WELCOME TO RIVERWALK
Located by the waterfalls on the shores of the Muskoka River, Riverwalk Fine Dining Restaurant has been consistently recommended by WHERE Magazine and recently won the Reader’s Choice Award for Best Fine Dining Restaurant. This Mediterranean-inspired dining room, features an open kitchen allowing full view of your meal as it is being prepared, and you the opportunity to chat with the chef's at work. Menus change to reflect seasonal ingredients but current features include house marinated salmon and free- range Muskoka chicken. Experience Chef David Friesen's artful passion for food in our beautifully appointed dining room or ask about our creative catering experience. Email Chef David to book your table and ask about the Chef’s Table.
FRESH MARKET CUISINE
Tastes, textures, smells. Bringing those elements together in harmony and creating memories through the senses. We feature farm fresh cuisine and local produce as our mainstay. Riverwalk sources its ingredients locally, and celebrates in every dish, its connections to food, land, farmers and chefs. It's all about community. From Farm to Table.
We proudly support Savour Muskoka, which promotes the use of ingredients grown or produced in the Muskoka region.
FRESH MARKET
SEASONAL
FARM TO TABLE
APPETIZERS
ENTRÉES
PASTAS
DESSERTS
WINE LIST
(WHITE)
WINE LIST
(RED)
BAR
APPETIZERS
Soup of the Day
prepared with only the freshest of ingredients
Mixed Greens Salad
mixed greens with Poppa Jim’s honey & roasted garlic vinaigrette, toasted sunflower seeds
and Johnson’s Cranberry marsh dried cranberries
Arugula Salad
crisp arugula tossed with shaved red onion, fresh lemon, olive oil
and Grana Padano cheese shards
Oven-Roasted Garlic & Goat's Cheese Crostini
Muskoka grown roasted garlic, warmed goat cheese and focaccia crostini
with mixed greens and a balsamic drizzle
House Made Wild Mushroom Pate
house made pate using a blend of wild mushrooms
with foccaccia crisps, arugula salad and truffle essence
Steamed Beef Dumplings
Asian-style dumplings, made in house with beef, spiked with ginger,
garlic & scallion with miso/soya dipping sauce
Charcuterie Plate
Chef's selection of house made sausages, pates and/or cured meats and vegetable pickles
Pan Seared Foie Gras
with fresh herb salad, fall fruit preserve and herb toast points
We support Savour Muskoka, which promotes the use of ingredients grown or produced in the Muskoka region.
Executive Chef/Proprietor: David Friesen
Taxes and gratuities are extra. A gratuity of 17% will be added to tables of 8 or more.
Kindly inform us of any allergies. Ask us about booking your next function at ‘Riverwalk Upstairs’.
For the enjoyment of all of our guests, please keep cell phone use to a minimum.
ENTREES
Grilled Pork Tenderloin
with caramelized onion whipped potatoes, grilled vegetables, fruit preserve and natural jus
Crackling Skin Chicken
with whipped Muskoka potatoes, grilled vegetables and natural jus
Grilled Atlantic Salmon
with shiitake mushroom slaw, buttered vegetables, quinoa pilaf and sweet soya drizzle
Braised Ontario Lamb Shank
with roasted sweet potato mash and fall vegetables and root vegetable natural jus
Grilled Ontario 'AAA' Beef Striploin
with roasted potatoes, grilled vegetables, sautéed mushrooms and truffle spiked jus
Oven Roasted Quebec Duck Breast
with rösti potatoes, wilted greens, house made chutney and natural jus
Grilled Ontario Beef Tenderloin
with horseradish mashed potatoes, grilled vegetables and natural jus
We support Savour Muskoka, which promotes the use of ingredients grown or produced in the Muskoka region.
Executive Chef/Proprietor: David Friesen
Taxes and gratuities are extra. A gratuity of 17% will be added to tables of 8 or more.
Kindly inform us of any allergies. Ask us about booking your next function at ‘Riverwalk Upstairs’.
For the enjoyment of all of our guests, please keep cell phone use to a minimum.
PASTA
Mushroom Penne
with assorted mushrooms, roasted garlic, arugula, fall harvest tomato sauce and shards of
Grana Padano cheese
House Made Sweet Potato & Goats Cheese Ravioli
with toasted walnuts, dried cranberries, sage and browned butter sauce
We support Savour Muskoka, which promotes the use of ingredients grown or produced in the Muskoka region.
Executive Chef/Proprietor: David Friesen
Taxes and gratuities are extra. A gratuity of 17% will be added to tables of 8 or more.
Kindly inform us of any allergies. Ask us about booking your next function at ‘Riverwalk Upstairs’.
