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The Norsemen Restaurant is recognized for its fine European, Canadian and international cuisine. Treat yourself to outstanding game, seafood, steak and ribs in a historic lodge with stone fireplaces and a rare 'Old Muskoka' ambience. Or try our Monday night Bistro menu with gourmet pizzas, wings and ribs. The Norsemen has a reputation for great food and great times. Get off the beaten path, enjoy the lakeside view, and savour the superb cuisine. Enjoy an extraordinary dining experience with a superb view of Walker Lake from the screened porch or, inside, in a rare Muskoka ambience of wood beamed ceilings and stone fireplaces. Located just 10 minutes from Huntsville, at the edge of Walker Lake, the Norsemen Restaurant has earned its superior reputation over more than 40 years of truly exceptional dining.
We have a fabulous menu of freshly prepared fine cuisine of the highest quality and presentation, at reasonable prices. Our wine list is carefully selected to offer a wide range of fine wines to compliment your meals. Perfect for people who want a hearty, quality and relaxing dinner after a hard day's work or play.
Les manages both the restaurant and the secluded and peaceful cottage resort situated on Walker Lake. He enjoys his wines and personally chooses an impressive array of premium quality examples from all over the world, to complement the superb cuisine.
Les is thrilled to introduce Chef David Scoffield as the new chef of the Norsemen Restaurant. David is excited to bring his culinary vision to the Norsemen, and to the food lovers of Huntsville, Dwight and the greater Muskoka area. Chef David Scoffield was classically trained in French cuisine under master chefs Peter Eggar and Enricho Montecci. "We love to show off and we want people to have such an enjoyable evening that they will want to return with their friends," says Les. Spring Menu Norsemen Restaurant in Huntsville MuskokaThe Norsemen Restaurant is the perfect place to treat yourself to a casual night out in a relaxed atmosphere on our screened in porch overlooking the lake. All of our seafood entrees are served with daily potato and fresh seasonal vegetables. As well, our seafood comes from sustainable fisheries with environmentally conscience. Like the guy on the radio says... Put down the BBQ tools and come over in your jeans or shorts.
This menu is prepared and presented for you by Chef David Scoffield. Please allow more time for preparation on busier nights. Thank you and enjoy. Taxes and Gratuities are not included in the above prices. Gratuity of 15% will be added to parties of 8 or more. Back to topMother´s DayTreat yourself on Mother´s Day for a romantic dinner on the lakeside porch. Just 10 minutes from Huntsville.
Norsemen Restaurant Muskoka Monday BISTRO in HuntsvilleA new lighter menu for a casual summer evening, served Mondays in the summer until Labour Day. Gourmet pizza, wings, ribs and sandwiches with a fine dining twist. Like the man on the radio says...
Norsemen Restaurant Wine ListThis is a portion if the Norsemen's wine list. Assembled with great care, the contents have been chosen to compliment any meal.Allow us to recommend the perfect accompaniment for your dining pleasure. White Wines
Sparkling Wines And Champagnes
Red Wines
House Wines: 750ml - $36.00, 500ml - $26.00, Glass - $9.00 Norsemen Restaurant Recipe of the MonthWHITE ONION VELOUTE WITH TRUFFLE AND SHITAKE MUSHROOMS
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INGREDIENTS1 teaspoon butter1 teaspoon flour 2 sliced white onions 1/2 cup 10% cream 1/2 cup 35% cream 1 cup chicken stock 1 tablespoon sugar 1 bunch thyme salt and white pepper to taste METHOD1. in a saucepan over medium high heat add butter and stir until melted2. add onions and sauté until they become translucent 3. add flour and stir into the onions until fully incorporated, about 2 to 3 minutes 4. add chicken stock, and thyme 5. bring liquid to a simmer lightly dust with sugar a bit at a time depending on your taste 6. season with salt and white pepper (may omit pepper) The Norsemen Restaurant ReviewsFrom "The Muskokan"Review by Andrew Wagner-Chazalon Thursday, July 24, 2008 Before you even get to Limberlost Road, you can feel the tension slipping away. A few minutes later, as you wend your way up the drive toward Walker Lake, any remaining stress from the workday is gone. You're only 10 minutes outside Huntsville, but you feel like you've entered a different world. For decades, travelers and diners alike have enjoyed that sensation as they arrived at The Norsemen, an inn on the shores of Walker Lake. Now under new ownership, it has lost none of its charm, as we discovered when we visited last week. Les and Suzi Gayne are the new owners of The Norsemen, and it's clear they're taking a hands-on approach to the business. Les greeted us at the door, and soon joined us at the table for a chat. As we perused the menu, we asked Les to suggest some of his favorites. It soon became clear that he is a man of many favorites, as he named several preferences among the 10 starters and 10 mains. We opted to follow at least some of his suggestions, including the gravadlax for my appetizer. My companion had been contemplating