Lakeside Bistro restaurant only minutes from Huntsville Ontario
Extensive selection of exceptional wines
Specializing in Game, Seafood and Steak
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.
Check out our fabulous Mothers Day menu on Sunday May 12, featuring scrumptious three course dinners prepared specially by our new chef David Scoffield. Only $35 per person. Treat your mother or your children's mother to a most romantic evening at the Norsemen. It's also available Friday and Saturday if you want to miss the rush.
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.
He yells back, "Canada."
"But where?" his friend calls back.
"Ontario, north of Toronto, near Huntsville," came the answer.
"The Norsemen, go to the Norsemen Restaurant," his friends calls over.
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. 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.
"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 Muskoka
The 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.
Soup du Jour Inspired and creative tastes for the spring
Spring Salad Vmixed organic leafy greens, cherry tomatoes, nestled in cucumber ring, with creamy chive and buttermilk dressing
Traditional Caesar Salad Young romaine hearts, crispy bacon, herbed croutons and Grana Padano cheese, with creamy garlic dressing
Baked Brie creamy danish brie, baked with apricots in a riesling butter sauce and served with toasted almonds
Smoked Salmon Flatbread Norwegian smoked salmon with, ricotta, dill, spring onions, lemon and sea salt, baked on whole wheat flat bread
Lobster Ravioli with tarragon sauce vin blanc
Spiced Brown Sugar Rubbed Venison Medallions served with house potatoes and apple cider braised onions au jus
Pommery Crusted Rack of Spring Lamb roast New Zealand lamb served with mint roasted potatoes and rosemary jus
Butter Roasted Beef Tenderloin with house potatoes and alba white truffle oil, mushrooms served with cabernet sauvignon sauce
This 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.
2010 LE CLOS JARDIN Village Reserve Chardonnay.
2010 TAWSE Unoaked Chardonnay
2010 TAWSE Reisling
2007 CAVE SPRING Chardonnay
½ bottle $24.00
2011 DOG POINT Sauvignon Blanc Medium bodied with a wonderful concentration of citrus, tropical and spice flavors, it gives a great backbone of refreshing acidity and a long yeasty finish. Drink it now to 2014. Score 91 (Robert Parker, Mar 27, 2012)
2010 KIM CRAWFORD Sauvignon Blanc
2008 KISTLER Vine Hill Vineyard Russian River Chardonnay A sensational effort, the layered, full-bodied 2008 Chardonnay Vine Hill Vineyard exhibits hints of peaches, buttered nuts, white currants, pears and subtle smoke, a rich mouth feel and a long finish. Score - 95 (Robert Parker Jr.)
2010 KISTLER Les Noisetiers Chardonnay The wine offers the customary depth, concentration and remarkable length on the palate that one comes to expect from Steve Kistler, with a ripping undertow of acid that reels in 14.1% alcohol and drives through to the finish. Wood influence is finely measured, and flavours run through the white peach, apricot, lemon and light spice spectrum. Terrific wine. Score - 92. (John Szabo, WineAlign)
2009 SONOMA CUTRER Russian River Chardonnay
2007 LA CHABLISIENNE VIEILLES VIGNES Chablis
2009 BOUCHARD, Pere & Fils, Pouilly Fuisse
2010 LOUIS LATOUR Chardonnay (Burgundy)
2011 SANTA MARGUERITA Pinot Grigio
Sparkling Wines And Champagnes
ROEDERER (Napa Valley)
PROSECCO Valdobbiadene (Italy) 
BOLLINGER Special Cuvee Brut
2002 VEUVE CLIQUOT '02 Ponsardin
MOET & CHANDON
½ bottle $65.00
2009 ANGELS GATE Pinot Noir
2009 CAVE SPRING Cabernet-Merlot
½ bottle $24.00
2006 VIRNA Barolo
2006 FATTORIA DEI BARBI Brunello di Montalcino
2006 ZENATO Amarone