For the enjoyment of all of our guests, please keep cell phone use to a minimum.
DESSERTS
Riverwalk Dessert Platter
an assortment of Chef's choice housemade desserts, designed for sharing
(priced per person)
Traditional Crème Brulée
infused with fresh vanilla
Callebaut Chocolate Temptation
flourless chocolate cake layered with chocolate ganache and served with warm
chocolate sauce
Seasonal Bread Pudding
with crème anglaise
House Made Classic Baked Cheesecake
made with fresh vanilla, sour cream and lemon zest topped with seasonal fruit compote
Chefs Special
Creation of the day and the season. Please ask your server.
House Churned Ice Creams
our ice creams are made with organic, Muskoka grown eggs
Your server will describe our current creative flavours
Cheese Platter
Chefs choice of artisan cheese
We support Savour Muskoka, which promotes the use of ingredients grown or produced in the Muskoka region.
Executive Chef/Proprietor: David Friesen
Taxes and gratuities are extra. A gratuity of 17% will be added to tables of 8 or more.
Kindly inform us of any allergies. Ask us about booking your next function at ‘Riverwalk Upstairs’.
For the enjoyment of all of our guests, please keep cell phone use to a minimum.
WHITES
Cabernet Rose ‘Fortune’, Reif Estate, Niagara-on-the-Lake, Canada, 2012 VQA $ 32
Pinot Grigio, East West Vineyards, Niagara, Canada, 2011 VQA $ 39
Pinot Grigio, Reif Estates, Niagara-on-the-Lake, Canada, 2012 VQA $ 43
Pinot Grigio, Tiefenbrunner, Italy, 2012 $ 54
Sauvignon Blanc Reserva, Valle Andino, Chile, 2012 $ 40
Sauvignon Blanc, Stoneburn, Marlborough, New Zealand, 2013 $ 49
Sauvignon Blanc, Hunter’s, Marlborough, New Zealand, 2012 $ 59
Chardonnay ‘Inox’, Peninsula Ridge, Niagara, Canada, 2010 VQA $ 34
Chardonnay, La Palma, Vina la Rosa, Chile, 2013 $ 37
Chardonnay, Seven Peaks, St. Helena. USA, 2012 $ 41
Chardonnay, Cave Spring Cellars, Niagara, Canada, 2011 VQA $ 44
Riesling/Gewurztraminer, Red Tractor, Niagara, Canada, 2011 VQA $ 40
Riesling/Gewurztraminer, Reif Estates, Niagara-on-the-Lake, Canada, 2012 VQA $ 43
Riesling, Cave Spring Cellars, Niagara, Canada, 2011 VQA $ 44
Riesling, Featherstone Estate, Niagara, Canada, 2012 VQA $ 45
Chenin Blanc, Reif Estates, Niagara-on-the-Lake, Canada, 2011 VQA $ 46
Gauchezco Torrontes, Mountain West, Argentina, 2011 $ 47
Hermitage, Domaine Jean-Louis Chave, Rhône Valley, France, 2001 $199
CHAMPAGNE & SPARKLING WINE 200ml Bottle
Sparkling Wine ‘Sec’ Henkell Trocken, Germany NV $ 12 $ 35
Prosecco ‘Brut’ Nino Franco, Valdobbiadene, Italy, NV (375ml) $ 32
Proviamo, Glera, San Martino, Italy $ 45
Prosecco ‘Brut’ Bottega, Bibano Di Godega Di S.U.,Italy, 2010 $ 46
Sparkling Wine ‘Brut’ Cave Spring Cellars, Niagara, Canada, 2005 VQA $ 78
Champagne ‘Brut’ Veuve Clicquot Ponsardin, Champagne, France, NV $130
** Any unfinished bottle of wine can be resealed and taken home by you, as per current LCBO regulations. You are more than welcome to bring your own bottle of wine.
