Come join us for a delicious meal inside our historically recreated  Musical Barn.  We do not take reservations and are self-serve.  Seating is on a first come first served basis.   Enjoy our exceptional farm-to-glass experience and winter menu in a picturesque setting.  Our friendly team will help you pair our delicious food with one of 14 styles of farm-fresh craft beer.  Just remember no glassware or flights are permitted outside our barn.  We would be happy to pour your beer into a plastic cup.  The last call for food is 30 minutes before close.    

JUMBO PRETZEL    10  (ADD BEER CHEESE +4)    VG V*

The perfect crispy on the outside, soft on the inside sweet and salty snack.
A jumbo sourdough pretzel topped with our house made stout salt.

SMASH BURGER FLATBREAD    16    GF*

Miss our famous smash burger? We’ve got you covered! Fresh flatbread loaded with Leadbetter’s ground chuck and cheddar cheese, topped with red onion, pickle, shredded lettuce and drizzled with our irresistible house made smash sauce

BRUSCHETTA FLATBREAD    15    VG GF* V*

Fresh flatbread brushed with oregano oil, loaded with diced roma tomatoes, red onion and minced garlic. Topped with goat cheese then drizzled with a balsamic vinaigrette.

BEER MAC & CHEESE    20    VG*

A Quayle’s twist on a classic comfort food. Macaroni smothered in our house made beer cheese, with even MORE cheddar cheese on top, fresh bacon pieces and baked to order. Topped with fresh chives.

MTL SMOKED MEAT SANDWICH    16    GF*

Thinly sliced Montreal smoked meat piled high on a toasted pretzel bun, topped with Line 12 lager sauerkraut and our smoky Dijon aioli.

TOASTED CHICKPEA CAESAR WRAP    15    VG V*

Toasted seasoned chickpeas, crispy croutons, roma tomato, red onion, romaine lettuce and our house made avocado Caesar dressing, wrapped in a warm tortilla.

QUAYLE’S CLAM CHOWDER    15

A winter menu favourite! Creamy and savoury clam chowder made in house with our unique blend of herbs and spices that make this traditional dish burst with flavour. Served with a crunchy crostini for dipping

QUAYLE’S BEEF STEW    24

A hearty bowl of fresh vegetables and tender beef, our stew uses ingredients inspired by Isle of Man, and served around garlic mash potatoes, topped with fresh parsley and a garlic crostini

SPINACH AND RICOTTA STUFFED SHELLS    25    VG

Jumbo pasta shells stuffed with spinach, ricotta, mozzarella, fresh herbs and garlic.
Baked in authentic house made marinara sauce just like Nona would make!
Topped with fresh parmesan and parsley, served with a garlic crostini.

SOUTHWEST CHICKEN BOWL    24    GF VG* V*

Slow cooked marinated chicken breast, basmati rice, roasted corn, seasoned black beans, diced avocado, tomato and red onion topped with our house made southwest sauce, shredded cheddar and fresh cilantro

SOUP OF THE WEEK    11 (SIDE 6) – see the boards

  DESSERT OF THE WEEK 9 – see the boards

VG – VEGETARIAN     VG* – VEGETARIAN OPTION     V – VEGAN         V* – VEGAN OPTION
GF – GLUTEN FREE     GF* – GLUTEN FREE OPTION WITH UPCHARGE     

Gluten Free, Vegetarian, and Vegan options are available as noted.
Ask your server about the specific accommodations.