Lunch Menu

Spring 2017

Seasonally Inspired Soup – 9
Created Daily from Niagara’s Bounty of Seasonal Produce

Old Fashioned Caesar Salad – 12
Crisp Romaine, Shaved Parmesan, Double Smoked Bacon & Sour Dough Croutons. Tossed in a Garlic Vinaigrette. Caesar with Grilled Chicken or Salmon – 22

Mesclun Greens Salad – 12
With Fresh Berries, Crunchy Maple Pecans, Warm Goat Cheese with Aged Balsamic. Mesculen Greens with Grilled Chicken or Salmon – 22

Spicy Blackened Scallop Flatbread Sandwich – 16
Double Smoked Bacon, Avocado, Red Onion, Mesculen Greens In a Lemon Vinaigrette with Seasoned Root Vegetable Chips

The Oban Seared Beef Flatbread Sandwich – 18
Seared Canadian Beef, Sundried Cherry Chutney, Red Onion, Topped with Mesculen Greens, Tomato & Dijon Aioli with Seasoned Root Vegetable Chips

Steamed PEI Mussels – 16
Asian Ginger & Black Bean Garlic Sauce & White Wine Broth

House-Made Black Pepper Fettuccini – 24
With Sautéed Chicken, Spinach, Tomato, and Nutmeg Spiced White Wine Sauce

The Oban Classic Burger & Fries – 18
8oz Hand Made Canadian Beef Burger, Aged Cheddar Cheese, Smoked Bacon, Chipotle Mayo, Baby Arugula, Sliced Tomatoes, Dill Pickles, Toasted Brioche Bun. Side Green Salad or Root Vegetable Chips available in place of Fries

Grilled Steak & Frites – 25
Grilled 7oz AAA Beef Flat Iron Steak, House Cut Fries and Onion Rings, with Argentinean Chimichurri Sauce, Weir Winery Red Wine Aioli

Pan Seared Atlantic Salmon Filet – 22
Crunchy Pine Nut Honey Crust, Sautéed Watercress, Crispy Chappa Potatoes. With a Leek & Sorrel Sauce

Executive Chef KARRIE GALVIN
Served Daily 7-Days a Week 11:30 am to 3:00 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included.