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Brigadoon
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Historic Pub-Style Fine Dining in Oxford Mills
Évaluation
Avis
Photo
Menu
A traditional blend of tangy onions, herbs, spices and red wine topped with a bread crouton and creamy melted Gruyère cheese. Wine: Pinot Noir
Our award winning soups are specially prepared with market ingredients. Ask your server for the creation today served with warm herb garlic toast
Bacon and Mushrooms sauté served warm, over salad greens with a balsamic drizzle with a side of warm herb garlic toast. Wine: Cabernet Sauvignon
A splendid mix of fresh lettuce leaves topped with arugula, mini sprouts, green onion, vegetables, raisins, tomato, english cucumber and your choice of our chef's interesting dressings
Tender chicken breast seared with cranberry Grand Marnier glaze served over stilton, toasted hazelnuts assorted salad greens, sugared cranberries, maple pear mini sprouts tossed in raspberry orange vinaigrette accompanied with herb toast. Wine: Sauvignon Blanc
Crisp romaine lettuce tossed with homemade bacon bits, our famous creamy dressing and parmesan croutons sprinkled with freshly grated parmesan cheese. Wine: Pinot Grigio
Tender steak strips, mushrooms and onions sautéed with a green peppercorn sauce served on a fresh soft roll topped with melted cheese and home cut french fries. Wine: Cabernet Sauvignon
Tender sliced chicken breast sliced and sautéed with broccoli in a parmesan sauce, wrapped in paper thin crêpes served with Jasmine rice or caesar salad. Wine: Unoaked Chardonnay
My Father's Old family recipe, beer battered haddock fillet served with tartar sauce and handmade french fries. Beer: English Ale
Chicken breast with our crispy parmesan breading served over fettuccini pasta tossed with roasted red peppers, zucchini and cherry tomatoes in rose sauce and garlic toast. Wine: Pinot Grigio
The very best Provini liver sautéed with onions, bacon, and sherry jus, served with mashed potatoes and fresh seasonal vegetables. Wine: Melbec
Chicken breast, fig, maple pear, fresh basil and prosciutto ham on a dough shell baked and topped with gruyere cheese served with caesar or chef salad. Wine: Pinot Noir
Sea scallops and shrimp in a creamy mushroom and leek sauce topped with cheese, served in a pastry shell over buttered garlic mashed potatoes topped with Jumbo shrimp. Wine: Pinot Grigio
For a lighter meal. Fresh fillet of salmon, filled with asparagus and topped with crisp breadcrumb topped with mango chili relish accompanied by Chefs salad or Jasmine rice. Wine: French Rose
Tender steaks chopped with onion and mushrooms baked with short crust pasty, served with sherry jus, homemade french fries or garlic mashed potatoes and fresh vegetables. Wine: Cabernet Sauvignon
Smooth Brie cheese baked with ripe tomato slices and a pesto sauce served with four pieces of toasted herb garlic bread. Wine: Chardonnay
Short crust pastry cups filled with port sautéed mushrooms, topped with mixed cheese served with red wine reduction. Wine: Shiraz Cabernet
Four large plump sea scallops wrapped in bacon, broiled and accompanied with a spicy seafood sauce. Wine: Oaked Chardonnay
Two Shrimp tempura, two Mushroom cups, and two scallops and bacon and two brie pesto. Wine: Chablis
Mussels sautéed in white wine and garlic cream sauce. Wine: Pinot Grigio
Jumbo shrimp with a coconut batter served with mango chili sauce. Wine: French Rose
Six large escargot and mushroom caps sautéed in garlic butter topped with silky melted cheese. Wine: Ripasso
Julienned vegetables combined in a light tempura batter, served with a creamy honey curry sauce. Wine: Sauvignon Blanc
Homemade blue claw crab cakes sautéed and served with homemade chipotle tomato aioli. Wine: Med oaked Chardonnay
Beef short ribs slow roasted and served with a stout maple sauce, garlic mashed potatoes and seasonal vegetables. Wine: Cabernet Sauvignon
Chicken breast filled with apple, gruyere cheese, greens and finely chopped hazelnuts served with a rich Drambuie cream sauce, accompanied by potato and fresh vegetables. Wine: Pinot Grigio
Ask for the Chef's creation served with potato of the day and fresh vegetables. Priced accordingly Depending on availability
