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.

Flavored whipped butter, maldon salt, oil.

Chef’s choice.

Iceberg lettuce, blue cheese, crispy prosciutto, pickled carrots, peppercorn vinaigrette.
Add chicken $8

Fire roasted tomato sauce, fresh basil. 

Pickled ginger, miso mayo, toasted sesame seeds, green onion, cilantro.

Red wine mignonette, fresh horseradish, fresh lemon (6).

Local prosciutto, lonza, capicolla, Niagara cheeses, house pickles, crunch mustard, crackers.
Exclusively local cheese or meat $24

Relish aioli, house pickles, shredded lettuce, aged cheddar. Served with side soup, greens salad, or fries.

Truffle mornay sauce, double smoked bacon, basil.

Fresh cucumber, dill aioli, shredded cabbage, pickled jalapeño. Served with side soup, greens salad, or fries.

Flank steak, chimichurri, house cut fries, pickled onion.

Silversmith black gravy, Yukon gold mashed, pearl onion’s.

Garlic hummus, fresh radish, pickled beets, fresh greens, shaved fennel, orange supreme.

Kimchi fried rice, crispy brussels sprouts, lemon aioli.

Flavored whipped butter, maldon salt, oil.

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, pickled vegetables, preserves, baguette crostini.

Crispy skin, butternut squash risotto, chorizo, brussel sprouts.

6 oz Ontario tenderloin, smoked 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.

$80 Per person. Available December 24 & 25th, 2023 from 5:00 p.m. – 9:00 p.m. Available for all hotel dinner packages. À la carte menu also available. Price subject to tax and gratuity. Reservations required.

Truffle oil, goat cheese, crispy sage

U-10 Scallops, white bean fricassee, Belgian endive, cured lemon

Icewine poached cranberries, red kale, shaved parmesan, Champagne vinaigrette

Parsnip purée, roasted Brussel sprouts, pickled red onion, acorn squash.

Roasted fingerling rosemary potato, oyster mushroom duxelle, veal jus, honey glazed carrots, turnip.

Pistachio crust, cippolini onion, swiss chard, beluga lentils.

Warm spice crème brûlée, macerated strawberries, mint.

Sponge toffee, cranberry compote

$95 Per person. $45 Wine pairing. Available December 31, 2023 from 5 p.m. – 9 p.m. Prices subject to tax and gratuity. Reservations required.

Black current gel, brioche, pistachio gremolata.

Wild mushroom, brandy caramelized shallot, lemon balm.

Brown butter squash purée, duck confit ravioli, crispy shallots, swiss chard, chervil.

Frost

Pomme robuchon, fried brussels sprouts, pickled pearl onion, cured lemon.

Brown butter streusel, cardamom ice cream.