DANU 
In Irish mythology Danu is the mother goddess associated with the land along with the bounty reaped from it. In honour of that ancestral figure Danu Cellars is a nod to our family’s heritage and the land on which we sow.
At Danu Cellars you will experience exquisite flavours sourced from the surrounding farms and fields in this agricultural mecca we are lucky enough to call home. We only source the finest, freshest ingredients and the menu will reflect what’s in season around us. With a focus on sustainability we are proud to showcase local farmers, purveyors and artisans and look forward to welcoming you to share in our passion for true farm-to-table dining.
Open Friday, November 11th dinner, Saturday, November 12th lunch & dinner, Sunday November 13th brunch. Please call for reservations (519) 494-2325.
Beginning November 17th, book reservations online
DANU hours will be:
Thursdays: Dinner 5:30pm-10pm
Fridays: Lunch 11:30am-2pm & Dinner 5:30-10pm
Saturdays: Lunch 11:30am-2pm & Dinner 5:30-10pm
Sundays: Brunch 10am-2pm
the classic: 2 eggs any style, hash brown potato, baked beans, Metzger’s bacon and Hayter’s turkey sausage, toast
House made waffles: summer berry compote, vanilla whipped cream, Fort Rose maple syrup
Dark Horse stack: 2 poached eggs, guacamole, Metzger’s bacon, hash brown potato, hollandaise, arugula apple salad
potato hash: 2 poached eggs, hash brown potato, sautéed kale, shiitake mushrooms and tomatoes, sriracha mayo, whisky BBQ sauce, toast | Add house made 72-hour beef brisket
granola parfait: house made granola, Greek yogurt, berry compote, toasted almonds, fresh fruit
French onion soup: triple onion, crostini, Mountainoak smoked gouda, Stonetown emmental
Slegers romaine greens: torn focaccia croutons, cured egg yolk, caesar vinaigrette, crisp pancetta, Mountainoak aged gouda
beet trio: pickled, roasted, shaved, goat cheese, arugula
Blanbrook bison burger: 8oz seared ground bison, Metzger’s bacon, smoked Mountainoak gouda, toasted burger bun, lettuce, tomato, burger sauce, hand cut truffle fries
Springhill smoked trout flatbread: garlic herb cream, crumbled feta, capers, pickled red onion, arugula
hand made pasta: hand made pasta, seasonal flavours
STARTERS
winter mushroom soup: sauteed Weth maitake, Metzger’s bacon, potato chive beignet
French onion soup: triple onion, crostini, Mountainoak smoked gouda, Stonetown emmental
Slegers romaine greens: torn focaccia croutons, cured egg yolk, caesar vinaigrette, crisp pancetta, Mountainoak aged gouda
beet trio: pickled, roasted, shaved, goat cheese, arugula
seared Cedar Villa pork belly: brussel sprouts, fall squash, pickled mustard seed, baby greens, jus
oysters: shallot mignonette, cucumber pearls, horseradish, lemon
charcuterie: local cured meats & salami, house made rillettes, pickled summer vegetables, triple mustard, pickled mustard seed, Mountainoak truffled gouda, crostini, artisan crackers
MAINS
Van Osch Farms beef | 7oz striploin | 9oz ribeye: 28-day aged premium beef, seared Weth maitake mushrooms, potato pave, Dark Horse red wine jus
King Cole confit duck leg: slow cooked confit duck, lentil, Weth shiitake mushroom, soy broth
Springhill trout: butternut squash risotto, toasted pumpkin seed gremolata, sage brown butter ricotta mushroom raviol house made ricotta, sherry cream
Huron county vegetable bouillabaisse: coriander roasted cauliflower, chickpea
Cedar Villa pork chop: 18 hands cider brined pork, pan roasted apples, crisp new potato, mustard gravy
seared scallops: pan seared Nova Scotia scallop, winter squash purée, charcuterie vinaigrette