Five ounce lobster tail and four jumbo shrimp baked served over fettuccini pasta in a seafood newburg sauce and a side of garlic butter. Wine: Chablis
Six ounces of tender beef filet surrounded with bacon, grilled and served with mushroom, merlot sauce, today's potatoes and fresh vegetables. Wine: Melbec
New Zealand rack of lamb baked and topped with mint merlot sauce, served with mashed potatoes and fresh vegetables. Wine: Shiraz
Pork tenderloin filled with onion sausage cranberry stuffing with a apple cider sauce potato and fresh vegetables. Wine: Ripasso
Canada's finest beef charbroiled and served with sautéed mushrooms, potato of the day and fresh vegetables. Wine: Melbec
Fresh salmon fillet filled with asparagus with crisp bread topped with jumbo shrimp and a creamy crab sauce served with fresh vegetables and potato or rice. Wine: Sauvignon Blanc
Tender baked chicken breast filled with prosciutto ham, chorizo sausage, onion sweet pepper relish served with our homemade cheese and pesto ravioli, tomato herb sauce. Wine: Pinot Grigio
Our fish of the day ask your server for the meal today Priced accordingly. Wine: depending on what the fish is and how it is prepared
Mini wild blueberries baked in flakey pastry with homemade creamy custard
French vanilla bean Chocolate peanut butter Chocolate
Rich chocolate fudge brownie bottom with layered white and dark Lindt chocolate cream topped with chocolate and rum truffles
Short crust pie shell filled with our own tart lemon filling topped with almond meringue and served with fresh cream
Silky smooth and creamy crème caramel, baked and served with fresh cream
Chef Mark's famous cheesecakes, ask your server for the selection today served with fresh cream.
Chocolate cookie crust filled with chocolate peanut cup ice cream and peanut butter swirl ice cream crowned with milk ganache and a peanut crunch
Light chocolate cake layered with white Lindt chocolate and raspberry mousse served with raspberry coulis and fresh cream
For that light dessert, try our smooth, flavorful and seed free sorbet
Our homemade sticky toffee pie served warm with a warm caramel sauce
A mini selection of 3 desserts each dessert can be purchased separately for that small sugar bite or as a platter of 3
Bubbles Australia
Villa Sandi Italy
Asti Spumoni Italy
Willm Reserve Alsace France
Jackson Triggs Niagara
Bodacious Niagara
Ruffino Lumina Italy
Kim Crawford New Zealand
Kim Crawford New Zealand
Solid Ground California
Les Vénérables France
Unoaked Chardonnay, Adesso Cesari Italy
Tom Gore California
Jacobs Reserve Australia
Ravenswood California
Inniskllin Niagara
Pascual Toso Argentina
Cesari Valpolicella Italy
Kim Crawford New Zealand
Cliff 79 Eastern Australia
Campoviejo Reserva Spain
Tedeschi Della Italy
Merlot, Adesso Cesari Italy
Gin, Vodka, Dirty, Chocolate, Peppermint, Fresh Berry, Orange Vodka Cointreau
A traditional blend of tangy onions, herbs, spices and red wine topped with a bread crouton and creamy melted Gruyère cheese. Wine: Pinot Noir
Our award winning soups are specially prepared with market ingredients. Ask your server for the creation today served with warm herb garlic toast
Bacon and Mushrooms sauté served warm, over salad greens with a balsamic drizzle with a side of warm herb garlic toast. Wine: Cabernet Sauvignon
A splendid mix of fresh lettuce leaves topped with arugula, mini sprouts, green onion, vegetables, raisins, tomato, english cucumber and your choice of our chef's interesting dressings
Tender chicken breast seared with cranberry Grand Marnier glaze served over stilton, toasted hazelnuts assorted salad greens, sugared cranberries, maple pear mini sprouts tossed in raspberry orange vinaigrette accompanied with herb toast. Wine: Sauvignon Blanc
Crisp romaine lettuce tossed with homemade bacon bits, our famous creamy dressing and parmesan croutons sprinkled with freshly grated parmesan cheese. Wine: Pinot Grigio
Tender steak strips, mushrooms and onions sautéed with a green peppercorn sauce served on a fresh soft roll topped with melted cheese and home cut french fries. Wine: Cabernet Sauvignon
Tender sliced chicken breast sliced and sautéed with broccoli in a parmesan sauce, wrapped in paper thin crêpes served with Jasmine rice or caesar salad. Wine: Unoaked Chardonnay
My Father's Old family recipe, beer battered haddock fillet served with tartar sauce and handmade french fries. Beer: English Ale
