From the Crock Pot

Clam Chowder 8

Delicate baby and fresh East Coast littleneck clams simmered with PEI Yukon Gold potatoes, celery, sweet onion leeks and wild boar bacon in a creamy white wine broth garnished with curly fresh leeks & puff pastry.

French Onion Soup 7

Caramelized sweet onions in a rich, dry sherry duck stock accented with fresh thyme, crisp baguette and gratinated Emmental cheese.

Wild Mushroom and White Truffle Soup 8

Quattro of mushrooms comprised of portobella, shitake, cremini and button mushrooms blended in a sweet caramelized onion and fresh thyme broth garnished with a chive crème fraiche and drizzled with truffle oil.

Sweet Potato Amber Ale and Aged Cheddar Soup 9

Sweet Potato puréed in a Lake of Bays Rousse beer broth, finished with a three year old aged cheddar cheese with a warmed Wellesley apple cider and a hint of cinnamon spice coconut cream, garnished with toasted pumpkin seeds.

Salads

Hearts of Romaine 10

Crisp romaine hearts, duck fat croutons, Balderson cheddar cheese and parmesan frico, braised double smoked bacon accompanied with a creamy roasted garlic provencal dressing.

Gourmet Trail Mix and Goats Cheese 8

Arugula baby greens, assorted dried berries, fruit and mixed nuts topped with a medallion of Woolrich’s goats cheese, tossed in a homemade apple cider vinaigrette.

Hickory Smoked Duck Breast Salad 15

In house smoked King Cole duck breast paired with julienne Bosc pears, honey candied pecans and a crumbled stilton cheese atop baby romaine, tossed in a maple roasted garlic champagne vinaigrette.

Trio of Beet and Baby Arugula Salad 8

A combination of candy cane, golden and cylinder Cookstown Green’s beets over a bed of dill and cucumber accented crème fraiche topped with baby arugula tossed in a local honey apple cider viniagarette and red beet spaghetti.

Appetizers

Trio of Diver Scallops 13

Pan seared scallops prepared three ways:

- Honey pecan crusted over a grilled citrus salsa

- Wild boar bacon wrapped complimented with pickled tomato relish

- Cajun blackened atop an Ancho and bell pepper bruschetta

Sheppard’s Pie Pot Stickers 11

Traditionally made with ground Sunningdale Farms lamb with a rainbow of carrots, fresh peas and sweet onion paired with Yukon gold mashed, enveloped in pockets of crispy wonton, drizzled with a garlic confit parmesan oil on a bed of Crown Royal cream.

Spiced White Wine Cream P.E.I. Steamed Mussels and Herbed Garlic Baguette 10

Chef’s recommendation. Unoaked chardonnay, fresh arugula, duo of tomatoes with a blend of spices.

Era 67 Poutine 8

In-house fresh cut Yukon Gold fries, seasoned with duck jus lie, duck thigh confit, garlic curds, topped with crispy fried leeks.

Maple Wrapped Deviled Shrimp 12

Double smoked maple bacon wrapped jumbo tiger shrimp stuffed with a cilantro, tarragon herbed goats cheese with a smoked habanero and Kumato tomato ketchup, complimented with a cucumber mint salad shot.

Maple Plank Baked Brie and Trio of Brushetta 14

Oven baked Brie de portneuf double cream, topped with roasted garlic compote, a blend of fresh herbs and toasted pine nuts paired with a trio of brushetta consisting of; mushroom, bell peppers, vine ripened tomato and freshly baked parmesan provencal croustinis.

Entrees

Rosemary Mint and Porter Braised Lamb Shank 26

Low and slow Lake of Bays Mocha Porter braised Ontario lamb shank accompanied with a local honey and fresh herb roasted vegetable tomato and Kalamata olive rague over garlic confit and mascapone infused PEI Yukon gold mash.

Frenched Veal Chop Marsala 39

16 oz parmesean crusted, oven roasted Ontario grain fed veal chop complimented with a veal demi glaze accented with shitake mushrooms and marsala wine served with garlic confit Yukon Gold mashed potatoes.