the salads - the Montmartois looked particularly tempting, described as a 'caesar-like beauty' with garlic, Dijon, emmental and pancetta. We'd also both been contemplating the goat cheese tart on a homemade puff pastry. In the end, she ordered the French onion soup, a dish Les likes so much that even the menu quotes him as saying he loves it. We could soon see why: it's rich, satisfying and filling, the caramelized onions nicely complementing the emmental cheese. My gravadlax was made on-site by chef Harvey Cross, and tasted fresh, creamy and satisfying. With dill mayonnaise and a few squeezes of lemon, it was a lovely way to start the meal. For the entrees, I was sorely tempted by the filet of beef St. André, a steak topped with a slice of St. Andre cheese and a red wine sauce. I was curious to see how these elements would go together, how the intensely buttery cheese would go with a fully flavored slice of beef. The same dish is also available with foie gras instead of cheese. But my curiosity will have to be satisfied another time, for I opted instead for the reindeer loin. Reindeer is the domesticated version of caribou, and its meat is rich and lean with an almost creamy texture. It is best served thinly sliced and lightly cooked, which is just how mine arrived. The basil-red currant sauce provided the fruitiness that suits game so well, the basil providing a pleasing complexity. It was accompanied by roasted red and gold potatoes, crisp-tender asparagus, whole baby carrots, and a vegetable that had me appreciative but puzzled until I was told it was julienned celery root. (Chef Cross later said the dish has even puzzled other chefs, some of whom have thought it was kohlrabi.) My companion chose one of the two options for duck confit, which is served either atop a salad or with hot vegetables. The duck itself was crisp-fried on the outside, the meat tender and juicy from the slow-poaching that confit requires. The orange salad provided a light counterbalance, perfect for a warm evening. To accompany our dinners we chose from the extensive wine list, much of which is available by the glass or half litre, I simply requested "an Australian red" and was delighted with a glass of Hardy's Shiraz Cabernet-Sauvignon. My companion asked for an Ontario riesling, and enjoyed a glass from Thirty Bench, a small vineyard in Beamsville.
The dessert menu at The Norsemen is small but interesting, a mere five dishes including a fruit tart that changes daily. My companion is a sucker for creme brulee, and was pleased with the creamy, not-too-sweet dish she received. I opted for the white chocolate chevre cheesecake, which turned out to be unlike any cheesecake I've ever tasted. Unbaked, it is rolled in praline before being sliced and presented in a martini glass atop a serving of blueberry sauce. The only sweetness comes from Grand Marnier, which also gives it a hint of bitterness. Truly a remarkable dessert; it alone is worth the drive to Walker Lake. Gift CertificatesA gift certificate to the Norsemen Restaurant is a wonderful way to show someone you care for them on their birthday or anniversary, or just to thank someone for a job well done or for being a great friend. You can call or click Gift certificate to buy it online and we'll be glad to mail it out.Norsemen Restaurant Hours for Huntsville MuslokaSPRING (May 1 to June 23)Regular Menu: Wednesday to Sunday, Dinner from 5:30 SUMMER (June 25 - Sep 2) Regular Menu: Tuesday to Sunday, Dinner from 5:30 Bistro Menu: Mondays July 1 until Labour Day, Dinner from 5:30 FALL (Sept 5 - Oct 27) Wednesday to Sunday, Dinner from 5:30 Closed in November DECEMBER (Dec 1 - Dec 31) Thursday to Saturday, Dinner from 5:30 Closed Chritmas Eve and Christmas Day WINTER (Jan 2 - Mar 23) Friday and Saturday, Dinner from 5:30 Valentine´s Day Thursday Feb 14, from 5:30, Valentine´s Day Menu Family Day Sunday Feb 18, Dinner from 5:30 Back to top
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“Fine Dining in the middle of nowhere...”, bonbon30 “Amazing Food, Great Hosts”, Cnd_Traveller “A hidden gem in the woods near Algonquin”, Allvodi “Best Meal ever in Huntsville”, LoJoll “Quiet country restaurant off beaten path”, Benny “Exquisite”, Trevor | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Les Gayne, owner of the Norsemen Restaurant, recalls the story of a recent guest telling of how he learned about the restaurant. "The fellow was leaving his home in San Francisco, rushing to catch a cab to the airport when a friend calls to him from across the street, asking him where he was going.
With 20 years of culinary experience under his belt, David looks to add his own touch to cuisine at one of Muskoka's premiere dinning destinations, the Norsemen Restaurant, where he is the new executive chef starting December 1st, 2012. David enjoys travelling to places such as the Loire Valley and California for culinary inspiration, and shares his love of cooking with others by teaching culinary seminars. David understands the principles of both great food and great service and he is delighted to have to the opportunity to share that with you.
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Last Updated May 14, 2013
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