• Fine Dining restaurant in Muskoka
  • Lakeside Bistro Casual Atmosphere
  • Only minutes from Huntsville
  • Extensive selection of exceptional wines
  • Specializing in Game, Seafood and Steak
  • Schnitzel Fridays

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.

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.

Check out our fabulous Valentines Day menu on Friday Feb 14, featuring scrumptious three course dinners prepared specially by our chef Sean Hobson. Only $49.95 per person. Treat your sweety to the most romantic evening at the Norsemen. We're also open Saturday and Sunday for Valentines if you want to miss the rush.

New Years Eve at the Norsemen Restaurant

Treat 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.
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 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.
Sean did his apprenticeship at Taboo Resort in the heart of cottage country, Muskoka working under Executive Chef Don Potter. In 2008 Sean left to backpack Europe to extend his culinary knowledge and passion. Upon coming home Sean headed to Toronto to work in notable kitchens such as George, Pangaea, Le Select Bistro and Buca. While working in Toronto Sean became very interested in local, sustainable food. With Muskoka embedded deep in Sean's roots he headed back "home". In 2011 Sean was given the opportunity to work and learn under Executive Chef Andrew Dymond at Taboo Resort as Chef De Partie. Sean is excited to be the Executive Chef of The Norsemen Restaurant and Lakeside Bistro in Huntsville and is looking forward to an exciting season full of fresh, local ingredients. .

"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

Treat 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.

Seasonal Soup
Chef's seasonal creation
Double Smoked Caesar Salad
creamy roasted garlic and parmesan vinaigrette, cured local hen's egg, double smoked bacon, sourdough toast
Grenville Farms Artisan Greens
local radish, heirloom tomatoes, carrots, beet chips, toasted buckwheat, maple sumac vinaigrette
Grilled Calamari
heirloom tomato, black olives, capers, red onion, preserved lemon with white wine brown butter sauce
Milford Bay Smoked Trout Cake
sweet corn, tomato and pea succotash, arugula salad, lemon dill oil, tomato jam
Muskoka Farm Raised Quail
lemon asparagus, barley risotto, beetroot emulsion, pickled fiddleheads
Fresh PEI Cold Water Mussels
red thai curry, fresh lemongrass, coconut broth, kefir lime leaves
Starter $14   •   Main $21

Pan Roasted Free-Range Pheasant
roasted wild mushroom, sweet corn pudding, baby carrots, coq au vin reduction
Slow Roasted Berkshire Pork Belly
white bean puree, beluga lentils, crispy duck egg, kale salsa verde
Seared Georgian Bay Pickerel
toasted quinoa, wilted greens, red pepper puree, grilled asparagus, lemon oil
Fresh Hen Egg Ravioli
lemon herb ricotta, wilted sorrel, fried sage, blistered cherry tomatoes, toasted salted argan oil
Dry Aged Grass Fed Ontario Beef Tenderloin
bacon crusted beef tenderloin, crispy pommes anna, butter poached ramps, caramelized onion purée
Ontario Grass Fed Lamb Sirloin
mint pea purée, roasted fiddleheads, shallot garlic tarte tatin, yukon gold potatoes
Canadian Organic Atlantic Salmon
cedar planked salmon, confit fingerling potatoes, citrus fennel slaw, roasted citrus butter emulsion

Espresso Crème Brûlée
white chocolate bon bon, macerated berry compote
Dark Flourless Chocolate Cake
raspberry oat streusel, belly’s goat cheese honey ice cream
Lemon Curd Mille Feuille
with a strawberry vanilla soup, mint and fresh berries
Ontario Cheese Plate
mix of soft and firm artisanal cheese, house preserves, fruits, breads

Coffee and Tea
Fresh roasted at the Norsemen
Fresh roasted at the Norsemen
Coffee (Regular or Decaf)
Fresh roasted at the Norsemen
Regular, herbal and decaf

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.
Visa, Mastercard and American Express accepted

Back to top

Valentine´s (Friday Feb 14, 2014)

Join us on Valentine´s Day for a romantic dinner by a roaring fire. Treat your sweety to an extraordinary three course menu with dishes like Lobster Ravioli, Pistachio Crusted Breast of Pheasant or Seabass with Lobster Stuffed Potatoes, and Chocolate Canoli. A La Carte or $49.95 prix fixe. Download the Menu here. Our regular menu will also be available. We´re just 10 minutes from Huntsville.

Back to top

Norsemen Restaurant Muskoka Monday BISTRO in Huntsville

A 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. lease download our Monday BISTRO Menu and have a look. Like the man on the radio says...

Norsemen Restaurant Wine List

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.

White Wines

2011 INNISKILLIN Winemaker's Series Riesling $40.00
2010 CAVE SPRING Chardonnay ½ bottle $24.00
New Zealand
2013 OYSTER BAY Sauvignon Blanc $47.00
2012 KIM CRAWFORD Sauvignon Blanc $47.00
2011 DOG POINT Sauvignon Blanc $40.00
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.) (sold out)
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)
2010 SONOMA CUTRER Russian River Chardonnay $55.00
2011 HERVÉ AZO Chablis $55.00
2011 JAFFELIN, Pere & Fils, Pouilly Fuisse $55.00
2010 LOUIS LATOUR Chardonnay (Burgundy) $42.00
2010 SANTA CAROLINA Gran Reserva Chardonnay $45.00
2012 SANTA MARGUERITA Pinot Grigio $40.00

Sparkling Wines And Champagnes

Sparkling Wines
ROEDERER (Napa Valley) $55.00
GAUDRELLE Crémant De Loire Brut $50.00
LOUIS BOUILLOT Cremont De Bourgogne $50.00
BERNARD-MASSARD Brut Luxembourg $45.00
PROSECCO Valdobbiadene (Italy) $40.00
BOLLINGER Special Cuvee Brut $125.00
2002 VEUVE CLIQUOT '02 Ponsardin $110.00
POL ROGER $85.00
MOET & CHANDON ½ bottle $65.00

