Dinner Menu

Appetizers

Lemon-Tarragon Cream Mussels

PEI mussels steamed in a lemon-tarragon cream sauce, served with grilled focaccia.
20

Signature Seared Scallops

Served over a potato rosti and topped with house-made bacon jam. Ask your server about upgrading to 4 pieces.
26

Whipped Feta Dip

Served with Ontario wildflower hot honey, carrot top chermoula, toasted pistachios, fresh pomegranate and crispy flatbread.
18

Five-Spice Fried Pork Belly

Served with a sweet soy glaze, quick-pickled cucumber, scallions and chilli-ginger carrot slaw.
21

Tall Trees Crab Cake

Made with premium claw meat, served with a pineapple and lemon confit aioli, a chipotle, roasted red pepper and pickled pearl onion relish and dill seafoam.
24

Cacio e Pepe Arancini

Served with béchamel sauce, topped with cracked black pepper and pecorino cheese.
20

Calabria Flatbread

Topped with caramelized onion and date jam, soppressata, goat cheese, arugula, Peruvian drop peppers and Ontario wildflower hot honey.
21

Soups & Salads

French Onion Soup

Tall Trees’ classic house-made French onion soup, finished with local craft beer and topped with melted Gruyère cheese.
16

Sweet Potato, Cheddar & Ale Soup

Made with aged cheddar and local craft beer.
Cup 8
Bowl 10

Wedge Caesar Salad

Tall Trees’ house-made dressing, crispy bacon, and fresh Parmesan and a garlic crostini complete this classic.
Small 12
Large 22

Ontario Haven Greens Salad

Sustainably grown Ontario greens, carrots, cucumbers, cherry tomatoes, watermelon radishes and a red beet tangle, tossed in an herb and garlic vinaigrette.
Small 12
Large 22

Roasted Beet & Balsamic Salad

Roasted beets marinated in a balsamic dressing served with arugula, pear and pistachios.
19

Additions

Chorizo Sausage 8
Grilled Chicken Breast 12
Garlic Buttered Shrimp 15
Pan-Seared Scallops 17
Goat Cheese or Feta 5
Sautéed Wild Mushroom 7
Béarnaise Sauce 4

Entrées

Signature Atlantic Blackened Salmon*

Topped with béarnaise sauce, served over garlic confit mashed potatoes and seasonal vegetables.
40

8 oz Grass-Fed California Cut Striploin

Perfectly grilled, topped with house-made chimichurri and served with roasted fingerling potatoes and seasonal vegetables.
52

6oz Grass-Fed Beef Tenderloin

Pepper-crusted and seared, topped with a steak au poivre sauce and served over fingerling potatoes and seasonal vegetables.
64

Cabernet-Braised Lamb Shank

Served in a classic rosemary and red wine demi-glace with garlic confit mashed potatoes and seasonal vegetables.
40

House-Smoked BBQ Pork Back Ribs*

Dry-rubbed, smoked and smothered in house-made BBQ sauce, served with roasted fingerling potatoes and seasonal vegetables.
38

Confit Duck Leg

Topped with a Canadian blueberry gastrique and served with roasted fingerling potatoes and seasonal vegetables.
36

Prime Rib – Every Saturday

A Tall Trees classic served in a demi-glace with house-made Yorkshire pudding, garlic confit mashed potatoes and seasonal vegetables (limited quantity).
64

Pasta & Rice Dishes

Gluten-Free Pasta 3

Bucatini Puttanesca

Handmade bucatini by Tiny Market Co. with sundried tomato purée, white beans, anchovies, black olives, Peruvian drop peppers, chillies, wilted rainbow Swiss chard and whipped feta.
29

Curry & Butternut Squash Bucatini

Handmade bucatini by Tiny Market Co. with blistered heirloom cherry tomatoes, wilted rainbow Swiss chard and lychee fruit, tossed in a mild creamy curry sauce and served with grilled papadum.
29

Vegan Stuffed Pasta Shells

Stuffed with sweet potato, spinach, artichoke hearts and caramelized onion, baked
in a roasted red pepper and tomato sauce and topped with crispy spiced chickpeas.
26

Aged White Cheddar & Truffle Risotto

Made with wild mushrooms, fresh thyme and blistered heirloom cherry tomatoes and finished with
truffle oil.
28

Additions

Chorizo Sausage 8
Grilled Chicken Breast 12
Garlic Buttered Shrimp 15
Pan-Seared Scallops 17
Goat Cheese or Feta 5
Sautéed Wild Mushroom 7
Béarnaise Sauce 4