2007 RUFFINO MODUS Toscana This red is phenomenal on the nose, with blueberry, light toasty oak, coffee and sweet tobacco. The palate is full and utterly captivating, with its combination of fruit and very subtle, silky tannins. Goes on and on. Score: 96 (James Suckling, winespectator.com, Oct. 31, 2010)
2008 ZENATO Ripassa Valpolicella
2008 LA MADONNINA Riserva Chianti Classico Savoury and mouth-watering with dark chocolate, blackberry, cassis, leather and happiness. Good acidity: terrific in wine if you actually want to drink it with food. Terrific craftsmanship here. Score 91 (Natalie MacLean, January 21, 2012)
2006 MUGA RESERVA Rioja
2007 MONTECILLO Reserva Rioja
2009 CATENA Malbec
2009 ALAMOS Malbec
2010 SANTA CAROLINA Reserva Carmenère
2010 J. LOHR Seven Oaks Cabernet Sauvignon
2009 BONTERRA Organic Cabernet Sauvignon The nose is complex with meaty/leathery notes, cloves, chocolate and vibrant blackcurrant/juniper. Medium-full bodied, firm and rich - a big wine of substance and character. Excellent length. Score - 90 (David Lawrason, Apr 2011)
2008 McMANNIS Cabernet Sauvignon
2008 SMALL GULLY Mr. Black's Concoction Shiraz
2009 RINGBOLT Margaret River Cabernet Sauvignon
2010 CHATEAU TANUDA Barossa Tower Shiraz
2009 WOLF BLASS Yellow Label Cabernet Sauvignon
2005 KIRWAN MARGAUX This extraordinary wine is the greatest Kirwan made since some of the estate's historic offerings of the mid-1800s. An inky/black/purple color accompanies a gorgeous perfume of incense, crème de cassis, licorice, and subtle wood. It boasts thrilling levels of richness, full body, layers of concentration, high glycerin as well as tannin, and a fabulous 60-second finish. Score - 93-95. (R. Parker Jr.)
2005 CH. GRUAUD LAROSE ST JULIEN Aromas of blackberry, meat and earth follow through to a full body, with velvety tannins and a rich finish. (Wine Spectator) 91 Points
2008 FOMBRAUGE ST. EMILLION GRAND CRU It has a modern classic nose of highly toasted oak, currants, cedar and chocolate. It's very supple, elegant and understated on the palate with some alcohol heat and dusty tannin. Excellent length. Score - 90. (David Lawrason, WineAlign)
2007 PRESIDENTE NONCIATURE CHÂTEAUNEUF DU PAPE The only 2007 I tasted is the 2007 Chateauneuf du Pape Nonciature (60% Grenache, 30% Syrah, and 10% Mourvedre aged in small new oak, one-year-old oak, and old foudres). It reveals subtle spicy vanillin/toast notes that are nicely blended with the kirsch liqueur, black currant, lavender, licorice, and meaty characteristics. This deep, full-bodied, savory wine possesses fresh acidity, silky tannin, and a layered, complete style. Score - 91. (Robert Parker Jr., Oct. 2009)
2008 ST. GEORGES ST. EMILLION
2006 VIEUX CHATEAU GACHET LALANDE-DE-POMEROL
2010 DOMAINE LES GRANDS BOIS MAXIMILIEN (Côtes du Rhône) The 2010 Côtes du Rhône-Villages Cuvee Maximilien (50% Grenache, 35% Mourvedre and 15% Syrah from 12-50 year old vines) was aged in old barrels for four months prior to being bottled unfiltered. Copious aromas of underbrush, loamy soil, sweet kirsch, black currants and spice box are followed by a spicy, peppery wine with excellent fruit, intensity and density as well as a medium to full-bodied style. Score - 92. (Robert Parker Jr., Aug. 2011)
2007 GUIGAL GIGONDAS
2009 DOMAINE GILLE Pinot Noir (Côtes de Nuits Villages)
2009 FERRATON ST JOSEPH LA SOURCE (Côtes du Rhône)
2008 BOURGOGNE Chanson Pinot Noir
2009 BEAUJOLAIS VILLAGES Louis Jadot
House Wines: 750ml - $36.00, 500ml - $26.00, Glass - $9.00 Back to top
Norsemen Restaurant Recipe of the Month
WHITE ONION VELOUTE WITH TRUFFLE AND SHITAKE MUSHROOMS
1 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
1. 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)
From "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. Back to top
A 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 Musloka
SPRING (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