Menu
apps'n salads'n stuff'n things...
french onion soup
11
red wine, caramelized onion, swiss, mozzarella, crispy onion and garlic herb crouton.
"the perogies"
13 1/4
the resort favourite for over 15 years! potato & 3 cheese, with bacon, onion & sour cream. (don't miss all-you-can-eat perogie tuesdays!!)
nachos (V) (G)
22 3/4
corn tortillas, melted mozzarella and cheddar, shredded lettuce, red onion, tomato, black olive and jalapeño. served with salsa and cilantro lime crema.
add guac for 3 1/2,
pulled pork or grilled chicken for 6 3/4
"shwingggggs!" (G)
21
1 pound of our wings tossed in Collingwood whisky bbq, salt & pepper, buffalo hot (H), mango habanero (HH), jamaican jerk (H), cajun dust or naked. served with carrots, celery & ranch dressing.
"the spin dip" (V) (G)
19 3/4
warm spinach & artichoke dip, topped with parm & scallions. served with corn tortilla chips.
chicken fingers
18 1/2
tossed in our Collingwood whisky bbq sauce or naked. and served with warm kettle chips.
keto cauliflwr chk'n (H) (VV) (G)
14 1/4
lightly dusted & fried cauliflower florets tossed in cayenne pepper sauce over avocado ranch and topped with green onion shard.
steamed PEI mussels (H) (G)
18 3/4
tossed in chipotle pomodoro and accompanied by garlic butter brushed ciabatta.
charcuterie board
24
local salumi & salami, pork terrine, marinated olives, cornichons, grainy ale mustard, crostini, in-house cheese
calamari
19 1/2
lightly fried & dusted with coarse salt & cracked pepper and drizzled with spicy mayo.
summit greens (VV) (G)
12 1/4
fresh mixed greens and crisp, fresh
vegetables lightly tossed in maple
white balsamic vinaigrette.
add chicken for 6 3/4 or add shrimp for 12
the caesar (G)
15 1/4
crisp romaine tossed in creamy garlic
lemon parmesan dressing, sprinkled
with rough cut smoked bacon
topped with garlic croutons.
add chicken for 6 3/4 or add shrimp for 12
kale & roasted sweet potato salad (V) (G)
12
tossed in maple mustard vinaigrette topped with red quinoa, honey chèvre, dried Bala cranberry & roasted pepita
brgrz'n sammys
brgrz come on garlic butter brushed brioche bun with leaf lettuce,
fresh tomato, red onion & dill pickle and are served with warm kettle
chips.
sub fries for 2, sweet potato fries for 4, salad for 3,
gluten free for 3
kaytoo brgr
19 1/2
this one made us famous! 5 1/2 oz smashed ground sirloin patty, straight up grilled to order.. done and done.
Canadian brgr
24
take our famous kaytoo brgr and top it off with Ontario raised Canadian bacon (aka. peameal) & medium cheddar cheese.
bacon 'n mozzarella
25
kaytoo brgr finished off with natural white mozzarella, two slices of smoked bacon & a touch of the Thousand Isles!
stampeder (H)
28 3/4
Collingwood whisky maple bbq sauce, chipotle mayo, cheddar, smoked bacon, mushrooms & crispy onions. no garnish on this one!
veggie brgr (V) (G)
26 1/2
hand pressed vegan falafel burger topped with crisp lettuce, tomato, red onion, cucumber, tzatziki & dill pickle on our brioche bun!
Canadian club
26 1/2
grilled chicken folded in naan with cheddar, tomato, cucumber, mixed greens, smoked bacon and garlic aioli.
pulled pork sammy
19 3/4
hand pulled pork, marinated in Collingwood whisky maple bbq sauce & topped with Thornbury apple slaw.
Muskoka chicken
24 1/4
Collingwood whisky maple bbq sauce, lettuce, tomato, peameal & cheddar.
Montréal rueben
25 1/2
right from montréal smoked meat stacked high with
russian sauce, sauerkraut and swiss on rye bread.
go FULL Montréal and add poutine! 5 3/4
entree action!!
kaytoo stirfry (V) (G)
19 3/4
market fresh vegetables sautéed in teriyaki or spicy thai peanut sauce over udon noodles.
upgrade to zucchini noodles for 4
kaytoo backyard bbq ribs (G)
34
rack of "fall off the bone" ribs, brushed with Collingwood whisky maple bbq sauce. served with cob corn & Thornbury apple slaw.
fish & chips
19 1/2 (1pc) 28 1/4 (2pc)
Collingwood downhill ale battered whitefish with golden fries, Thornbury apple slaw & tartar sauce.
jerk chicken (H) (G)
23
spicy jerk chicken with pineapple mango salsa over basmati rice with jamaican street corn.
butter chicken (H)
21 3/4
fire grilled chicken served in our traditional spicy indian butter & cream sauce over rice and served with toasted naan points.
Avonlea fettuccine primavera (V) (G)
21 3/4
fettuccine pasta tossed with sautéed fresh garden vegetables, mushrooms & our extra virgin olive oil basil pesto. served with garlic butter brushed ciabatta. gluten free pasta available.
chicken adobo (G)
23
a centuries old philippine style of cooking, brought to us by mahusay lola aragon. soy, vinegar and garlic act as marinade and sauce, over basmati rice.
Cajun jambalaya (G)
26
our jambalaya of peppers, onions, mussels, mild Italian sausage, chicken, chili peppers & basmati rice. served with garlic butter brushed ciabatta.
roasted curry cauliflower (VV) (G)
21 3/4
pan roasted cauliflower florets tossed with caramelized onions, blistered cherry tomatoes, carrots, crushed fingerling potato and our house vegan curry sauce. served over steamed rice.
pan seared rainbow trout (G)
31
roasted lemon butter potatoes, sautéed spinach, blistered heirloom cherry tomato & red beet puree.
pulled beef short rib pappardelle
32
pappardelle noodles tossed in madeira cream sauce & topped with spinach, fresh milled parmesan & crispy sage. accompanied with garlic butter ciabatta.
snow crab dinner (G)
42
one full pound of sweet and succulent Atlantic snow crab legs with daily vegetable, over rice and with drawn butter.
"the strip.." (G)
37 1/2
10oz. AAA Alberta new york striploin, grilled to order. served with daily potato & vegetable. only 'berta beef!
surfin' & turfin'
55
our 10oz. AAA Alberta new york strip accompanied by a 4oz. atlantic lobster tail.
(V) vegetarian - (VV) vegan - (G) gluten aware (gluten free or can be modified to be) - (H) hot - (HH) hotter
special dietary requirements? please notify your server and we will do our best to fulfill requests.
we reserve the right to add an 18% gratuity to groups of 8 or more. prices subject to HST where applicable.