The Vista Lunch Menu
Available All Days
12 PM - 3 PM
Small Bites
Quinoa Tabbouleh and Beluga Lentil Caviar (vg, nf, df) 17
Spring tender greens tossed in sundried tomato dressing, with a cumin roasted flat bread
Kale & Romaine Caesar Salad (nf) 17
Topped with crispy-garlic Yukon gold potato hash. With: Grilled Chicken Breast Basted with Provencal Herb Rub (nf, gf) 25; with Flat Iron-PEI “Bavette” Beef Steak Shallot-Chimichurri Marinade (nf, gf) 26; with Green jumbo Tiger shrimps grilled with basil-garlic pesto (2 pieces) (nf, gf) 36
Shaved Vegetable Salad with Watermelon & Feta Cheese Crumble (nf, gf) 18
Local baby salad greens, tomato, carrot, cucumber, beet root, asparagus citrus-extra virgin olive oil (Vegan option available)
Duck Prosciutto & Foie gras Parfait (nf, df) 21
On brioche toast with blood orange & sour cherry chutney
PEI Mussel & Frites (nf, gf) (App. size 20) 28
Steamed in Chardonnay white wine & garlic aioli
Caledon Garden Board (for two) (vg, nf, df) 32
Asparagus & zucchini tartar with caper-garlic tofu aioli, spicy roasted cauliflower, mixed olives, pickled mushroom, cauliflower & chickpea hummus, served with flat bread & root vegetable chips
Mediterranean Focaccia (vg, nf) 12
Tomato jam, garlic-basil oil, topped Tuscan baby salad greens, citrus dressing. Add: Avocado, goat cheese crumble balsamic reduction (nf) 19, Salmon gravlax cured with aromatic spices (nf, df) 21
Light Fare
Fettucine Pasta Primavera (nf) 17
Tossed with cherry tomato, cannellini beans, zucchini, asparagus & basil pesto, tomato sauce. Add: Grilled chicken breast & mushroom cream sauce “A la Vodka” 23, Green jumbo Tiger shrimps grilled with basil-garlic pesto (2 pieces) (nf, gf) 36
Portobello Mushroom Burger (vg, nf) 26
Stuffed with cannellini beans chilli, smoked provolone vegan cheese, balsamic vinegar marinade, tomato jam & avocado aioli, garlic Yukon gold potato fries, on vegan brioche bun
8 oz Canadian Angus Beef Burger (nf) 28
Caramelized onion, roasted pepper, smoked bacon & white cheddar, aioli spread & sundried tomato butter, garlic Yukon gold potato fries & spaghetti squash slaw, on brioche bun
Walleye Pickerel Fillet & Panzanella Salad (nf, df) 24
Crispy skin broiled, marinated tomato, cucumber, red onion, garlic, basil & grilled sour dough bread, tartar aioli dipping sauce
Smoked Chipotle-Barbecue Chicken Wrap (nf) 25
Tomato, lettuce & cheddar cheese, served with root vegetable chips
Maple Baked Pork Belly on Grilled Multigrain Ciabatta (nf, df) 24
Baby lettuce, sundried tomato jam & avocado aioli spread, garlic Yukon gold potato fries & coleslaw
Accompaniments To Your Meal
Garlic Yukon Gold Potato Fries (nf, df) 8
Homemade tomato ketchup
Root Vegetable Chips (nf, df) 8
Smoked chipotle dipping sauce
Side Mixed Green Salad (nf, gf, df) 9
Citrus dressing
Desserts
Ice Cream 12
Lindt Milk Chocolate, Milanese Vanilla Ice Cream
Sorbet Flavors 16
Mango, strawberry, raspberry sorbet
Empire Apple Tart Tatin (nf) 18
Served warm with maple-salted caramel ice cream
Warm Chocolate Cake (nf) 18
Citrus & vanilla crème chantilly
White Chocolate Cheese Cake (nf) 18
Semi-sweet chocolate fudge
Maple Sugar-Vanilla Crème Brulée (nf) 20
Fresh berry compote
Caledon’s Pies Sampler (Serves Two) 28
Chocolate-pecan pie, strawberry-rhubarb crumble, milanese vanilla ice cream
Farmer’s Cheese Daily Selection (nf) 36
Selection of six cheeses; fruit relish & homemade crackers & focaccia
Sweet Ending (Serves Two) (nf) 38
Apple tart tatin, chocolate cake, cheese cake, maple & vanilla ice cream
vg - vegan; gf - gluten free; nf - nut free; df - dairy free
