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 prawn $9 
Add trout $12

Buttermilk dressing, pancetta, anchovy, crouton, egg.
Add chicken breast $8
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, nuts, fruit (serves 2).

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, cream, pancetta, zucchini, mushrooms, reggiano, breadcrumbs, arugula. (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, arugula.

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

A monthly creation by our culinary team.

*Add to any dish
Prawn $9                
Trout $12
Shaved truffle $12  
Chicken  $8                
Blue cheese $6
Spinach $4     
Grape tomato $4                
Asparagus $4
Foie Gras $22

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, 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.

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 (add chicken $8, prawn $9, or Trout $12). 

Buttermilk dressing, pancetta, anchovy, crouton, egg (add chicken $8, prawn $9).        

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

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

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

AAA Ontario beef, lettuce, pickles, tomato, pickled onion, served with side soup, greens salad, or fries.
Add cheese, bacon, mushrooms $4.

Elbow macaroni, black truffle, cream, pancetta, zucchini, mushrooms, reggiano, breadcrumbs, arugula (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, arugula.

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

A monthly creation by our culinary team.

Add to any dish

$80 per person. Available October 8th & 9th, 2023. Available for all hotel dinner packages. Traditional à la carte menu is available. Reservations required. Price subject to tax and gratuity.

Honey balsamic dressing, asparagus, semi dry cherry tomatoes, truffle oil, parmesan cheese

Fresh dry U-10 scallops, passion fruit, citrus salsa, asparagus tips, micro greens

Slow roasted butternut squash truffle oil

Truffle mashed potato, roasted root vegetable, red wine gravy

Stuffing, seasonal roasted vegetable, mash potato and cranberry sauce with the option of gravy

Fingerling potatoes, seasonal vegetable, micro green

Slow roasted wild mushrooms, shallots, garlic leeks and asparagus