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OUR CHEFS Reflect on Spa Cuisine...


"We believe that deprivation only discourages. With that in mind, we tempt our guests with well-balanced, beautifully presented meals that please the eye as well as the palate. We use the freshest ingredients available enhancing flavours with simple herbs and reductions instead of overly rich sauces. We are constantly aware of our responsibility to provide delicious food that our guests can savour without a sense of guilt or overindulgence. So much of life is rushed and hectic. We encourage our guests to linger over a meal with friends or family and to communicate through the universal language of food, it's good for the soul."


(Ve)  vegan       (V)  vegetarian       (GF) gluten-free       (DF)  dairy-free

All menu items can be modified to be gluten-free, dairy-free, vegetarian or vegan

 BreakfastAsk your server for the choice of toast: five seed, house bread, vegan bread, english muffin, gluten-free english muffin CONTINENTAL BREAKFASTdaily muffin, fresh bakery breads, yoghurt and fruit YOGHURT GRANOLA PARFAIT  (V) (GF)fresh fruit, maple yoghurt and Ste. Anne’s granola SMOOTHIE OF THE DAY  (V) (GF)freshly made, ask your server for the daily feature THE HEALTHY START  (V) (GF)two poached eggs, fresh fruit salad, yoghurt and granola OMELET  (GF)served with fingerling potatoes and a fresh fruit salad, choose from our assorted fillings:ham, sausage, bacon, smoked salmon, onions, pepper, tofu, spinach, tomatoes, mushrooms, goat cheese, feta, cheddar cheese VEGAN CUBAN BREAKFAST  (Ve) (GF) (DF)seasoned black beans and rice, hard tofu crumbles, avocado, chopped greens and vegan spinach-jalepeño pesto COUNTRY BEEF HASH  (GF)two soft poached eggs on Ste. Anne’s braised beef, sautéed garden vegetables, house potatoes, and mushrooms topped with tangy hollandaise COUNTRY GARDEN HASH  (V) (GF)two soft poached eggs on sautéed garden vegetables, house potatoes, and mushrooms topped with cashew hollandaise STE. ANNE'S STEAK & EGGS  (GF) (DF)twenty-eight day aged salisbury steak (served your way), house potatoes, and smoked tomato soffritto STE. ANNE'S STARTER  (GF) (DF)two eggs (served your way), roasted fingerling potatoes, fresh fruit, and your choice of bacon, maple sausage or peameal THE GARDEN STARTER  (Ve) (GF) (DF)vegan bacon, scrambled tofu, roasted fingerling potatoes and a fresh fruit salad CLASSIC BENEDICTtwo poached eggs, english muffin, hollandaise, peameal bacon, roasted fingerling potatoes, and a fresh fruit salad ATLANTIC BENEDICTtwo poached eggs, smoked salmon, spinach, english muffin, caper hollandaise, roasted fingerling potatoes, and fresh fruit salad CRÈME BRÛLÉE FRENCH TOAST  (V) (GF)vanilla custard soaked french baguette, coconut cream, and caramelized apples ALMOND MILK BLUEBERRY PANCAKES  (V) (GF)blueberry compote, whipped coconut cream, served with maple syrupLunchstarters SOUP OF THE DAYyour server will be pleased to inform you on the culinary creation PUMPKIN, BEEF & BLACK BEAN CHILIserved with an Ontario cheddar scone MEDITERRANEAN TRIO OF DIPS  (Ve) (DF)sundried tomato and basil tapenade, roasted garlic and artichoke herb hummus, balsamic onion and roasted red pepper relish, served with grilled flatbread MARYLAND STYLE CRAB CAKES  (GF) (DF)fresh pan seared maryland crab with a blend of herbs, spices and sweet chili soy glaze CAESAR SALAD  (GF)romaine leaves, roasted garlic, croutons, pancetta, and parmesan reggiano crisp, drizzled with garlic aioli SPINACH & POACHED PEAR SALAD  (V) (GF)crosswinds goat cheese, spinach leaves with citrus saffron honey vinaigrette, maple glazed