&

The-Grindstone-Steak-House-Logo

The Grindstone Steakhouse – Now Open!

Website Updated January 26, 2018.

123 Water Street West
Brockville, ON K6V 3M2
phone 613 345 7098

The Robert Shepherd Grist Mill site constitutes one of the oldest areas in Brockville. While other 19th century buildings remain in the area, Shepherds is the last building left in use of the nine that once utilized the waterpower of Buell’s Creek. It is now known as the The Grist Mill.

GOOD FOOD MAKES US HAPPY. ONE OF OUR FAVOURITE THINGS TO DO IS TO SQUEEZE AROUND THE TABLE AND ENJOY A GREAT MEAL WITH OUR FRIENDS AND FAMILY. THIS RESTAURANT HAS BEEN DESIGNED SO PEOPLE WHO LOVE GOOD FOOD CAN GET TOGETHER AND ENJOY DELICIOUS FOOD AND CELEBRATE THE PLEASURES OF FRIENDSHIP.

We invite you experience food with an Italian and Mediterranean flare.

 

Monday – Friday 11:30 am – 2:00 pm

ANTIPASTI/Appetizers

Soup of the day

Prepared daily 7

French Onion Soup

Classic French onion soup , cartelized sweet onions, light beef broth, with our homemade crostini and provolone cheese   9

Bruschetta Field tomatoes, red onion, garlic, parmesan, feta and a balsamic drizzle VEG 12.00

Mussels

1lb fresh steamed mussels serve in a white wine sauce or marinara sauce GF $12

Calamari

Rings dusted in rice flour, deep fried until golden, served with smoked paprika aioli GF $12

INSALATE/Salad

Italian Salad GF VEG

Mixed greens with mixed greens, artichokes, roasted red peppers, tomato onion, cucumber and olives and feta cheese with an Italian dressing

9 small 14 large

Roasted Beet Salad

Roasted Beets with goat cheese,  on a bed of greens with goat cheese and toasted spiced pecans with a white wine vinaigrette

9 small   14 large

Caesar Salad

Romaine lettuce with house made dressing, croutons, bacon and parmesan

9 small 14 large

(you can add one of these sides to any salad)

Grilled Chicken 6

3 jumbo shrimp sautéed in garlic butter 8

 

 

PIATTO PRINCIPALE/Main dishes

Rigatoni Pasta with Meat Balls

Rigatoni and meatballs with Italian Cheese ~ Rigatoni and meatballs in a slightly spicy tomato sauce with fresh spinach and Italian cheeses. 17

Spaghetti Carbonara

Prepared dailyRoasted red pepper, parmesan cheese, cream sauce, bacon, mushrooms and chicken, with spaghetti served with garlic bread   16

Fettuccine Caruso

Artichoke hearts, baby spinach broccoli and roasted red peppers and fettuccine noodles tossed in fresh light lemon and garlic white wine sauce  sauce   16

Moretti Beer Battered Fish

House battered haddock served with fresh cut fries and tartar sauce  – 1 piece 14

Fillet of Sole

Dusted in rice flour and pan fried served with a lemon beurre blanc and chef salad 16 GF

 

Melanzana alla Parmigiana

Eggplant dusted with bread crumbs, topped with house made tomato sauce, mozzarella and Parmesan cheese, served with spaghetti     15

 

 

Chicken Parmigiana

Hand breaded chicken cutlet, topped with tomato sauce, mozzarella and parmesan, served with a side of spaghetti and tomato sauce 17

(Pastas can be made with gluten free noodles. Please ask your server)

SANDWICHES/PANINI

All sandwiches come with your choice of soup, salad or fries.  If you would like to upgrade to the Italian salad, Beet salad or Caesar salad or Onion Soup please add 3

Meatball Sandwich

House made meatballs topped with a tomato meat sauce and melted mozzarella cheese on garlic bread   16

 

 

