Our Menus

Ranked 5th Best Restaurant by Canada's 100 Best

Creative, Award-Winning Cuisine

The cuisine at Langdon Hall starts with looking out our kitchen windows. It is inspired by the seasons, wild produce growing in abundance on the property and the bounty of our kitchen gardens. Relationships have been built with our community farmers, foragers and artisans who hold similar beliefs of providing wholesome natural products that have been prepared with care and respect.

We create dishes with purpose, embraced with a story behind each relationship and provide a taste of the terroir of Langdon Hall. All the ingredients combined, create an experience like no other, so grand, so captivating that it is impossible to forget. As the seasons change, the menu changes to reflect the reaps of the harvest.

Outside guests are welcome for lunch everyday. Dinner reservations for outside guests are available for booking 30 days in advance. Please note, availability is limited – to inquire about booking a dinner reservation, please call our Reservations team at 519-740-2100.

Call to Book

Main Dining Room

FRESH COUNTRY BREAKFAST

À La Carte

BRIOCHE PAIN PERDU
lavender strawberries, white chocolate Chantilly, Ontario tree syrup

FARMHOUSE EGGS
Lyonnaise potato, maple bacon and handmade breakfast sausage

STEEL CUT OAT PORRIDGE
fresh blueberry, bee pollen, cocoa nib, peanut butter crumb and LH honey

LOBSTER EGGS
soft scrambled, breakfast radish, Champagne, fine herbs

POTTED SMOKED TROUT
chives, crème fraîche, toasted grain and seed bread, garden garnish

ACAI BERRY BOMB
"berry smoothie" sorbet with cashew butter and super seed crust

Country Table

LH HONEY + TOASTED OATS GRANOLA

WHOLE FAT YOGURT
fruit compote

LH FAMOUS BUTTER CROISSANT

PAIN AU CHOCOLAT

SEASONAL DANISH

FARMHOUSE CHEESES

BREAKFAST CHARCUTERIE

SMOKED SALMON 

FRESH BERRIES

WHOLE FRUITS

Available From:
7:00 a.m. to 10:30 a.m. 

with accompaniments and beverages
$52 Per Person

BEVERAGES

JUICE

MIMOSA

FRESHLY MADE FRUIT SMOOTHIE

COFFEE/TEA

ESPRESSO/AMERICANO

LATTE/CAPPUCCINO

RISE 'N' SHINE

MORNING BUBBLES
N/V Coutier, Grand Cru, Cuvée Tradition
30

2018 PEC Les Etoiles, Hinterland
20

COFFEE LIQUEURS
8

Lunch Menu

Daily from
12 noon – 2:30 p.m.

Appetizers

BUTTER POACHED LOBSTER
cauliflower, truffle beurre blanc
28

with organic Canadian white sturgeon caviar
58

CURED KING SALMON 
celery and kale nage, kohlrabi, dill, honey crisp
27

BUTTERNUT SQUASH PURÉE
sour cherry preserves, savoury chestnut confit, nice spice
26

FOIE GRAS PARFAIT
orchard apple, late harvest wine jelly, wood sorrel, sweet cinnamon, brioche
28

RISOTTO BIANCO
Parmigiano Reggiano DOP
26

with fresh winter truffles from Lazio
76

Entrées

BRAISED ONTARIO LAMB
swede, clothbound cheddar, toasted hay barley jus
40

LINE CAUGHT HALIBUT
Jerusalem artichokes, sunflower seeds, lemon thyme, brown butter brussels, chicken jus
38

MUSHROOM AGNOLOTTI
egg yolk pasta, foraged mushrooms, caramelized onion, Madeira velouté
37

OCEAN BLANQUETTE
sweet shrimp, cod and mussels, golden potato purée, almond crumb
38

HERITAGE CHICKEN
potatoes cooked in whey butter and soft herbs with celeriac and roasted bird bone jus
36

Desserts

CHOCOLATE + COFFEE
whole fruit chocolate sorbet, soft brownie, espresso crumb
18

STICKY TOFFEE PUDDING
warm candied citrus and date cake, whiskey toffee sauce, vanilla ice cream
18

LEMON CHEESECAKE
mascarpone, tart lemon curd, graham crust, Italian meringue
18

POT DE CRÈME
LH dark chocolate, dulce de leche, malted milk ice cream
18

RASPBERRY
cocoa genoise, raspberry confit, dark chocolate ganache
18

Dinner Menu

Daily from
5:00 p.m. – 8:15 p.m.

