SANDBAR

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.

Dinner

Friday & Saturday, 4:30 to 9:00

April 26th & 27th

APPETIZERS

BEEF BRAISING RIBS

24

Donald’s honey-chili- garlic sauce | potato rösti | basil oil

roasted red pepper mousse

WARM BRIE

19

roasted garlic puree | candied pepitas | fire grilled apple

garlic toasted oats | house-made poppy seed flatbread

PORK BELLY

21

tomato- jalapeno confit | potato salad

SPRING VEG & HOUSE MADE TOFU

20

green lentil tofu | green thai curry | shiitake | asparagus | wild leek

sesame-miso | black sesame

ENTREES

SPINACH SALAD WITH MAPLE-BALSAMIC VINGAIGRETTE

19

roasted garlic puree | sweet potato | leek | pecorino

apples | squash leather | walnuts

FISH N CHIPS

20

wild caught haddock | lemon panko | dill & jalapeno mayo

potato rosti | watermelon radish slaw

DESSERTS

CREME BRULEE

10

maple & spruce | dehydrated apple | walnut crumble

DECONSTRUCTED CHOCOLATE CHEESECAKE

13

lemon shortbread crust | lemon poppyseed cheesecake | chili & vanilla poached raspberry

Brunch

Sunday, 10:00 to 1:00

April 28th

SPINACH SALAD WITH MAPLE-BALSAMIC VINGAIGRETTE

19

roasted garlic puree | sweet potato | leek | pecorino

apples | squash leather | walnuts

WARM BRIE

19

roasted garlic puree | candied pepitas | fire grilled apple

garlic toasted oats | house-made poppy seed flatbread

BEACH BREAKFAST SANDWICH

19

fried egg | brioche bun | dill & jalapeno aioli | spinach | tomato

nettle gouda | potato pancake

EGGS “BEACHY”

22

2 poached eggs | homemade leek biscuit | lemon hollandaise

pork belly. | roasted garlic puree | potato pancake

THREE EGGS OMELETTE

18

Roasted red pepper | basil pesto | chevre | crisp prosciutto | potato pancake

VANILLA FRENCH TOAST

19

blueberry compote | white chocolate & sumac ganache | candied pepitas \ maple syrup

Brunch DESSERTS

CREME BRULEE

10

maple & spruce | dehydrated apple | walnut crumble

DECONSTRUCTED CHOCOLATE CHEESECAKE

13

lemon shortbread crust | lemon poppyseed cheesecake | chili & vanilla poached raspberry

Winter Hours

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

Plus a Brunch on Sunday
10:00am to 1pm

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

Weekends that the SandBar is CLOSED or menu is altered:

April 5th-7th 2024 Closed for Private Event

April 19th-21st 2024 Closed

May 10th -26th 2024 Closed

June 1st, 2024 Closed for Private Event

New summertime hours updating soon!

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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