Chicken Club Pressed Panini

Bacon, grilled chicken, Swiss cheese and pesto aioli 14

Ham and Cheese Panini

Ham, cheddar cheese, baby spinach, apple and maple butter 14

Prime Rib Melt

Shaved prime ribwith sautéed mushrooms, caramelized onions, and mozzarella cheese, served on warm ciabatta bread with a side of jus for dipping 14

Grilled Vegetable Panini

Zucchini , red onion, peppers and spinach with aged cheddar and red pepper aioli 14

Chicken Quesadilla

Roasted red peppers , caramelized onions, mushrooms and  chicken, served with sour cream and salsa  14

 

 

Ask your server about our dessert selection

We acknowledge dietary restrictions and do our best to accommodate  – please inform your server

GF- Gluten Friendly
(Some items marked gluten friendly do come with a side order of bread, please tell server that you do not want the bread

VEG- Vegetarian

Book your private function in our upstairs banquet room and downstairs in the Grindstone Lounge
Ask server for details

PLEASE NOTE; ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

 

Monday – Saturday from 5:00 pm


ANTIPASTO/ APPETIZERS

Bruschetta

Field tomatoes, red onion, garlic, herbs, parmesan, feta and a balsamic drizzle  $12VEG

P.E.I. Mussels

1 Ib of fresh P.E.I. mussels served in a white wine and garlic butter sauce or a housemate tomato sauce, both served with garlic bread $12

Portobello Mushrooms

Portobello mushrooms stuffed with caramelized onions ,roasted red peppers and goat cheese $12

Calamari

Lightly dusted and served with smoke red pepper aioli $12

Gamberi Sambuca

Jumbo shrimp with a Sambuca cream sauce $14

ZUPPA, INSALATE/SOUP,SALAD

Zuppa,

Daily house made soup $7

Escargot with a pesto cream sauce

Escargot sautéed in our house made pesto cream sauce, served with garlic bread  $12

 

French Onion Soup

Classic French onion soup caramelized onions, light beef broth topped with a crostini and provolone cheese $9

Caesar Salad

Romaine lettuce tossed with our house dressing, croutons, bacon and parmesan cheese
$9 small $14 large

Caprese Salad

Fresh tomatoes, sliced bocconcini cheese and fresh basil, topped with extra virgin olive oil and balsamic vinegar

$9 small $12 large

Roasted Beet Salad with Goat Cheese

Roasted beets on a bed of greens with goat cheese tossed with almonds and served with a white wine vinaigrette

$9 small $14 large

Italian Salad

Mixed greens with artichokes, roasted red peppers, tomatoes, onions, cucumber, feta cheese, olives, hot peppers, with an Italian dressing
$9 small $14 large 

PRIMA/PASTA

Linguine Pescatore

Linguine pasta with three sea scallops, three jumbo shrimps and mussels, baby spinach, roasted red peppers

and artichokes, in an olive oil, garlic and white wine lemon sauce  $34

Fettuccine Gorgonzola

Fettuccine, chicken, mushrooms, spinach, sundried tomatoes and squash, tossed in gorgonzola cream sauce $26

Three Cheese Cannelloni

Mozzarella, parmesan, ricotta cheese, spinach and roasted red peppers baked in a tomato sauce $22

Rigatoni with Meat Balls and Bolognese Sauce

Rigatoni with house made meatballs in a tomato meat sauce $23

Contorni/ Sides

(Additions to your order)
3 Jumbo shrimp $9
Grilled chicken breast $8

CENA/DINNER

(all dinner selections come with roasted potatoes and fresh vegetables)

Sogliola Al limone

Pacific sole, lightly dusted with rice flour, pan seared and served with a lemon beurre blanc $23 GF

Salmon a Griglia

Pan seared Atlantic salmon with a glaze made with Gibbons maple syrup and pistachios $28 GF

Carre di Agnello

1/2 rack of New Zealand spring lamb with au jus infused with a mint sauce $33

Pollo di Trento

Breaded chicken breast stuffed with artichokes, mushroom, provolone and topped with a roasted red pepper cream sauce $26

