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

SMOKED SALMON CRÊPE
cream cheese, soft herb salad, geranium jam

SUNSHINE SORBET
"yellow fruits smoothie bowl," passionfruit, mango, pineapple, sunflower seed crumb

BRIOCHE PAIN PERDU
raspberries, rose water Chantilly, hibiscus flower jam

FARMHOUSE EGGS
Lyonnaise potato, maple bacon and handmade breakfast sausage

POACHED EGGS
sweet corn and mushroom fricassee, sauce hollandaise

DUCK EGG
sunny side up with foie gras fat over savoury braised duck meat, rhubarb, celery, lovage

Country Table

LH HONEY + TOASTED OATS GRANOLA

WHOLE FAT YOGURT
raspberry compote

LH FAMOUS BUTTER CROISSANT

PAIN AU CHOCOLAT

SEASONAL DANISH

FARMHOUSE CHEESES

BREAKFAST CHARCUTERIE

SMOKED SALMON 

FRESH BERRIES

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

Available after 9:00am

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

LOBSTER
white onion soubise, coriander, sauce vierge
28

with organic Canadian white sturgeon caviar
58

CURED TROUT
cucumber jus, honey dew, geranium jam, dill weed
27

GOLDEN VEGETABLE PURÉE
beetroot, bell pepper, tomato, basil, olive oil
26

FOIE GRAS PARFAIT
late harvest wine jelly, strawberry, rhubarb, brioche
28

HEIRLOOM CARROTS
terrine "en gelée" ginger, marigolds, soft herb vinaigrette
26

Entrées

BRAISED ONTARIO LAMB
tender turnips, peas, confit garlic, lamb bone jus
40

GREEN GARDEN RISOTTO
Parmigiano Reggiano DOP, all the herbs
32

POACHED SCALLOPS
roasted courgette, fennel relish, red pepper jus
37

KING SALMON
wild leek, spring onion, asparagus, tomato, beurre blanc
38

ROASTED POUSSIN
sweet corn, foraged mushrooms, Madeira jus
36

Desserts

MILLE FEUILLE
whole fruit chocolate crémeux, caramelized pastry leaves, London Fog tea ice cream
18

BANANA SPLIT
banana ice cream, coconut caramel, toasted walnuts
18

NEOPOLITAN
strawberry curd, double cream custard, cocoa crumb
18

HAZELNUT
hazelnut milk chocolate pudding, Frangelico jam
18

CLAFOUTIS
warm raspberry clafoutis, vanilla bean ice cream
18

Dinner Menu

Daily from
5:00 p.m. – 8:15 p.m.

Appetizers

WARM LOBSTER
English peas, champagne velouté, soft herbs
29

with organic Canadian white sturgeon caviar
59

FOIE GRAS PARFAIT
late harvest wine jelly, strawberry, rhubarb, brioche
28

CURED TROUT
cucumber jus, honey dew, geranium jam, dill weed
27

SEA SCALLOPS
strawberry gazpacho, LH buttermilk, anise herbs
28

RICOTTA GNUDI
summer truffle, glazed Paris mushrooms, tarragon bubbles
26

Entrées

SABLEFISH
sweet shrimp, heirloom carrot, lemongrass, perilla
55

SMOKED BEEF
potato pavé, braised onion, truffle beurre blanc, sauce Périgueux
60

BEVERLY CREEK LAMB
glazed belly, roasted loin, buttered fèves, confit garlic, lamb jus
58

GREEN GARDEN RISOTTO
Parmigiano Reggiano DOP, all the herbs
45

CHANTECLER CHICKEN
foraged mushrooms, corn purée, foie gras, leg pressé, roasted bird bone velouté
53

Desserts

MILLE FEUILLE
whole fruit chocolate crémeux, caramelized pastry leaves, London Fog team ice cream
18

RASPBERRY FOOL
sweet macerated raspberries, rosemary ice cream
18

PISTACHIO
white chocolate ganache, Sicilian pistachio crunch, pistachio sponge
18

STRAWBERRY
strawberry confit, almond joconde, vanilla bean mousse
18

SMOKED CHOCOLATE
Lapsang Souchong infused dark chocolate, graham crumb, marshmallow fluff
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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