Chicken breast with our crispy parmesan breading served over fettuccini pasta tossed with roasted red peppers, zucchini and cherry tomatoes in rose sauce and garlic toast. Wine: Pinot Grigio
The very best Provini liver sautéed with onions, bacon, and sherry jus, served with mashed potatoes and fresh seasonal vegetables. Wine: Melbec
Chicken breast, fig, maple pear, fresh basil and prosciutto ham on a dough shell baked and topped with gruyere cheese served with caesar or chef salad. Wine: Pinot Noir
Sea scallops and shrimp in a creamy mushroom and leek sauce topped with cheese, served in a pastry shell over buttered garlic mashed potatoes topped with Jumbo shrimp. Wine: Pinot Grigio
For a lighter meal. Fresh fillet of salmon, filled with asparagus and topped with crisp breadcrumb topped with mango chili relish accompanied by Chefs salad or Jasmine rice. Wine: French Rose
Tender steaks chopped with onion and mushrooms baked with short crust pasty, served with sherry jus, homemade french fries or garlic mashed potatoes and fresh vegetables. Wine: Cabernet Sauvignon
Smooth Brie cheese baked with ripe tomato slices and a pesto sauce served with four pieces of toasted herb garlic bread. Wine: Chardonnay
Short crust pastry cups filled with port sautéed mushrooms, topped with mixed cheese served with red wine reduction. Wine: Shiraz Cabernet
Four large plump sea scallops wrapped in bacon, broiled and accompanied with a spicy seafood sauce. Wine: Oaked Chardonnay
Two Shrimp tempura, two Mushroom cups, and two scallops and bacon and two brie pesto. Wine: Chablis
Mussels sautéed in white wine and garlic cream sauce. Wine: Pinot Grigio
Jumbo shrimp with a coconut batter served with mango chili sauce. Wine: French Rose
Six large escargot and mushroom caps sautéed in garlic butter topped with silky melted cheese. Wine: Ripasso
Julienned vegetables combined in a light tempura batter, served with a creamy honey curry sauce. Wine: Sauvignon Blanc
Homemade blue claw crab cakes sautéed and served with homemade chipotle tomato aioli. Wine: Med oaked Chardonnay
Beef short ribs slow roasted and served with a stout maple sauce, garlic mashed potatoes and seasonal vegetables. Wine: Cabernet Sauvignon
Chicken breast filled with apple, gruyere cheese, greens and finely chopped hazelnuts served with a rich Drambuie cream sauce, accompanied by potato and fresh vegetables. Wine: Pinot Grigio
Ask for the Chef's creation served with potato of the day and fresh vegetables. Priced accordingly Depending on availability
Five ounce lobster tail and four jumbo shrimp baked served over fettuccini pasta in a seafood newburg sauce and a side of garlic butter. Wine: Chablis
Six ounces of tender beef filet surrounded with bacon, grilled and served with mushroom, merlot sauce, today's potatoes and fresh vegetables. Wine: Melbec
New Zealand rack of lamb baked and topped with mint merlot sauce, served with mashed potatoes and fresh vegetables. Wine: Shiraz
Pork tenderloin filled with onion sausage cranberry stuffing with a apple cider sauce potato and fresh vegetables. Wine: Ripasso
Canada's finest beef charbroiled and served with sautéed mushrooms, potato of the day and fresh vegetables. Wine: Melbec
Fresh salmon fillet filled with asparagus with crisp bread topped with jumbo shrimp and a creamy crab sauce served with fresh vegetables and potato or rice. Wine: Sauvignon Blanc
Tender baked chicken breast filled with prosciutto ham, chorizo sausage, onion sweet pepper relish served with our homemade cheese and pesto ravioli, tomato herb sauce. Wine: Pinot Grigio
Our fish of the day ask your server for the meal today Priced accordingly. Wine: depending on what the fish is and how it is prepared
Mini wild blueberries baked in flakey pastry with homemade creamy custard
French vanilla bean Chocolate peanut butter Chocolate
Rich chocolate fudge brownie bottom with layered white and dark Lindt chocolate cream topped with chocolate and rum truffles
Short crust pie shell filled with our own tart lemon filling topped with almond meringue and served with fresh cream
Silky smooth and creamy crème caramel, baked and served with fresh cream
Chef Mark's famous cheesecakes, ask your server for the selection today served with fresh cream.