Striploin Bistecca

10oz AAA striploin steak with crispy onions $33

Vitello Scaloppini al Marsala

Tender milk fed veal topped with mushrooms and a Marsala sauce $27

Vitello Piccata

Tender milk fed veal with a lemon, white wine and caper sauce $25

Vitello Parmigiana

Tender milk fed veal dusted with bread crumbs topped with house made tomato sauce, mozzarella and parmesan cheese, and served with spaghetti $26

Pollo Parmigiano

Chicken breast dusted with bread crumbs topped with house made tomato sauce, mozzarella and parmesan cheese, and served
with spaghetti $25

Melanzane alla Parmigiana

Eggplant dusted with bread crumbs topped with house made tomato sauce, mozzarella and parmesan cheese, and served
with spaghetti $22

We acknowledge dietary restrictions and do our
best to accommodate

please inform your server

GF- Gluten Friendly:
All gluten-friendly items are prepared with gluten free
ingredients; however, cross contamination may occur during preparation.
(Some items marked gluten friendly do come with a side order of bread,
please tell server that you do not want the bread)

VEG- Vegetarian
Book your private function in our upstairs banquet room or
downstairs in the Grindstone 
Ask server for details.

(HST not included)

PLEASE NOTE; ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

Banquet Menus


BREAKFAST MENU

A selection of muffins and croissants served with coffee and tea $6.50 per person

Add fresh fruit and yogurt for $3.75 per person

—-

LUNCHEON and DINNER BUFFETS

#1 Working Lunch

Soup – mushroom or tomato bisque

Sandwich Platters1 ½  sandwiches per person.  Traditional tea triangles served on a selection of whole wheat and white bread Egg salad, Albacore tuna, cream cheese and cucumber, ham and cheese

Homemade Brownies and Cookiesa selection of homemade brownies and oatmeal cookies

$16.95

—-

#2 Buffet

Ceasar Saladromaine lettuce with house dressing, bacon, croutons and parmesan cheese.

Meat Lasagna – classic meat lasagna filled with layers of homemade tomato meat sauce, creamy ricotta, al dente noodles, and topped with mozzarella and parmesan cheese

Vegetarian Lasagna – classic vegetarian lasagna filled with layers of vegetables homemade tomato sauce, creamy ricotta, al dente noodles, and topped with mozzarella and parmesan cheese

 Sticky Toffee Pudding – our homemade pudding served with fresh cream

$25.00

—-

#3 Buffet

(choose 2 salads)

Spinach salad, Caesar salad, Garden salad, Asian noodle salad, tomato and feta salad, Greek salad

(Choose 2 items)

Pork tenderloin with grilled fruit
Spinach and ricotta cannelloni with a béchamel sauce
Grilled Atlantic salmon with a lemon cream sauce
Breast of chicken in a light Dijon cream sauce
Chef’s vegetables and roasted potatoes

Desserts:
Fresh seasonal sliced fruits
Assortment of mini tarts (Butter, Chocolate Pecan, Lemon Meringue)

—-

SIT DOWN DINNERS

#1

(a choice of)

Roasted red pepper bisque
or
 mushroom soup
or
Caesar salad, romaine lettuce with house dressing, bacon, croutons and parmesan cheese.
Spinach and mixed green salad with almonds, basil, green onions and a yogurt and honey dressing

Chicken Supreme served with  a wild mushroom ragout
or
Pork Tenderloin with a fruit compote
or
Salmon a la griglere with a Gibbons maple syrup and a pistachio crust
(the above are served with the Chef’s seasonal vegetables)
or
Linguine a la Verde with bocconcini, red onions, sweet peppers, cherry tomatoes and spinach tossed in a pesto sauce topped with almonds

$37.00

—-

#2

(a choice of)

A Garden Salad with a mixture of greens, cucumber, tomatoes and red onions with grilled tiger shrimps
or
Caprese Salad vine ripe tomatoes, bocconcini cheese, fresh basil, topped with extra virgin olive oil and balsamic vinegar
 