Bison Beef and Beer Short Ribs 26

Steamwhistle braised beef and bison short ribs coated in a Bala cranberry and root beer infused barbeque glaze paired with Spanish onion rings atop garlic confit P.E.I. Yukon gold Mash.

OFF THE GRILL

Chestnut, Double Smoked Bacon and Wild Rice Stuffed Chicken Supreme 25

Shaw’s maple syrup and provencal brushed grilled, Ontario raised, chicken supreme stuffed with grilled chestnuts, wild rice, double in-house smoked bacon lardons, caramelized onions and Woolrich goats cheese over a bed of yellow pepper romesco and Saskatoon berry coulis, served with garlic confit Yukon gold mash.

Ontario Peppercorn Strip 29

12 oz. charbroiled Ontario AAA strip loin steak over a bed of cognac infused veal demi glaze flavoured with a medley of peppercorns, served with a smashed russet potato topped with rosemary and parmesan infused sour cream.

Era 67 Ribeye 33

Chef Thompson’s recommendation. 14 oz. charbroiled Alberta Certified Angus ribeye steak complemented with stilton butter and rainbow cherry tomatoes served with fresh cut frites.

Trio of Mushroom Alberta Strip loin Steak 27

Certified Angus 10 oz charbroiled strip loin steak with sautéed garlic, cremini, button, and enoki mushrooms complimented with caramelized maple sticky onions served with fresh cut frites and roasted red pepper and toasted walnut aoli.

Top Sirloin and Lobster 27

Charbroiled 7 oz. certified Angus Alberta beef top sirloin steak topped with a lemon grass infused butter poached Maritime lobster claw, topped with house made béarnaise sauce served over chive infused garlic confit Yukon gold mashed potatoes.

Above entrées served with chefs selection of fresh market vegetables.

“All of our steaks at Era 67 are wet aged for a minimum of 45 days and tailored in house.”

FROM THE PANS

Homemade Pumpkin, Aged Cheddar and Goats Cheese Perogies 23

Crisp fried perogy pillows stuffed with spiced pumpkin purée accented with emmental cheese and Woolrich goats cheese, tossed with caramelized leeks, capers and roasted garlic in a white wine brown butter, complimented by oven roasted grape tomatoes.

Wild Caught Atlantic Haddock 25

Tempura battered fresh Haddock fillet over a bed of red quinoa tossed with fire roasted bell peppers and scallions in a mild curried cream sauce, drizzled with spearmint and cilantro chutney complimented with a sunny side up quail egg.

Organic Cedar Plank B.C. Salmon 26

Fresh Pacific King salmon fillet glazed with grainy maple mustard paired with a trio of beet infused wheat berry and grilled mixed vegetables.

Great Lakes Almond Pickerel 27

Pan seared almond crusted Pickerel fillet, served over a bed of smoked, spiced maple tomato marinara orzo pasta, tossed with a grilled vegetable medley finished with an ice wine beurre blanc.

Duck Duo Risotto 25

In house mesquite smoked King Cole duck breast paired with a confit drumstick over a bed of saffron and Balderson three year old cheddar simmered in our white wine duck stock enveloped with oyster mushrooms, rainbow of grape tomatoes and wilted baby arugula topped with Cajun toasted walnuts and a spiced port Bala cranberry coulis.

Whiskey Steak and Mushroom Stroganoff 23

Tender pieces of in-house aged beef tips in a rich cream sauce accented with fresh thyme and Collingwood whiskey, tossed with a duo of mushrooms, egg noodles topped with a smoked paprika sour cream.

Shellfish Mac & Cheese 33

Butter poached East Coast lobster tail, pan seared sea scallops and colossal shrimp tossed with cavatappi pasta in our four cheese fondue sauce comprised of Ontario aged cheddar, Emmental, parmesan and Woolrich’s goats cheese.

For any food allergies or additional dietary needs please notify your server.