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Goats cheese potato bread | Braised
Lamb Shanks
*Please note our dining room menus change with the seasons*
“To provide high quality, savory food prepared to showcase the natural flavours of local, Canadian ingredients.”
Warm service, an elegant heritage setting and savory food combine in the success of the restaurant at Sam Jakes Inn. Our seasonal menu gathers the best of Ontario and Canada, with the highlight of an Ontario VQA wine list. Chef Thomas Riding works with local producers to bring in organic harvests, biodiverse and free range ingredients which provide aromas, flavours and memories for occasions of all kinds!
Sam Jakes Inn is now a member of Local Flavours.
Local Flavours is an organization sponsored by the Frontenac Arch Biosphere Reserve to promote consumption of locally-grown food products in the united counties of Leeds and Grenville in eastern Ontario, Canada. www.localflavours.org
Romantic Repast- A Great Gift Idea!
This dinner package is a perfect gift for the couple who deserve a special treat! We are happy to help arrange the delivery of the gift certificate. It includes a three-course dinner from our à la carte menu, your choice of a bottle of our red or white house wine as well as all the taxes and a gratuity @ $160.01 per couple!
Chef Thomas Riding:
Thomas Riding received his formal culinary training in Greenock, Scotland, where he went on to work for the Hilton group, under the watchful eye of Swiss Executive Chef, Rolph Reuiterman, before moving on to develop his experience in fine dining at a beautiful hunting lodge in the Highlands of Scotland. There he was able to hone his skills and gain recognition within the Michelin guide, Taste of Scotland and the Good Hotel Guide.
In the Spring of 2002, Thomas and his family decided to move to Canada in order to experience different culinary challenges and life styles. After several interviews across Ontario, Thomas chose Sam Jakes Inn, one of Ontario's Finest Inns, as his new home. Thomas has been with us as Sous-Chef since September 2002 and Chef as of March 1st, 2003. We are thrilled to have him!




