| |
|
| |
|
CALAMARI
Panko breaded calamari with a reduced balsamic drizzle
and cracked peppercorns |
12 |
| |
|
SAMOSAS
Filled with ground Angus beef, sweet potatoes, chick peas and
spices, served with a mango chutney |
9 |
| |
|
YELLOWFIN TUNA
Sesame crusted pan seared yellowfin tuna with a miso, soy,
ginger reduction |
13 |
| |
|
TEMPURA VEGETABLES
Medley of fresh vegetables lightly fried in tempura batter served with
with a teriyaki dip |
9 |
| |
|
GRILLED FLATBREAD
Grilled handmade flatbread with a Woolwich goat cheese and oven
roasted tomato spread, drizzled with olive oil |
8 |
| |
|
MUSSELS 20 HOBSON
Mussels with scallions, diced tomato in a garlic white wine cream sauce |
11 |
| |
|
|
| |
|
CAESAR SALAD
The classic one with Asiago cheese |
9 |
|
|
WATERMELON SALAD
Stacked with baby spinach and feta with reduced balsamic
and olive oil |
9 |
|
|
SMOKED DUCK SALAD
House smoked duck with fried goat cheese and baby greens
tossed in a blueberry white balsamic vinaigrette |
12 |
| |
|
CRAB AND CUCUMBER SALAD
Over baby arugula tossed in a trio citrus dressing |
13 |
| |
|
BABY SPINACH SALAD
With double smoked bacon, candied pecans, mandarin orange
segments tossed in a creamy blue cheese dressing |
10 |
| |
|
|
| |
|
PUMPKIN BISQUE
With a maple sour cream and candied pumpkin seeds
|
6 |
| |
|
SOUP OF THE DAY
A new Chef's creation daily |
5 |
| |
|
|
| |
|
| SOUP AND SANDWICH COMBO |
(see menu board) |
|
| |
|
LOBSTER ROLL
Lobster salad with mango, cucumber and cherry
tomatoes on a toasted pretzel bun with potato frittes |
15 |
| |
|
GRILLED TURKEY AND BRIE WRAP
With bacon, lettuce, tomatoes and cranberry mayo rolled in
a grilled flatbread |
14 |
| |
|
BONELESS BEEF SHORTRIB STEAK SANDWICH
With horseradish mayo, sauteed onions and peppers |
16 |
| |
|
|
| |
|
SESAME AND GREEN TEA CRUSTED ATLANTIC SALMON
Served with sautéed swiss chard, jasmine rice and a
soy cream emulsion
|
16 |
| |
|
TEMPURA BATTERED FILET OF SOLE
With house made tartar sauce, house-cut fries and coleslaw |
14 |
| |
|
VEAL SCHNITZEL
Lightly hand breaded veal fried golden brown served on a celery root,
parsnip and Yukon golden mash |
15 |
| |
|
BUTTER CHICKEN
With grilled pita and jasmine rice, 20 Hobson's take on an Indian classic |
15 |
| |
|
COQUILLE ST. JACQUES
Pan seared king scallops with wild mushrooms in a pernod
cream saucebaked in the half shell with parmesan cheese, served
with celery root, parsnip and Yukon gold mash and asparagus |
16 |
| |
|
BAKED ZITI "AU GRATIN"
With double smoked bacon, oven roasted tomatoes, and roasted
shallots tossed in a parmesan cream sauce baked with bread
crumbs and parmesan cheese |
14 |
| |
|
|
| |
|
STEAK FRITTES
Grilled 8 oz, New York steak served with house-cut fries
and a duck marsala jus |
18 |
| |
|
GOURMET BURGER
Double smoked bacon, sauteed onions, peppers and brie cheese
served with house-cut fries |
14 |
| |
|
VEAL SCALLOPINI MARSALA
On celery root, parsnip and Yukon mash served with asparagus
and marsala jus |
16 |
| |
|
| |
|
PALACHINTA
Crêpe filled with berries in Grand Marnier liqueur and
topped with Swiss chocolate sauce
|
7 |
| |
|
TRIO OF CREME BRULÉE
Vanilla, Chocolate and Blueberry |
8 |
| |
|
CHEESECAKE
N.Y. with cherry sauce or one of our daily cheesecake features |
7 |
| |
|
SORBET
Ask your server for flavours |
7 |
| |
|
| TIRAMISU |
7 |
| |
|
MOCHA ESPRESSO CAKE
With coffee cream icing |
7 |
| |
|
20 HOBSON CHOCOLATE TRIO
Mocha and chocolate mousse, white chocolate fudge and
chocolate brownie |
7 |
| |
|
| CHEESE TROLLEY |
Market
Price |
| |
|
