron Mushrooms with Red Onions, Artichoke Hearts, Roasted Garlic, Sundried Tomatoes and Spinach. Topped with Brie Cheese and Basil Pesto

• Chicken Sandwich

  13.00
  Roast​ Chicken, Cheddar Cheese and Bacon on a Toasted Portuguese Roll. Topped with Sweet Chilli Sauce
• Spaghetti and Meatballs

  12.00
  Al​ Dente Spaghetti Noodles in Fire Roasted Green and Black Olive, Pepper and Artichoke Tomato Sauce with Cheese Meatballs and Parmesan
• Lamb Stew

  15.00
  Locally Sourced Huron Lamb Braised in a variety of Root Vegetables with Sleeman’s Honey Brown Gravy. Set on Garlic Roasted Potatoes
• Bistro Beef Burger

  14.00
  Aged Cheddar, Peameal Bacon and Caramelized Onions Set on a Pretzel Bun with Sliced Tomato, Onion and Baby Spinach
• Quiche

  12.00
  Metzger’s​ (award-winning!) Smoked Bacon, Carmelised Leeks and Aged Cheddar Cheese, with Basil Eggs in a Crisp Buttery Crust
• Fancy Grilled Cheese

  13.00
  Cottage Cheese, Brie, Asiago, Cheddar, Swiss and Parmesan Cheese in a Toasted Roll
• Spinach and Pear Salad

  13.00
  Bosc Pear with Gourmet Trail Mix of Cashews, Sunflower Seeds, Peanuts and Dried Cranberries. Topped with Blyth Spiced Goats Cheese and Fear’s Honey-Citrus-Mustard Vinaigrette
• Gnocchi

  16.00
  Salmon, Shrimp and Crab with Kalamata Olives, Sweet Corn, Red Onion and Sundried Tomatoes in a Basil Pesto Cream Sauce
• Classic Caesar Salad

  11.00
  Crisp Romaine Hearts with Homemade Lemon, Garlic and Parmesan Dressing. With Basil Croutons and Crisp Smoked Bacon Lardons

• Veal

  28.00
  Rack of Veal Chop Marinated in Garlic and Rosemary. Set on a Rutabaga and Red Skin Potato Mash with a Plum and Marsala Jus
• Chicken

  25.00
  Baked Chicken Breast Stuffed with Spinach, Asiago Cheese, Sundried Tomatoes and Artichokes. Set on a Bell Pepper Couscous and Drizzled with Infused Curry Oil
• Steak

  30.00
  Huron Fillet Steak Wrapped in Streaky Smoked Bacon, Set on Chive-Cheddar Red Skin mashed Potatoes with a Shiitake – Oyster Mushroom Sauce
• Ravioli

  24.00
  Roasted Sweet Potatoes, Butternut Squash, Caramelized Onions, Garlic, Thyme and Blue Cheese; Sauteed with Spinach and Sunflower Seed Brown Butter
• Fish

  28.00
  Pan​ Seared Pickerel Fillets Set on a Hearty Medley of Seven Grain Rice with a White Wine, Lime and Saffron Cream Sauce
• Lamb Osso Buco

  27.00
  Shank of Lamb Braised in Red Wine, Onions, Carrots, Celery, Rutabagas, Fire Roasted Tomatoes and Oregano. Set on Parmesan and Garlic Mashed Potatoes
• Pork

  26.00
  Pork Tenderloin Schnitzel Dusted with Paprika set on Saurkraut and Roasted Garlic Stumppot With Shitake and Oyster Mushroom Sauce

• Creme Brulee

  8.00
  Maple Infused Creme Brulee with a Crunchy Sugar Coating Topped with a Blueberry Compote
• Sticky Toffee Pudding

  6.00
  Sticky Toffee Pudding with Dates and Spices Topped with Butterscotch Sauce and Toasted Walnuts
• Grammie’s Carrot Cake

  6.00
  A Favourite Jay Family Recipe With Cream Cheese Icing and Ice Cream
• Champagne Cheesecake

  8.00
  Champagne Flavoured Cheesecake with an Oreo Cookie Crumb Base Drizzled with Chocolate Ganache
• Chocolate Cake

  7.00
  Blyth Station House Bed and Breakfast’s Famous Flourless Cake with Strawberry Coulis