8 oz AAA Prime Rib of Beef served with Yorkshire pudding au jus, oven roasted potatoes and Chefs choice of seasonal vegetables
or
Pan seared Artic Char with a fruit Salsa
 
½ Rack of New Zealand Lamb herb crusted served with demi glaze
(the above are served with the Chef’s seasonal vegetables)
or
Fettuccine Pavarotti, fettuccine pasta with jumbo sea scallops, baby spinach and artichokes, in an olive oil, garlic and white wine lemon sauce
Chocolate and raspberry tartufo or Crème Brule
Coffee and Tea

$45.00

COCKTAIL PARTIES – HORS D’OUEURVES – COLD

Fresh fruit seasonal kebobs – $22 per dozen

Bocconcini and tomato skewers – $24 per dozen

Shrimp, chiles, snap peas with tarragon on a crustini – $26.00 per dozen 

Smoked salmon on toasted pumpernickel with capers and lemon – $24 per dozen

Prosciutto crostini: prosciutto on a toasted crostini with fruit

Charred Chicken with a tomato basil couli

HOT

Mini brushetta  field tomatoes, red onion, garlic and parmesan, feta and a balsamic glaze  – $22 per dozen

Mini quiches Artisan cheese and mushroom $24 per dozen

Satays and kebobs:
$26.00 per dozen
Beef – hoisin, ginger, garlic and sherry marinated sirloin grilled to perfection and served with a wasabi dipping sauce
Chicken – marinated and served with a peanut sauce
Shrimp – tiger shrimp marinated with garlic and lime and cilantro dipping sauce
Spanokopita – filo pasty with spinach and feta cheese $20 per dozen

Pizza:
Mini Pizzas served on naan bread
Your choice of
Roast beef and gorgonzola with caramelized onions
Chicken with sundried tomatoes and boccocini cheese and pesto
Grilled vegetables with a zesty tomato sauce and mozzarella cheese
$28 per dozen

Date and chorizo bites:
Dates stuffed with chorizo and wrapped with bacon $26 per doze

FOOD STATIONS

Cocktail Stations offer an alternative to the formality of a sit down meal while being more substantial than a passed hors d’oeuvre reception. Food stations give your guests a chance to mingle. There are many possible ways to layout this style of event making it ideal for a number of different setups, Cocktail Station menus can be playful or formal, follow a theme or comfort food, passed or interactive.

FOOD STATIONS
(food stations run for one and half hours and are for a minimum of 30 people)
Build your own menu from the following list of suggestions.

Carving Station
Chef carved to order herb and Dijon crusted AAA Top sirloin of beef, prime rib, pork loin, assorted sliced dinner rolls and  toppings to include béarnaise,  mayonnaise, caramelized onions, horseradish cream, and roasted red pepper aioli  served on a mini artisan roll $17..00 pp
(please chose one)

Pasta Station
Made-to-order pasta with our homemade sauces. Toppings to include assorted roasted vegetables, In house Italian sausages, grilled chicken breast and shrimp, fresh parmesan and chili flakes $15.00 pp

Antipasto Station/Harvest Station
A selection of Italian meats and house made sausages, marinated salad, spiced olives, roasted peppers, grilled zucchini and eggplant, assorted cheeses accompanied by a selection of crudites, Tuscan bean spread, lemon and red pepper hummus  and spinach dip and crisp pita triangles $15.00 pp

Cold Station
Caesar and house salad with our homemade dressings
$9.00 pp

Dessert Station
A selection dessert
Pavolva, Sticky toffee pudding, Cheese Cake, Fresh Berries with Cream, Tiramisu $9.00 pp