Chocolate cookie crust filled with chocolate peanut cup ice cream and peanut butter swirl ice cream crowned with milk ganache and a peanut crunch
Light chocolate cake layered with white Lindt chocolate and raspberry mousse served with raspberry coulis and fresh cream
For that light dessert, try our smooth, flavorful and seed free sorbet
Our homemade sticky toffee pie served warm with a warm caramel sauce
A mini selection of 3 desserts each dessert can be purchased separately for that small sugar bite or as a platter of 3
Bubbles Australia
Villa Sandi Italy
Asti Spumoni Italy
Willm Reserve Alsace France
Jackson Triggs Niagara
Bodacious Niagara
Ruffino Lumina Italy
Kim Crawford New Zealand
Kim Crawford New Zealand
Solid Ground California
Les Vénérables France
Unoaked Chardonnay, Adesso Cesari Italy
Tom Gore California
Jacobs Reserve Australia
Ravenswood California
Inniskllin Niagara
Pascual Toso Argentina
Cesari Valpolicella Italy
Kim Crawford New Zealand
Cliff 79 Eastern Australia
Campoviejo Reserva Spain
Tedeschi Della Italy
Merlot, Adesso Cesari Italy
Gin, Vodka, Dirty, Chocolate, Peppermint, Fresh Berry, Orange Vodka Cointreau
A traditional blend of tangy onions, herbs, spices and red wine topped with a bread crouton and creamy melted Gruyère cheese. Wine: Pinot Noir
Our award winning soups are specially prepared with market ingredients. Ask your server for the creation today served with warm herb garlic toast
Bacon and Mushrooms sauté served warm, over salad greens with a balsamic drizzle with a side of warm herb garlic toast. Wine: Cabernet Sauvignon
A splendid mix of fresh lettuce leaves topped with arugula, mini sprouts, green onion, vegetables, raisins, tomato, english cucumber and your choice of our chef's interesting dressings
Tender chicken breast seared with cranberry Grand Marnier glaze served over stilton, toasted hazelnuts assorted salad greens, sugared cranberries, maple pear mini sprouts tossed in raspberry orange vinaigrette accompanied with herb toast. Wine: Sauvignon Blanc
Crisp romaine lettuce tossed with homemade bacon bits, our famous creamy dressing and parmesan croutons sprinkled with freshly grated parmesan cheese. Wine: Pinot Grigio
Tender steak strips, mushrooms and onions sautéed with a green peppercorn sauce served on a fresh soft roll topped with melted cheese and home cut french fries. Wine: Cabernet Sauvignon
Tender sliced chicken breast sliced and sautéed with broccoli in a parmesan sauce, wrapped in paper thin crêpes served with Jasmine rice or caesar salad. Wine: Unoaked Chardonnay
My Father's Old family recipe, beer battered haddock fillet served with tartar sauce and handmade french fries. Beer: English Ale
Chicken breast with our crispy parmesan breading served over fettuccini pasta tossed with roasted red peppers, zucchini and cherry tomatoes in rose sauce and garlic toast. Wine: Pinot Grigio
The very best Provini liver sautéed with onions, bacon, and sherry jus, served with mashed potatoes and fresh seasonal vegetables. Wine: Melbec
Chicken breast, fig, maple pear, fresh basil and prosciutto ham on a dough shell baked and topped with gruyere cheese served with caesar or chef salad. Wine: Pinot Noir
Sea scallops and shrimp in a creamy mushroom and leek sauce topped with cheese, served in a pastry shell over buttered garlic mashed potatoes topped with Jumbo shrimp. Wine: Pinot Grigio
For a lighter meal. Fresh fillet of salmon, filled with asparagus and topped with crisp breadcrumb topped with mango chili relish accompanied by Chefs salad or Jasmine rice. Wine: French Rose
Tender steaks chopped with onion and mushrooms baked with short crust pasty, served with sherry jus, homemade french fries or garlic mashed potatoes and fresh vegetables. Wine: Cabernet Sauvignon
Smooth Brie cheese baked with ripe tomato slices and a pesto sauce served with four pieces of toasted herb garlic bread. Wine: Chardonnay
Short crust pastry cups filled with port sautéed mushrooms, topped with mixed cheese served with red wine reduction. Wine: Shiraz Cabernet