pecans, and a saffron chardonnay poached pear VEGETABLE, QUINOA & HEMP SEED SALAD  (Ve) (GF) (DF)slow roasted vegetables, artichokes, sun-dried tomatoes, quinoa, hemp, tender leaves of greenery with a roasted cranberry emulsion entréessandwiches served with daily soup or house salad GRILLED CHICKEN CLUBchicken breast, bacon, lettuce, tomato and ste. anne’s special aioli sauce on a garlic ciabatta SLOW BRAISED BEEF SANDWICHfully loaded briased ste. anne's brisket, sauerkraut, emmental cheese, and dijon mustard on marble rye bread 7 OZ. STE. ANNE'S FARM BEEF BURGERloaded with our special blend of herbs and spices, lettuce, tomato, pickle, red onion, and horseradish aioli sauce on a brioche kaiser 6" PERSONAL PIZZA  (GF)homemade thin crust with a tangy tomato sauce, mozzarella, and three toppings of your choice; mushroom, onion, spinach, peppers, mixed roasted vegetables, prosciutto, sausage, chicken or bacon CLASSIC BOLOGNESE LINGUINIslow braised meat sauce and parmesan BEEF & MUSHROOM POT PIEslow braised beef with mushrooms and herbs in a rich brown sauce, topped with a flaky pastry ASIAN INSPIRED NODDLE POT  (GF) (DF)lightly spiced broth, rice noodles, fresh vegetables, cilantro and your choice of beef, chicken or shrimp STE. ANNE'S IRISH BEEF PIEground beef and vegetables topped with a creamy mashed potato BAKED HADDOCK  (GF)almond and pumpkin seed crust, fingerling potatoes, pommery butter, fennel with arugula and spinachLunch (Vegetarian/Vegan)starters MEDITERRANEAN DIP  (Ve) (GF) (DF)house made classic hummus with hints of cumin, served with crispy gluten-free flat bread chips SPANISH DELIGHT  (Ve) (GF) (DF)tempeh ground chili, fresh tomato corn salsa, green onions, drizzled with our cashew vegenaise, and served on a bed of mixed greens FARMER'S MARKET SALAD  (Ve) (GF) (DF)shredded carrots, spiral beets, tomato, green onion, celery, sprouts, cucumber, and pumpkin seeds on spring mixed greens, served with house balsamic vinaigrette KALE SALAD  (Ve) (GF) (DF)fresh green kale with a light and tangy orange tahini dressing, mixed with pumpkin seeds, apple, cranberries, and red onion, sprinkled with hemp seeds and cinnamon candied pecans entrées ASIAN NOODLE BOWL  (Ve) (GF) (DF)nutty cashew lime sauce drizzled over shredded cabbage, julienned carrot and raw zucchini pasta, topped with green onions, cilantro, sprouts and crushed cashews BASIL ALFREDO PASTA  (Ve) (GF) (DF)raw zucchini pasta with sundried tomatoes, cherry tomatoes and hemp seeds in a savoury basil cashew alfredo sauced, served on a bed of spinach GARDEN SANDWICH  (Ve) (GF) (DF)tomato, spinach, sprouts, green onions, vegan mayo, cucumber and basil pesto on a lightly toasted gluten-free breadAfternoon TeaYou will receive one of each tea item listed below, please feel free to let us know if you wouldn’t like any of the items. CHICKEN & CRANBERRY SALAD SLIDER  (GF)seasoned cooked chicken, hydrated cranberries, orange zest, greens, non dairy aioli RAW VEGETABLE TORTILLA PINWHEEL  (Ve) (GF) (DF)spinach, hummus, julienned carrot, cabbage, bean sprouts, ginger, lime, rice vinegar, gomashio HAM & CHEESE OPEN FACED BAGUETTE  (DF)shaved ham, smoked applewood cheddar, grainy mustard, non dairy aioli BLUE CHEESE PEAR TART  (V)phyllo tart, caramelized pear, blue cheese, cream, walnut ASSORTED CHEESES & CRACKERS  (V)a variety of local cheeses RAW FRUIT & VEGETABLES  (Ve) (GF) (DF)an assortment of fresh fruits and vegetables STE. ANNE’S BAKERY INSPIRED SWEETS  (V) (GF)an assortment of fresh sweets from our bakery FRESHLY BAKED SCONES  (V)ste. anne’s signature scones served with honey butter, house made preserve and devonshire cream vegan selections