Restaurant Reservations for Guests & Public

This Week’s Menu

Our menu will change weekly and be announced about five days in advance of each week.


Friday & Saturday, 4:30 to 9:00


Beet Salad with Orange Vinaigrette


spinach | raw & roasted beet | pumpkin seeds | hemp hearts | whipped chevre | roasted parsnips

Whitefish Cakes


edamame puree | pickled red onion | cilantro micros


Wild Caught Halibut


pan seared halibut | salmoriglio sauce | leek mash | roasted squash

Stuffed Chicken Supreme


brie | crisp prosciutto | roasted red pepper velouté | leek mash | roasted squash


Chocolate Crème Brulee


chocolate custard | shortbread crumble

Phyllo Wrapped Poached Pear


anise & vanilla chardonnay | chocolate ganache


Sunday, 10:30 to 1:00

Eggs “Beachy”


2 poached eggs | homemade leek biscuit | chardonnay steamed spinach | prosciutto |roasted red pepper hollandaise | potato pancake

Three Eggs Omelette


roasted squash| pickled red onion | old cheddar | potato pancake

Vanilla Fresh Toast


caramelized apple | bruleed brie |candied pepitas | maple syrup

Risotto & Beet Salad


saffron & squash risotto | crisp kale | *parmesan | spinach | beets 2 ways | orange vinaigrette | parsnip | pepitas


Chocolate Crème Brulee


chocolate custard | shortbread crumble

Phyllo Wrapped Poached Pear


anise & vanilla chardonnay | chocolate ganache

Winter Hours

Winter Hours:
Friday & Saturday,
4:30pm to 9pm

Plus a Brunch on Sunday
10:30am to 1pm

Reservations for Motel Guests & Public:
Call (519) 797-7263

Chef Carey

A Passion for local, seasonal & Sustainable Food

Carey McLellan

Chef Carey McLellan credits the biodynamic methods and organic practices of renowned local farmers, and prominent Chefs who she apprenticed with, for nurturing her passion for local, seasonal, and sustainable food.

Her career of cooking began more than 20 years ago as a teenager growing up in Kitchener, Ontario.  Over the years as her skills flourished, much of her talent has been dedicated and rooted in the honoring of seasonal rhythms, wild foraging, and community connections.

Her career is diverse and dynamic – she has crafted her art in several boutique restaurants across Southwestern Ontario, offered in-home and over the fire intimate dining experiences, and has cooked for several community events such as Foodstock, Taste Local, Taste Fresh, Big Brother & Sister events, Symphony in the Barn, the gentlemen of Les Marmitons, and taught high school students at The Saugeen Academy.

With a commitment to seasonal foods, Chef Carey’s menu development is consistently changing and evolving, offering an inviting and diverse selection.  Her dedication and enthusiasm for food and cooking is sure to entice and engage you in a sensational and memorable dining experience.

When not in the kitchen she can be found tending to the garden, canning and preserving, foraging for edible and medicinal plants, kayaking, backcountry camping, hiking, destination dining, and spending time with her partner and 2 pups.

We would like to acknowledge, and thank all our local farmers, suppliers & producers.

To achieve a more sustainable community & Earth we take pride in sourcing out local, seasonal, and organic whenever possible.

With much gratitude to:
Robichaud Commercial Fishing,
Sugarbrook’s (Maple) Farm,
New Life Micros,
Southampton Olive Oil Company,
Crust & Crackle,
Hi Berry Farms,
our local spruce & sumac trees

Beach Bum Newsletter on iPhone

Beach Bum – A Quarterly Insider

Don’t miss a date at the beach!

We may very well be your new home-away-from-home and we would love to keep in touch! Join our Beach Bum mailing list for updates from time to time about the latest news & events going on at The Beach and throughout town so you won’t miss a thing! 

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