Four large plump sea scallops wrapped in bacon, broiled and accompanied with a spicy seafood sauce. Wine: Oaked Chardonnay
Two Shrimp tempura, two Mushroom cups, and two scallops and bacon and two brie pesto. Wine: Chablis
Mussels sautéed in white wine and garlic cream sauce. Wine: Pinot Grigio
Jumbo shrimp with a coconut batter served with mango chili sauce. Wine: French Rose
Six large escargot and mushroom caps sautéed in garlic butter topped with silky melted cheese. Wine: Ripasso
Julienned vegetables combined in a light tempura batter, served with a creamy honey curry sauce. Wine: Sauvignon Blanc
Homemade blue claw crab cakes sautéed and served with homemade chipotle tomato aioli. Wine: Med oaked Chardonnay
Beef short ribs slow roasted and served with a stout maple sauce, garlic mashed potatoes and seasonal vegetables. Wine: Cabernet Sauvignon
Chicken breast filled with apple, gruyere cheese, greens and finely chopped hazelnuts served with a rich Drambuie cream sauce, accompanied by potato and fresh vegetables. Wine: Pinot Grigio
Ask for the Chef's creation served with potato of the day and fresh vegetables. Priced accordingly Depending on availability
Five ounce lobster tail and four jumbo shrimp baked served over fettuccini pasta in a seafood newburg sauce and a side of garlic butter. Wine: Chablis
Six ounces of tender beef filet surrounded with bacon, grilled and served with mushroom, merlot sauce, today's potatoes and fresh vegetables. Wine: Melbec
New Zealand rack of lamb baked and topped with mint merlot sauce, served with mashed potatoes and fresh vegetables. Wine: Shiraz
Pork tenderloin filled with onion sausage cranberry stuffing with a apple cider sauce potato and fresh vegetables. Wine: Ripasso
Canada's finest beef charbroiled and served with sautéed mushrooms, potato of the day and fresh vegetables. Wine: Melbec
Fresh salmon fillet filled with asparagus with crisp bread topped with jumbo shrimp and a creamy crab sauce served with fresh vegetables and potato or rice. Wine: Sauvignon Blanc
Tender baked chicken breast filled with prosciutto ham, chorizo sausage, onion sweet pepper relish served with our homemade cheese and pesto ravioli, tomato herb sauce. Wine: Pinot Grigio
Our fish of the day ask your server for the meal today Priced accordingly. Wine: depending on what the fish is and how it is prepared
Mini wild blueberries baked in flakey pastry with homemade creamy custard
French vanilla bean Chocolate peanut butter Chocolate
Rich chocolate fudge brownie bottom with layered white and dark Lindt chocolate cream topped with chocolate and rum truffles
Short crust pie shell filled with our own tart lemon filling topped with almond meringue and served with fresh cream
Silky smooth and creamy crème caramel, baked and served with fresh cream
Chef Mark's famous cheesecakes, ask your server for the selection today served with fresh cream.
Chocolate cookie crust filled with chocolate peanut cup ice cream and peanut butter swirl ice cream crowned with milk ganache and a peanut crunch
Light chocolate cake layered with white Lindt chocolate and raspberry mousse served with raspberry coulis and fresh cream
For that light dessert, try our smooth, flavorful and seed free sorbet
Our homemade sticky toffee pie served warm with a warm caramel sauce
A mini selection of 3 desserts each dessert can be purchased separately for that small sugar bite or as a platter of 3
Bubbles Australia
Villa Sandi Italy
Asti Spumoni Italy
Willm Reserve Alsace France
Jackson Triggs Niagara
Bodacious Niagara
Ruffino Lumina Italy
Kim Crawford New Zealand
Kim Crawford New Zealand
Solid Ground California
Les Vénérables France
Unoaked Chardonnay, Adesso Cesari Italy
Tom Gore California
Jacobs Reserve Australia
Ravenswood California
Inniskllin Niagara
Pascual Toso Argentina
Cesari Valpolicella Italy
Kim Crawford New Zealand
Cliff 79 Eastern Australia
Campoviejo Reserva Spain
Tedeschi Della Italy
Merlot, Adesso Cesari Italy
Gin, Vodka, Dirty, Chocolate, Peppermint, Fresh Berry, Orange Vodka Cointreau
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