THE MILL RESTAURANT

The Mill is a full-service gourmet catering company that specializes in creating a wide range of foods, services and dining experiences for a variety of occasions.
Whether it’s for your next office event or a gathering at your home, or an event at the Mill our staff will ease all the stress that comes with hosting a party. We’re there from start to finish — to pass hors d’oeuvres, plate the meal, refill wine glasses and clear the table.  We can also to deliver freshly prepared meals for a business lunch.
A selection of menus can be accessed on this page.  Dinners can be totally customized to be unique and suit your needs and budget. We’re happy to provide delicious options for guests with dietary restrictions.
Why choose us?  Finding the right caterer to help you achieve your vision can be difficult. We want you to feel like a guest at your own event. We can create an experience that will be distinctive and memorable. Let us give you the opportunity to sit back, relax, and enjoy your party.
Please feel free to contact us and we would be more than happy to meet with you to begin the planning.

CATERED EVENTS

Lunch
All menu items are for a minimum of six people or more

Sandwich Platters
(1 ½ Traditional tea triangles served on a selection of whole wheat and white bread)
Egg salad, tuna, cream cheese and cucumber, ham and cheese 7.95

Open Face
(2 per person)
Smoked salmon with capers and lemon, roast beef with crème fraiche horseradish, Hummus with tomato, spouts and lemon aioli, shrimp salad 8.95

Soup
Lentil, mushroom or tomato bisque 7

Quiche
Smoked salmon and dill 9
Artisan cheese and mushroom 9

Meat Pie
Traditional beef and mushroom
Chicken with dill

Fruit Boards
A selection of season fruit $35 (small) $45 (medium)

Cheese and Fruit Boards
A selection of imported and domestic cheese
$35 (small) $55 (medium)

PLEASE NOTE; ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

Wine List


House White Wine

Santa Carolina Chardonnay (D) Chile
Bright, intense golden colour, hint of vanilla and tropical fruits  
5 oz. Glass $6.50         8 oz. Glass $9.50        ½ L $19.         1 L $32.

Folonari Soave (XD) Italy
Pale straw colour, light citrus aroma, dry finish
5 oz. Glass $7.50         8 oz. Glass $10.50        ½ L $20.         1 L $34.

Barefoot Pinot Grigio (D) California
Tart green apple flavours get down with a white peach undertone. Floral blossoms and citrus aromas do the tango. Light-bodied with a bright finish
5 oz. Glass $7.50         8 oz. Glass $10.50        ½ L $20.         1 L $34.

Dienhard Green Label Riesling (MS) Germany
Green apple, spicy fruit, mineral note, fresh and light
5 oz. Glass $7.50         8 oz. Glass $10.50        ½ L $20.         1 L $34.

Ernest and Julio White Zinfandel (S) California
Light bodied, flavours of cherry, watermelon and raspberry
5 oz. Glass $7.50         8 oz. Glass $10.50        ½ L $20.         1 L $34.


White Wine by the Bottle

Bolla Pinot Grigio (D) Italy $28.
Medium bodied, great structure with tart peach, lemon, pear, nectarine and lime

Folonari Pinot Grigio (XD) Italy $32.
Fresh and youthful apple and lemon rose

Wolf Blass Yellow Label Chardonnay (XD) Australia $36.
Full bodied, intense flavour, and warm spice

Kim Crawford Sauvignon Blanc (D) New Zealand $42.
Intense tropical fruit and fresh cut grass

Oyster Bay Sauvignon Blanc (XD) New Zealand $42.
Zesty and aromatic with lively penetrating fruit characters

Barefoot Bubbly Sparkling Pinot Grigio (M) California $32.
Refreshing citrus flavours with aroma of sweet orange blossoms

Zonin Prosecco (200ml) (D) Italy $10
Rich aromas of ripe fruit and flavours


House Red Wine

Cono Sur Cabernet Sauvignon/Shiraz (D) Chile
Ruby red, blackcurrant, plum and cherry
5 oz. Glass $6.50         8 oz. Glass $9.50       ½ L $19.         1 L $32.

Barefoot Merlot (D) California
The perfect combo of cherry, boysenberry, plum and chocolate flavours. Raised right, it’s well-rounded with mild tannins
5 oz. Glass $7.50         8 oz. Glass $10.50        ½ L $19.         1 L $34.