SPICY CUCUMBER & HUMMUS SANDWICH  (Ve) (GF) (DF)lightly spiced cucumber with hummus on vegan bread MUSHROOM & KALAMATA OLIVE TAPENADE  (Ve) (GF) (DF)kalamata olives, garlic, sunflower oil tapenade stuffed into a raw mushroom cap SCRAMBLED TOFU & MUSTARD CRESS  (Ve) (GF) (DF)open faced sandwich with puréed tofu and topped with watercress SUNFLOWER SEED PESTO & QUINOA TOMATOES  (Ve) (GF) (DF)cherry tomatoes stuffed with a combination of sunflower seed pesto and quinoa with crispy kale STE. ANNE’S BAKERY BLUEBERRY SCONES  (Ve) (GF) (DF)served with house made preserve and coconut creamDinneramuse-boucheyour dinner will begin with an amuse-bouche appetizers CAESAR SALAD  (GF)romaine lettuce, roasted garlic dressing, focaccia croutons, crispy pancetta, & shaved grana padano MIXED GREEN SALAD  (Ve) (GF) (DF)fresh greens, carrots, sliced shallot, grape tomato, pea sprouts, cucumber, citrus & chipotle vinaigrette HEIRLOOM BEET SALAD  (V) (GF)oven roasted beets with ramp ash scented Crosswind chèvre, candied walnuts, and baco noir raspberry gastrique SOUP DU JOUR  (GF)created daily using only the freshest ingredients, ask your server for details CHARCUTERIE DU MERoctopus carpaccio, squid ink grissini, gravlax, beet crème fraîche and tuna crudo SPA, COUCH OR TREEa charcuterie spread of smoked meats, fine cheese, dried fruits, crostini and compotes BEEF CARPACCIOthin slices of grass-fed beef tenderloin, arugula, olive oil, capers, fresh lemon, parmesan & crostini MOJITO TUNA TARTARE  (DF)limed, black pepper, mint & rum infused yellow fin tuna served with flat bread crisps BRAISED BEEF BENEDICTslow braised rib in a rich demi paired with poached quail egg and chipotle hollandaise served on a fried polenta entréesserved with chef’s garden vegetables SPRING RACK OF LAMB  (GF) (DF)oven roasted rack of lamb with sweet corn purée and chorizo hash, gooseberry gastrique & madeira glace de veau DUCK CONFIT WITH FONTINA CHEESE SPÄTZELspinach, shallots, apples, toasted walnuts, citrus and sour cherry gel finished with truffle and tarragon pommery butter BLACK PEPPER GLAZED STUFFED CHICKEN  (DF)juicy maple and rosemary chicken supreme stuffed with pancetta, cranberry, cashews and shallots, served with roasted garlic fingerling potatoes SAFFRON POACHED PICKEREL  (GF) (DF)tomato, coconut milk, sweet pea and mint velouté, crushed grape tomatoes, capers with grapefruit and basil oil CASHEW CRUSTED TUNA & COCONUT CURRY  (GF) (DF)seared tuna cooked to your preference and served with pineapple chip, candied lime and wild rice pilaf STE. ANNE'S BEEF FEATURE  (GF) (DF)our culinary team has created a feature beef entrée made from our own grass fed cattleDinner (Vegetarian/Vegan)appetizers ROASTED CARROT & PARSNIP PURÉE  (V) (GF)velvety smooth, rich purée with toasted almonds and paleo crème fraîche ALMOND & HEIRLOOM CARROT TART  (V) (GF)almond crust with herb, almond cream, beet crème fraîche and shaved heirloom carrots STUFFED MUSHROOMS  (Ve) (GF) (DF)baked cremini mushroom stuffed with tomato and zucchini provençal and bread crumbs, served on a bed of roasted garbanzo beans, black radish and toasted olives entrées RISOTTO FOREST CHAMPIGNON  (V)shiitake, cremini and button mushrooms simmered in barley risotto with snap peas, roasted grape tomatoes and finished with baby spinach, raw enoki mushrooms and grana padano aged cheese VEGAN CHILI RELLENO  (Ve) (GF) (DF)pablano pepper stuffed with tempeh picadillo, mole sauce, avocado and pickled red onion FETTUCCINI PRIMAVERA  (V)carrots, bell peppers, zucchini, spinach, red onion and mushrooms tossed in roasted garlic oil and finished with fresh basil and grana padano cheese