Lodge Cuisine at GreeneStone offers healthy nourishing cuisine, including fresh Canadian seasonally local and organic products from our own gardens. Chef Derek Walton prepares a menu in an upscale multicultural fashion that uses products that are caught or harvested in a sustainable and ethical manner. Chef Walton is pleased to accommodate those with specific dietary needs.
The menu’s primary focus is that of dietary wellness and nutritional balance coupled with the mindful use of fats and sodium.
Various fresh fish and seafood will be found on the menu as well as poultry and low fat, high protein meat selections along with vegan and raw food alternatives. At Lodge you can expect a carefully hand crafted menu that is both upscale in nature and nutritionally responsible.
We are able to comfortably accommodate special functions or corporate wellness retreats of various sizes. Menus are designed specifically for your event by our culinary team. They illuminate the same principals that define our vision of health, wellness and responsibility to both our selves and the world we live in.
GreeneStone executive chef, Derek Walton, brings a history of excellence to Lodge. He has provided memorable dining experiences to guests locally at the Moon River Lookout and the Complete Angler as well as at such world class properties as four diamond resorts Ben Miller Inn and the Millcroft Inn. Chef Derek has also maintained executive chef postings at Telfers Restaurant, Toronto and Broadway Entertainment in the Pacific Northwest. Chef Walton possesses a wealth of experience in product selection, butchery, plate composition and sauces. He also retains a strong knowledge of fusion and ethnic cooking and nutrition.
~ Appetizers ~
Warm French Bean Salad ~ Pecans ~ Artisan Goats Cheese ~ X.V.Olive Oil ~ Balsamic Essence
Sprouting Quinoa Salad ~ Raw Nuts ~ Seeds ~ Dried Apricot ~ Hogan’s Unpasteurized Honey ~ Filsingers Cider Dressing ~ Fresh Herbs
Unagi ~ Crisp Asian Noodles ~ Kabayaki ~ Pea Vines
Asparagus Soup ~ Leeks ~ Toasted Fennel Seed
Organic Cookstown Greens ~ Roasted Beetroot ~ New Brunswick Blue Cheese ~ Balsamic Dressing ~ Toasted Pinenuts
~ Entrees ~
Skillet Seared Breast of Chicken ~ Maple Scented Wehani Rice ~ Grilled Spring Vegetables ~ Natural Pan Jus
Grilled Wild Columbia River Red Spring Salmon ~ Indonesian Volcanic Rice ~ Charred Asparagus
Grilled Atlantic Sea Scallops ~ Chinese Broccoli ~ Buckwheat Somen Noodles ~ Sudachi Paint ~ Tendril Salad
Pan Seared Queen Charlotte Island Halibut ~ Organic Rainbow Chard ~ Black Fingerling Potatoes ~ Roma Tomato Stew
Grilled Venison Chop ~ Woodland Mushrooms ~ Roasted Root Vegetables ~ Nova Scotia Lingonberry Reduction