Cantina di Negrar Valpolicella (XD) Italy
Aromas of ripe red berries and spice, medium bodied
5 oz. Glass $7.50         8 oz. Glass $10.50        ½ L $20.         1 L $34.


Red Wine by the Bottle

Folonari Valpolicella  (XD)  Italy $32.
Fresh cherry, floral and spice, medium bodied

Ruffino Chianti  (XD)  Italy $33.
Ruby red color, a fresh fruity bouquet

Masi Campofiorin  (D)  Italy $46.
Rich full bodied, round and velvety

Amarone Cesare (XD) Italy $78.
Ethereal orange aura that highlights your glass with warm colour

Carnivor (M)  California   $38.
Hints of blackberry, caramel, coffee and roasted oak

Lindemans Shiraz (D) Australia  $28.
Black cherry flavours that linger with a long finish

Mirassou Pinot Noir  (XD)  California $32.
Flavors of cherry, strawberry and red currant, which are supported by light vanilla and oak notes. This wine is well balanced with a round, full mouth feel

J. Lohr Seven Oakes Cabernet Sauvignon (XD) California $48.
Intense aromas of blackcurrant, cedar, vanilla and black cherry, full bodied

Ravens Wood Zinfandel ( D )  California $44.
Robust Red, flavours of raspberry, cherry and boysenberry

PLEASE NOTE; ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

Open Thursday – Saturday at 5:00 pm

PAGE IS BEING UPDATED AS OF MARCH 13


Apps and Shareables/ Soups and Salads

Caesar Salad

Crisp romaine lettuce, croutons, real bacon bits and Parmesan cheese, tossed in our house made Caesar dressing

Small   9       Large 13

BLT Wedge Salad

Fresh crisp romaine hearts topped with maple smoked bacon, blue cheese and Roma tomatoes    12

Steakhouse Salad

Seared prime rib atop mixed greens, Roma tomatoes, red onions and roasted red peppers,

topped with feta and Parmesan cheese and drizzled with balsamic reduction     18

Onion Soup Au Gratine

Classic French onion soup topped with crostini and melted provolone cheese    9

Jumbo Shrimp Cocktail

Jumbo shrimp served with house made horseradish cocktail sauce and a lemon wedge     12

Escargot

Escargot sauteed in our house made pesto cream sauce, served with garlic bread    12

Bruschetta

Seasoned Roma tomatoes, red onion, garlic, Parmesan and feta cheese, on spacchtelli bread

and drizzled with a balsamic reduction    12

 Grilled Bacon Wrapped Scallops

Atlantic scallops wrapped in ma

Baked Garlic Shrimp

Sauteed shrimp tossed with melted Parmesan and mozzarella served with garlic bread   14

ple smoked bacon, skewered and grilled, serve with smoked paprika aioli   14

Portobello Mushrooms

Portobello mushrooms topped with caramelized onions, roasted red peppers and warmed goat cheese   12


OUR DESCRIPTIONS OF OUR STEAKS

Rare: A rare piece of meat will have a bright red center, and its outside will be brownish-gray.  The center will be warm, but not hot.


Medium-rare: The center of a medium-rare piece of meat will be slightly warmer and reddish-pink instead of red.


Medium: A medium piece of meat will have a large band of pink through the middle, but will be primarily grayish-brown throughout.



Medium-well: A medium-well piece of meat will just have a slight hint of pink in the middle.  Otherwise, it will be primarily cooked through and will feel quite firm.

Well-done: A well-done steak should show no hint of pink whatsoever.  Its center will be grayish-brown throughout and the outside will be nicely charred.


