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 and our authentic charcoal BBQ featuring wings, ribs and pulled pork and chicken. 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.
The Norsemen Restaurant has earned its superior reputation over more than 40 years of truly exceptional dining. Enjoy an extraordinary dining experience with a superb view of Walker Lake from the screened porch. Just 10 minutes from Huntsville off Limberlost Rd.
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.
Father´s DayTreat yourself on Fathers Day weekend Fri June 13 to Sunday June 15,featuring maple smoked baby back ribs with choice of garlic mash or baked potatoes and chard corn, or a hearty 12 ounce rib eye with red wine rosemary garlic reduction, choice of choice of garlic mash or baked potatoes and seasonal vegetables. Or perhaps, pickerel, duck, lamb, bison or anything else from our regular Norsemen menu -->
New Years Eve at the Norsemen RestaurantTreat your sweety to a romantic New Year's Eve of dinner and dancing with Sean Connon live. Relax in our historic lodge by a roaring fire, savour the superb cuisine and join in the fun as Sean plays guitar and sings all your favourites from the 60's and 70's to the present. Click here for our Norsemen Restaurant New Year´s Eve menu. Only $65 per person. Reserve soon - space is limited! Please call for reservations: 705-635-2473
Back to top
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.
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 have Chef Sean Hobson as the chef of the Norsemen Restaurant. Sean is excited to bring his culinary vision to the Norsemen, and to the food lovers of Huntsville and the greater Muskoka area. In 2004 Sean graduated from Canada's only Military high school Robert Land Academy. Sean then attended Loyalist College for Hotel & Resort Management. Shortly after he found his passion for culinary arts. With this new found interest he headed for Niagara College and graduated from The Culinary Management & Apprenticeship program with an academic scholarship.
"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 MuskokaTreat yourself to mouth watering game, seafood and steak in our historic lodge with stone fireplaces, wood beamed ceilings and "Old Muskoka" charm. Delight in a diverse menu beginning with appetizers like Grilled Calamari or Fresh PEI Cold Water Mussels. Unwind with savoury dishes such as Ontario Grass Fed Lamb Sirloin, Seared Georgian Bay Pickerel or Fresh Hen Egg Ravioli. Stretch the languorous evening further with dreamy desserts like unbelievable Espresso Crème Brûlée or decadent Lemon Curd Mille Feuille.
This menu is prepared and presented for you by Executive Chef Sean Hobson.
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.
Artist´s (August 16-17, 2014)Join us on the Artists of the Limberlost Weekend for a special $42.95 three course fixed price dinner on Saturday or Sunday after your tour. Have a look at additional Artists of The Limberlost works on display and treat yourself to our special "Artist Inspired" menu. Please download our Artist of the Limberlost Menu and have a look. We're open at 5:00pm this weekend.
Back to top
Norsemen Restaurant Muskoka Monday BISTRO in HuntsvilleA new lighter menu for a casual summer evening, served Mondays in the summer until Labour Day, starting June 30. Gourmet pizza, wings, ribs and sandwiches with a fine dining twist. lease download our Monday BISTRO Menu and have a look. 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.
Sparkling Wines And Champagnes
House Wines: 750ml - $36/$48, 500ml - $26/$36, Glass - $9/$12
Norsemen Restaurant Wine Tasting Dinner Saturday October 26, 2013
Back to top
An annual tradition for 24 years. This year we teamed up with internationally renowned Sommelier Peter Boyd to create a spectacular five course dinner paired with wines selected from around the world to deliver the perfect food/wine match.
Start off with a Tutored Wine Tasting - a unique wine tasting lesson comparing different wine styles and varieties. Afterwards, a sumptuous feast including Salad of Lobster and Caviar, Roast Quail with Moroccan Raz el Hanout Spices and Loin of Elk awaits you.
Check out our Norsemen Restaurant Wine Tasting Dinner and have a look.
Don't miss out on this amazing adventure in food and wine.
Reserve soon - space is limited!
$95 per person, not including tax and gratuities
Please call for reservations: 705-635-2473
Norsemen Restaurant Recipe of the Month
WHITE ONION VELOUTE WITH TRUFFLE AND SHITAKE MUSHROOMSBack to top
INGREDIENTS1 teaspoon butter
1 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 melted
2. 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 Reviews
From "The Muskokan"
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, for Xmas or just to thank someone for a job well done or for being a great friend. You can call us at 800-565-3856 or email us at Norsemen Gift Certificate. We'll be glad to mail it to you or the recipient, or we'll keep it for them here until they come.
Back to top
Norsemen Restaurant Hours for Huntsville MuskokaFALL (Sept 3 - Oct 25)
Wednesday to Sunday, Dinner from 5:30
WINE TASTING DINNER (Sat Oct. 25)
CLOSED in November
DECEMBER (Nov 28 - Dec 31)
Thursday to Saturday, Dinner from 5:30
OPEN NEW YEARS EVE (Wed Dec 31)
CLOSED Christmas Eve and Christmas Day
WINTER (Jan 2 - Mar 21)
Friday and Saturday, Dinner from 5:30
VALENTINE´S DAY Saturday Feb 14, from 5:30, Valentine´s Day Menu
FAMILY DAY Sunday Feb 15, Dinner from 5:30
CLOSED Mar 23 - Apr 30
SPRING (May 1 to June 29)
Wednesday to Sunday, Dinner from 5:30
SUMMER (June 30 - Aug 31)
Tuesday to Sunday, Regular Menu, Dinner from 5:30
Make a reservation below
“One of the best places we have eaten in the world”, GTLRacing
“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