Appetizers

BUTTER POACHED CRAB
fragrant spiced root vegetable nage, nutritional yeast, greenhouse shiso, marigold
29

FOIE GRAS PARFAIT
orchard apple, wood sorrel, late harvest wine jelly, sweet cinnamon, brioche
28

BUTTERNUT SQUASH PURÉE
sour cherry preserves, savoury chestnut confit, nice spice
26

SEA SCALLOPS
cauliflower, Champagne velouté
28

with organic Canadian white sturgeon caviar
58

RISOTTO BIANCO
Parmigiano Reggiano DOP
26

with fresh truffles from Lazio
76

Entrées

KING SALMON
textures of brassica, citrus jam, seaweed beurre blanc
55

SMOKED BEEF
porcini mushroom, celery root, creamy golden potato, sauce Périgueux
60

AUTUMN VEGETABLE PAVÉ
roasted roots, wild and tame mushrooms, dressed apple, forest floor broth
45

BEVERLY CREEK LAMB
glazed belly, roasted loin, swede, clothbound cheddar, toasted hay and barley jus
58

CHANTECLER CHICKEN
savoury croissant pudding, caramelized onion, leg pressé, roasted bird bone velouté
53

Desserts

ORCHARD APPLES
slow cooked apples, vanilla ice cream, calvados caramel
18

PRESERVED FLOWERS
chamomile ice cream, milk sponge, hints of lavender, elder, geranium and kaffir
18

CHOCOLATE + COFFEE
whole fruit chocolate sorbet, soft brownie, espresso crumb
18

PUMPKIN PUDDING
autumn spiced custard, pumpkin seed tuile, butternut and cranberry
18

THE BLACK FOREST
devil's food cake, cherry confit, crème fraîche mousse
18

THE CHEESE CART
selection of artisanal cheeses, roasted nuts and preserves
13 per ounce

Children's Menu

Daily from
12 noon – 8:15 p.m.

To Start

BUTTERNUT SQUASH SOUP
nice spice
18

HOTHOUSE BIBB LETTUCE
yogurt and strawberry jello
19

BABY GEM CAESAR
Parmesan cheese and snipped chives
19

Main Event

PASTA POMODORO
tomato sauce, cheese and butter
24

CHICKEN FINGERS + FRIES
crudités and LH honey
26

MINI CHEESE BURGERS
Ontario cheddar and French fries
28

Something Sweet

VANILLA ICE CREAM SANDWICH
chocolate biscuit
18

BLACK FOREST CREAM PUFF
milk chocolate ganache
18

CHOCOLATE ICE CREAM POP
cocoa flakes
18

Cocktail Bites

Available in Wilks' Bar daily.

ROASTED ONTARIO NUTS
maple, spice and everything nice, served complimentary with beverages

NIBBLES
garden seed lavash, savoury grissini, cheese biscuits and sesame puffs with caramelized onion cream
24

CANADIAN CHEESE
PEI cheddar, Brigid's Brie, Grand Trunk, Thornloe Blue, wild flower honey, walnut raisin toast
38

DEVILED PEEWEE EGGS
winter truffle
28

WARM COD BRANDADE
potato chips and dill
23

MARINATED OLIVES
candied orange, pickled chili, pink peppercorn, fragrant herbs
18

THE WILK’S BAR CAKE TROLLEY
something sweet to enjoy with coffee or a spot of tea
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