House Specialties

ALL OF OUR STEAKS ARE CUT FROM CANADIAN RESERVE BLACK ANGUS BEEF.  GRADING IS ABOVE AAA STANDARDS WITH SUPERIOR MARBLING AND TENDERNESS. ALL STEAKS HAVE BEEN AGED FOR A MINIUM OF 30 DAYS RESULTING IN MAXIMUM FLAVOUR.  OUR STEAKS ARE GRILLED TO ORDER AND SEASONED WITH OUR HOUSE BLEND OF HERBS AND SPICES .  ALL ENTREE STEAKS ARE ACCOMPANIED WITH YOUR CHOICE OF POTATO AND SEASONAL VEGETABLE MEDLEY.

NEW YORK STRIP 32

Lightly marbled, our most flavourful steak

FILET 7OZ THICK CUT MOST TENDER AND JUICY 34

PRIME RIB SLOW ROASTED PRIME RIB

8OZ 30

12OZ 38

AU JUS AND YORKSHIRE PUDDING

RIBEYE 35

12 oz Well marbled and ender for great flavour

GRILLED NORWEGIAN SALMON 28

The best of the best 6oz  wild salmon fillet, lightly seasoned and grilled, topped with a citrus beurre blanc and served with basmati rice and seasonal veegtables

BUTCHER BLOCK STEAK – CHOPPED STEAK  23

Made in house using only the best steak trim and topped with sauteed mushrooms, onions and gravy  23

CHICKEN SUPREME STUFFED WITH ASIAGO CHEESE AND SUNDRIED TOMATOES AND SERVED WITH A ROASTED RED PEPPER SAUCE 26

GRILLED FILLET OF WILD NORWEIGN SALMON WITH A CITRUS BEURRE BLANC

CATCH OF THE DAY market price

 

 


DAILY VEGETABLES AND DAUPHINOIS POTATOES OR FRIES
A CHOICE OF SAUCES: PEPPERCORN OR “AU JUS”

PLEASE NOTE; ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

I

PRIVATE FUNCTIONS & CATERING


At the Mill we pride ourselves on planning, executing and serving private functions that meet with our clients high expectations. It may be a simple breakfast buffet, a business luncheon, a dinner or a cocktail party, we do our utmost to ensure that quality and service is our goal. We adopt a flexible attitude in delivering each event; we understand that every client’s needs are different all require individual care and attention. We have a selection of menus listed on our website however; our Catering Manager would be more than happy to meet with you to customize your event.

GRINDSTONE STEAK HOUSE

History

In 1784 the first settlers began to occupy this area. Two of the first were William Buell and Daniel Jones. Daniel Jones acquired the property at the mouth of Buell’s Creek. Sometime before 1800 he and Buell formed a partnership to dam the stream and build a sawmill. The sawmill was situated a short distance away, across the existing creek bed. In 1836 Robert Shepherd and his partner acquired the sawmill and the surrounding property.

In 1852 he decided to add a Grist Mill. He might have been the builder, as he was a stonemason by trade. His brothers and father were well known masons and builders. By 1883 the Grist Mill building was left vacant, the saw mill torn down and the millpond drained.

In 1893 the Samuels Rogers Oil Company purchased the property for a coal depot. In 1911 the Imperial Oil Company acquired the property. They maintained a storage depot here until 1978 when the City of Brockville purchased the property.

In 1980 the Robert Shepherd Grist Mill was designated under the Ontario Heritage Act, as a heritage building by the City of Brockville for both historical and architectural reasons. In 1982 it was gutted to the four outside walls and rebuilt as it is today using a much of the existing materials as possible. The majority of the beams downstairs and in the main floor dining room are original, and British Columbian Fir was brought in for the upstairs room known as Rafters.

In 1985 the building received an award for new projects and signage from the City of Brockville. In 1986 the Mill received an award for architectural preservation from the City of Brockville’s local Architectural Advisory Commission.

Map & Contact Us

The Mill Restaurant

123 Water Street West Brockville, Ont K6V 3M2
Phone: 613-345-7098
Fax: 613-342-8374
Email:
Info@TheMillRestaurant.ca
Catering@TheMillRestaurant.ca

Please no reservations by email.

find-us-on-facebook-button

trip-advisor-logo-png