Red Wines

2011 INNISKILLIN Reserve Pinot Noir $45.00
2010 TAWSE Cabernet Franc $45.00
2010 CAVE SPRING Cabernet-Merlot ½ bottle $24.00
2006 VIRNA Barolo $100.00
2008 ZENATO Amarone $95.00
2006 VILLA I CIPRESSI ZEBRAS Brunello di Montalcino $85.00
A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Sangiovese and Petit Verdot, the 2008 Il Fauno di Arcanum opens with an inky dark color and perfectly ripe aromas of plump cherry and blackberry. Beyond the enticing fruit aromas is a long list of spice and tobacco-related characteristics. This is a thickly layered and opulent Tuscan blend that is enhanced by territory-driven aromas of grilled herb and rosemary oil. The best part for me, however, is the soft richness this wine delivers in the mouth. Score 94. (Monica Larner, eRobertParker.com, Aug. 2013)
2009 ZENATO Ripassa Valpolicella $55.00
2010 CARPINETA FONTALPINO Chianti Classico $49.00
2008 MUGA RESERVA Rioja $49.00
2010 CATENA Malbec $49.00
2010 SANTA CAROLINA Reserva Carmenère $38.00
2010 J. LOHR Seven Oaks Cabernet Sauvignon $52.00
2011 McMANNIS Cabernet Sauvignon $49.00
2011 RAVENSWOOD Zinfandel $45.00
2010 PIRRAMIMMA McLaren Vale Petit Verdot $55.00
2011 Dandelion The Lioness Shiraz $49.00
2012 THE BLACK CHOOK McLaren Vale Shiraz / Viognier $48.00
2010 WOLF BLASS Yellow Label Cabernet Sauvignon $42.00
This is stunning and delicious! It pours very dark. Very svelte, polished yet alive with some sour red fruit and herbal tension as well. The oak is beautifully handled with some fine dark chocolate notes tucked in the corners. The palate is so refined, yet rich and generous. The length is excellent to outstanding. Score 95+ (David Lawrason, WineAlign Jul. 2013)
Gevrey is a large appellation known for making powerful, firm pinots, and in this powerful vintage the character is accentuated even more. Wow, what a great nose with lifted, sensuous, smoky, meaty and spicy notes wound around the blackcurrant-pomegranate fruit. It's medium weight, warm yet dense with all kinds of lift and dynamism on the palate. Excellent to outstanding length. A bit tart and edgy with a mineral finish. Score 93 (David Lawrason, WineAlign May 2012)
The gorgeous 2010 Chateauneuf du Pape exhibits smoked herb, kirsch, cassis and licorice characteristics, a tremendously layered, opulent mouth feel, outstanding concentration and a voluptuous, long finish. A blend of two-thirds Grenache and the rest mostly Syrah and Mourvedre with a touch of Cinsault from 60 yr-old-vines, all aged in old wood foudres, the 2010 Chateauneuf du Pape is deep and full-bodied. One of the great buys of the vintage. Score - 94. (Robert Parker Jr., Oct. 2012)
2009 CHÂTEAU CLAUZET, Ac Saint-Estèphe (Bordeaux)
The 2009 Château Clauzet is easily the best wine produced at this estate to date. Opaque ruby in colour, it details beautifully rugged aromas of 'dusty' black currants, plums, licorice, forest floor, and a hint of mocha, vanilla, and spice. Complex, containing delicious, finely oriented fruit, firm tannins, balanced acidity, and a marvelous hint of black currants and licorice on the finish. Excellent structure, elegance, and sense of completeness. 55% Cabernet Sauvignon, 40% Merlot, 3% Petit Verdot, and 2% Cabernet Franc.. Score: 91 (J. Hitner May 2013)
2009 CHATEAU PREUILLAC Médoc Bordeaux $55.00
2011 LE FERME DU MONTLE PONNANT (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)
2009 CHRISTIAN MOUEIX Bordeaux Merlot $45.00
2011 BEAUJOLAIS VILLAGES Louis Jadot $40.00

House Wines: 750ml - $36.00, 500ml - $26.00, Glass - $9.00
Back to top

Norsemen Restaurant Wine Tasting Dinner Saturday October 26, 2013

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
Back to top

Norsemen Restaurant Recipe of the Month



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)
Back to top

The Norsemen Restaurant Reviews

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

Gift Certificates

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.
Back to top

Norsemen Restaurant Hours for Huntsville Musloka

WINTER (Jan 2 - Feb 22)
Friday and Saturday, Dinner from 5:30
Valentine´s Day Friday Feb 14, from 5:30, Valentine´s Day Menu
Family Day Sunday Feb 16, Dinner from 5:30
CLOSED Feb 23 - Apr 30
SPRING (May 1 to June 22)
Regular Menu: Wednesday to Sunday, Dinner from 5:30
SUMMER (June 30 - Sep 1)
Regular Menu: Tuesday to Sunday, Dinner from 5:30
Bistro Menu: Mondays Jun 30 until Labour Day, Dinner from 5:30
FALL (Sept 3 - Oct 25)
Wednesday to Sunday, Dinner from 5:30
WIine Tasting Dinner (Sat Oct. 25)
CLOSED in November
DECEMBER (Nov 28 - Dec 31)
Thursday to Saturday, Dinner from 5:30
Closed Chritmas Eve and Christmas Day

Make a reservation below
Back to top

“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

“Quiet country restaurant off beaten path”, Benny

“Exquisite”, Trevor