HobNob Restaurant & Wine Bar

Two farm fresh eggs cooked to your liking, choice of sausage links, bacon, or peameal bacon, lyonnaise potatoes, choice of toast.

Yogurt (vanilla or plain), boiled farm fresh egg. fresh fruit, granola, croissant, danish.

Brûlée French toast, icing sugar, local maple syrup, whipped cream, fresh fruit, choice of sausage links, bacon, or peameal bacon.

3 eggs, choice of bacon, sausage, bell pepper, mushroom, tomato, spinach, chives, cheese, choice of toast.

Poached farm fresh eggs, hollandaise, spinach, toasted English muffin, lyonnaise potato
Add: Smoked Atlantic salmon $6 or peameal bacon $6

White, brown, rye, sour dough, gluten free

Hob Nob uses Nespresso products for its espresso, cappuccino and café latte.

Chef’s choice. Cup or bowl.

Spring mix, vegetables, honey mustard vinaigrette, chevre.
Add chicken $8
Add scallop $10
Add prawn $9 
Add trout $12

Buttermilk caesar dressing, pancetta, anchovy, crouton.
Add chicken breast $8
Add scallop $10
Add prawn $9

Pork and vegetable gyoza, fermented vinegar sauce (5).

48 Hour curry, apple, citrus marinade, pineapple salsa, thai sweet chili sauce.

A selection of local cured meats & cheeses, preserves, pickled vegetables (serves 2).

Slow roasted Ontario ribeye, house mashed potatoes, greenhouse vegetables, red wine beef gravy.

AAA Ontario beef, lettuce, pickles, tomato, pickled onion, Served with side soup, greens salad, or fries.
Add cheese, bacon, mushrooms.

Elbow macaroni, black truffle paste, heavy cream, pancetta,

24 Hour marinade (gala apple, red onion, citrus, coriander, garlic, ginger, white wine.) Served with celery, carrot, cucumber and Monforte blue dip.

Roast tomato sauce, woolwich chevre, zucchini, mushrooms, onion, asparagus, cherry tomato, herb oil.

Pan seared, greenhouse vegetables, fennel & tomato salsa herb oil.

*Add to any dish
Scallop $10     
Prawn $9                
Trout $12
Shaved truffle $12  
Chicken  $8                
Blue cheese $6
Spinach $4     
Grape tomato $4                
Asparagus $4

Chef’s daily creation.

Mixed spring lettuce, roasted walnuts, Monforte Chevre, honey mustard dressing.

Baguette crostini, dijon honey, spring mix.

Pan seared pave, mixed berry gastrique, truffle crostini. 

Asparagus, bell pepper, citrus salsa.

Regional cheeses, cured meats, mustard, pickles, preserves, baguette crostini.

Crispy skin, white bean cassoulet, chorizo, mascarpone risotto.

6 oz Ontario tenderloin, smoked red bell pepper purée, prosciutto potato pave, greenhouse vegetables, mushroom ragout.

Mint cous cous, asparagus, rapini, carrot, candied beet, red wine gravy.

Roasted, fingerling potatoes, pancetta, zucchini ragout, seasonal vegetables, beet purée.

Mixed berry gastrique, zucchini, baby carrot, broccoli, creamy Yukon gold potato purée.

Jumbo Prawn $10
U 10 Scallop $10 
Foie gras $22 
*choose to add any of these items to an entrée.

Chefs daily creation. Cup or bowl.

Spring mix, vegetables, honey mustard vinaigrette, chevre.

Buttermilk caesar dressing, pancetta, anchovy, crouton (add chicken $8, scallop $10, prawn $9, or Trout $12).        

Pork and vegetable gyoza, fermented vinegar sauce (5).

48 Hour curry, apple, citrus marinade, pineapple salsa, thai sweet chilli sauce.

A selection of local cured meats & cheeses, preserves, pickled vegetables (serves 2).

Slow roasted Ontario ribeye, house mashed potatoes, greenhouse vegetables, red wine beef gravy.

AAA Ontario beef, lettuce, pickles, tomato, pickled onion, served with side soup, greens salad, or fries. Add cheese, bacon, mushrooms.

Elbow macaroni, black truffle paste, heavy cream, pancetta, reggiano, breadcrumbs, truffle oil (Great with add-ons).

24 Hour marinade (gala apple, red onion, citrus, coriander, garlic, ginger, white wine). Served with celery, carrot, cucumber and Monforte blue dip.

Roast tomato sauce, woolwich chevre, zucchini, mushrooms, onion, asparagus, cherry tomato, herb oil.

Pan seared, greenhouse vegetables, fennel & tomato salsa, herb oil.

Add to any dish