Walker Lake Resort

Soup of the Day

Ask your server what the chef has for you today

Applewood Smoked Trout Caesar

Caesar salad with doubled smoked bacon, ciabatta herbed croutons and in house smoked organic trout

Bison and Beet Salad

Rare grilled bison served with fresh Ontario beets, hardened goat cheese and radicchio lettuce

Tapas & Cheese Plate

Avocado - artichoke heart - olive tapenade - pesto & almond - aged cheddar - blue cheese - camembert - assorted charcuterie - artesian toast points

Sour Cream and Bacon Bread

Garlic Shrimp Bruschetta

Toasted olive baguette crostini topped with goat cheese and skillet seared jumbo shrimp

Goat Cheese and Honey Bread

Garlic Bread

Blackened Australian Barramundi

Served on asparagus white wine risotto and wilted baby spinach. Drizzled with a dill, caper berry and lime aioli

Blackened Ontario Pickerel

Served on asparagus white wine risotto and wilted baby spinach. Drizzled with a dill, caper berry and lime aioli

Lobster Ravioli

Served with a creamy garlic and ginger squash sauce and topped with grilled shrimp

Chicken Breast Schnitzel

Grain Fed Veal Tenderloin Schnitzel

Parmigiana with Mozzarella

Bacon & Aged Cheddar

Garlic Shrimp and Thyme Cream

Portobello Mushroom and Goat Cheese

Sauce

mushroom, peppercorn or au jus

Beef Tenderloin

Prime 8 oz Ontario Angus beef served with garlic mashed Yukon potatoes, sautéed vegetables and your choice of sauce (mushroom, green peppercorn, au jus)

Australian Lamb Shank

Slow baked till tender in a Moroccan style peach and rosemary sauce. Served with Mediterranean vegetable ragout and pan fried rosemary baby potatoes

Rack of Venison

Braised then oven roasted. With sweet potato pistachio rostini, spiced mango mint and rosemary sauce

Smoked Viking Back Ribs

Applewood and oak smoked double thick pork back ribs glazed with the chef's special barbeque sauce (mild or spicy). With pomme frites and seasonal vegetables

King Cole Duck Breast

Pan seared with five spices. Served on wild mushroom ravioli with blueberry wine sauce

Rabbit Pie

Slow roasted thyme and lemon rabbit with carrots, peas and leek in a white wine velouté

Roast Wild Boar

Slow roasted Ontario wild boar with vegetables, garlic mashed potatoes and apple beet sauce

Mediterranean Vegetable Penne

Peppers, shallots, zucchini, cherry tomatoes and olives

Portobello Mushroom Risotto

Mediterranean vegetables and portobello mushroom with asparagus pesto risotto drizzled with walnut oil

Wild Mushroom Ravioli

Sautéed vegetables, butternut squash and ginger sauce

Bora Bora Crème Brûlée

Classic vanilla custard served with fresh fruit

Dark Flourless Chocolate Cake

House preserve, chocolate crumb, vanilla ice cream

Warm Peach & Bourbon Bread Pudding

Peaches, pecans, bourbon and crème anglais

Baklava

Alternating layers of phyllo pastry with a cinnamon, cardamom, almond and honey glaze