Sunday through Thursday $20 corkage. Friday and Saturday $25 corkage **
REDS
Pinot Noir/Shiraz, ‘The Magician’, Reif Estate, ‘Niagara-on-the-Lake, 2011 $ 59
Pinot Noir, ‘Russian River Valley’ Kenwood, Sonoma Valley, California, 2011 $ 65
Pinot Noir, Carmel Road, Monterey, California, 2010 $ 83
Pinot Noir, ‘Villages Cuvee’ St Innocent, Willamette, Oregon, 2010 $ 88
Merlot, ‘La Palma’ Vina La Rosa, Chile, 2012 $ 37
Merlot, Christian Moueix, Bordeaux, France, 2009 $ 42
Gamay Noir, The Grange, Prince Edward County, 2009 VQA $ 45
Zinfandel, ‘Yulupa’ Kenwood, Lodi, California, 2008 $ 56
Cabernet Sauvignon, Brownstone , California, 2011 $ 45
Cabernet Sauvignon, ‘Hillside’ Tall Poppy, Australia, 2010 $ 47
Cabernet Sauvignon, Cannonball, California, 2010 $ 59
Cabernet Sauvignon, Francis Ford Coppola, California, 2010 $ 66
Shiraz, Jacob’s Creek, Australia, 2010 $ 45
Cotes du Rhone, Chateau du Trignon, France, 2011 $ 54
Shiraz, ‘Haycutter’s’ Shingleback, McLaren Vale, Australia, 2011 $ 57
Shiraz, ‘Samantha’s Garden’ Two Hands, Clare Valley, Australia, 2007 $165
Sangiovese ‘Monte Reale’, Garofoli, Marches, Italy, 2011 $ 41
Primitivo, Caleo, Salento, Italy, 2013 $ 46
Rosso di Toscana ‘Cingalino’, Villa Pillo, Italy 2013 $ 48
Chianti, Frescobaldi I Leccioni,Toscana, Italy, 2012 $ 49
Valpolicella , Brigaldara, Italy, 2011 $ 49
Mongrana (Sangiovese, Merlot, Cabernet), Querciabella Montgrana, Italy, 2009 $ 65
Chianti Classico, Castello Di Volpaia, Italy, 2010 $ 72
Barolo, Brovia, Piedmont, Italy, 2004 $150
Petit Sirah, Robert Foley, Napa Valley, California, 2006 $199
** Any unfinished bottle of wine can be resealed and taken home by you, as per current LCBO regulations. You are more than welcome to bring your own bottle of wine.
Sunday through Thursday $20 corkage. Friday and Saturday $25 corkage **
BAR
WINE BY THE GLASS
WHITES
Chardonnay 'Inox', Penninsula Ridge
Niagara, Canada 2010 VQA
Reisling/Gewurztraminer, Red Tractor
Niagara, Canada 2011
Proviano, Glera
San Martino, Italy (sparkling)
REDS
Merlot, Christian Moueix
Bordeaux, France 2009
Gamay Noir, The Grange
Prince Edward County 2010
Primitivio, Caleo
Salento, Italy 2013
PORT
Taylor Fladgate Late Bottled Vintage 1997
Taylor Fladgate 10yr old Tawny
Taylor Fladgate 20yr old Tawny
CRAFT BEER
Muskoka Craft Lager, Lake of Bays 'Spark House' Red Ale, Steam Whistle Pilsner,
Muskoka Dark Ale, Muskoka Cream Ale, Lake of Bays 'Rock Cut' Lager
IMPORTED BEER
Corona, Stella Artois, Heineken
Experience Riverwalk's artful passion for food when celebrating your most important milestones. Everything from weddings, to birthdays and anniversaries, to family gatherings, or a private dinner party by the lake. We infuse the beauty of seasonal flavours in every dish, reflecting the changing seasons of your life.
Contact Chef David for more information about booking your event.
ABOUT
In 1999 Friesen then moved north to Muskoka where as Executive Chef of The Complete Angler Restaurant followed by the Wildfire Grille at TABOO he remained at the forefront of a culinary fine dining revolution in the region Brimming with new ideas and an insatiable appetite for a culinary challenge Friesen purchased Riverwalk and Club 1 in 2001. Consistently recommended by WHERE Muskoka Magazine and with several Readers Choice Awards from the Bracebridge Examiners Friesen’s mark has been felt. Check out both the Flavours of Muskoka event in June and at Field to Fork in August where David Friesen will be featured along with other fine area Chefs.
Plan your next event, wedding or gathering with us.
CATERING
JOIN US AT
CONTACT
We look forward to hearing from you. Contact us to inquire about Riverwalk's Catering and to book an event. Please call us directly to reserve a Table at (705) 646-0711 or toll free at 1 (844) 646-0711.
RIVERWALK RESTAURANT
(705) 646-0711 or 1-844- 646-0711 (Toll Free)
1 Manitoba Street, Bracebridge, ON
SUMMER HOURS - OPEN TUESDAY THROUGH SUNDAY
Lunch 11:30AM - 2:30PM
Dinner 5:30PM - 8:30PM or the last reservation
FALL, WINTER & SPRING HOURS - OPEN TUESDAY THROUGH SATURDAY
Lunch 11:30AM - 2:30PM
Dinner 5:30PM - 7:30PM or the last reservation
© 2014 Riverwalk Restaurant. All Rights Reserved.
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