"Annie, a character in the baseball romance 'Bull Durham' explains her devotion to the sport this way; "I worship at the altar of baseball".

"Dinner at the Trinity Inn had me worshipping at an altar, not of baseball but of great food."

"I imagined my 'altar' piled with such things as the Trinity's deceptively simple brown sauce resplendent with beef juice reduction and burgundy, filets trimmed of all fat and treated with cracked peppercorn, salmon marinated in yogurt and curry spices and strawberry mousse served in an egg white meringue"

"The service was graciousness itself."
... Watertown Daily Times

Dinner Reservations are available from
5:30 Six Days A Week, Tuesday to Sunday
(Closed Mondays)
May to November
(Weekends only in the Quiet Season)

Starters

Dark Ale and Cheddar Soup
Forfar Aged Cheddar and Barley Days Dark Ale,
with Sautéed Apple and Garlic Croutons
$8

Organic Greens
Rootsdown Organic Greens with Forfar Aged Cheddar,
 Dried Cranberries and Sweets Corner
Honey-Walnut Vinaigrette
$8

Butter Lettuce Salad
Organic Butter lettuce with Fresh Strawberries,
Toasted Sesame Seeds
and Maple Balsamic Vinaigrette
$8

Tiger Shrimp
Sautéed Tiger Shrimp served with a
Warm Green Bean - New Potato Salad
and Lemon Caper Vinaigrette
$10

Seared Scallops
Pan Seared Scallops with Garlic Scapes,
Forest Mushroom Powder
and Potato Truffle Puree
$14

Lobster Salad
Chilled Poached Lobster, Foreman Farms Tomato and
Fresh Basil with a Tomato and Extra Virgin
Olive Oil Vinaigrette
$14

Entrées

Beef Tenderloin
Pan Roasted, with Sautéed Garlic Scapes,
Mashed Potatoes and Forest Mushroom
Truffle Sauce
$34

Lamb Chops
Pan Roasted Oak Leaf Farms Lamb Chops
served with Green Beans, Saffron Risotto
and Honey Thyme Tomato Jus
$32

Chicken Supreme
Stuffed with Forfar Cheddar and Roasted Garlic
with Mashed Potatoes and Apple Cider Jus
$24

Rainbow Trout
Herb Crusted Locally Farmed Rainbow Trout
served with Mashed Potatoes
and Lemon Maple Butter Sauce
$25

Duck Breast
Pan Roasted Lyons Farm Duck Breast with
Sautéed Beet Greens, Roasted New Potatoes
and Strawberry Peppercorn Sauce
$26

Shrimp Fettuccine
Fettuccine Pasta with Sautéed Tiger Shrimp,
Garlic Scapes and Tomato Cream Sauce
$22

Chef’s Feature
Please ask your server about our Chef’s latest creation

Three Course Table d’Hote
Choose any one Starter, one Entrée and one Dessert $36
Supplement Charges:
Shrimp $2
Lobster Salad $6
Scallops $6
Duck $2
Lamb $10
Beef Tenderloin $12

Desserts

Chocolate Trinity Cake
Layers of Dark Chocolate Cake, Chocolate Butter
Cream and Rich Chocolate Ganache, Served with
 Chocolate Sauce
$8

Goat Cheese Cheesecake
Baked in a Pastry Crust and Served with
Cranberry Rhubarb Sauce
$8

Maple Cinnamon Crème Brulee
Maple Cinnamon Custard served with
a Crunchy Caramel Topping
$8

White Chocolate and Strawberry Napoleon
Fresh Strawberries and White Chocolate Mousse
Layered with Pistachio Filo Crisps,
Served with Strawberry Coulis
$8

From Our Chef
You are invited to enjoy a dining experience of contemporary Canadian cuisine with French influences, highlighted by fresh, local ingredients. Please inform your server of any food allergies or intolerances and we will do our best to meet your dietary requirements.

Thank you and Bon appétit,
Chef Erik Seiffert

We would like to acknowledge many of our local partners who help us bring their fresh product to your table: Wendy’s Mobile Market, Roots Down Organic Farm, Foreman Farms, Forfar Dairy, Cathy Baker, Stoneboat Farm, Oak Leaf Farm, Hall’s Apple Orchard, Sweets Corner Bee Co, and Barley Days Brewery