1430 King - St. Jacobs, ON Canada N0B 2N0
Tel. 519-664-3731

11:30am to 9pm Mon - Sunday

Located in the heart of St. Jacobs, Benjamin's 120 seat dining room recreates the ambiance of a stagecoach inn with hand hewn beams, open fireplaces and wrought iron fixtures. Benjamin's has a casually sophisticated atmosphere and contemporary Canadian cuisine is served. Try a bottle of wine from our collection of fine vintages.

Dinner Menu
Click here for our Lunch Menu...
Soup & Salads

Market Soup $4.95
Created daily by our chefs

Raspberry Greens $8.95
Delicate mixed greens combined with plump raspberries, tomato, cucumber and Bermuda onion rings topped with julienne sundried tomato and feta cheese, with Benjamin's raspberry vinaigrette

Caesar Salad $7.95
Classic house dressing, crisp romaine, bacon, croutons and fresh parmesan cheese

Camembert & Wilted Greens $8.95
Baked Macadamia nut crusted Camembert cheese on wilted tangled greens with a sundried cherry vinaigrette

Benjamin's Salmon Trio $9.95
Smoked salmon, gravlax and chilled balsamic glazed grilled Atlantic salmon accompanied by fresh mixed greens with a citrus vinaigrette

Warm Goat Cheese Salad $8.95
Chilled roasted vegetables served on wilted baby spinach with goat cheese, braised tomato and spring onions in a savory vinaigrette


Seafood Cocktail $13.95
A medley of tiger shrimp, poached scallops, crab, lobster and kiwi mussels served chilled on a bed of greens with a lemon wasabi sauce

Benjamin's Maple Apple Terrine $7.95
This medium fine paté, made from fresh lean pork loin, is permeated with Juniper berries, Calvados and pure St. Jacobs maple syrup, served with French bread and peach chutney

Crab & Brie Fritters $8.95
Tender crabmeat and Brie cheese are gently breaded together, deep fried golden and served with mulled blueberry compote

Escargots aux Champignons $8.95
Mushroom caps are stuffed with large tender escargots baked in garlic and herbs, topped with a pink peppercorn cognac sauce

Steamed Mussels $9.95
Mussels in white wine, roasted garlic, tomato and shallots gently accented with a splash of pernod

Bruschetta $7.25
Fresh Roma tomato, garlic, lemon juice, fresh basil and caramelized Bermuda onions mixed with extra virgin olive oil and parmesan cheese on baked French bread


Fresh Atlantic Salmon $18.95
Fresh Atlantic salmon gently pan seared and broiled to tender perfection, finished with a maple pecan glaze

Supreme Breast of Chicken $17.95
Grain fed supreme breast of chicken is pan seared and finished with a mushroom cream sauce

Lavender and Thyme Roasted Rack of Ontario Lamb $29.95
Delicate Ontario lamb roasted to your specification, seasoned with lavender and thyme and garnished with a tomato mint coulis

Veal Tenderloin Medallions $23.95
Succulent veal tenderloin medallions cooked to tender perfection and served with a Marsala mushroom jus

Muscovy Duck $23.95
Locally raised, this extraordinarily lean breast of duck, is pan seared, broiled medium rare, and finished with a port wine pan reduction

Wild Mushroom & Pecan Stuffed Pork Tenderloin $22.95
Succulent Pork tenderloin is stuffed then rolled with a savory mushroom pecan stuffing and served with a roasted pear puree

Classic Beef Tenderloin $26.95
Pan seared to seal in its juices, this formidable cut is then broiled to your personal taste and finished with a mushroom demi glaze

Pan Seared New York Striploin $24.95
Well aged triple A striploin is pan seared and broiled to your pleasure and drizzled with a four-peppercorn Madeira demi glaze, garnished with grilled Portobello mushrooms which are gently basted with scented truffle oil

Seafood Linguini $23.95
Pan roasted large tiger shrimp, sea scallops, fresh mussels, crayfish and calamari in a white wine lemon garlic butter tossed with linguini pasta

Morel & Chevre Pasta $17.95
Penne pasta with exotic sautéed morel mushrooms, fresh goat's cheese, herbed tomatoes and asparagus tips, in a garlic-white wine olive oil sauce

Grilled Stuffed Sweet Pepper $17.95
A grilled sweet capsicum pepper stuffed with an aromatic wild mushroom ragout, accompanied with a 7-grain pastry stuffed with ratatouille on a bed of couscous with sautéed spinach and chickpeas, topped with a spiced yogurt sauce.