Greenside Tavern Opening Weekend

Going into the 2017 season the Greenside Tavern has created a menu from scratch made with local ingredients prepared by our unique culinary team. Chef Cari and her team have been busy working on what we think will be sure to please your taste buds.

Join us Masters weekend April 7th, 2017 and lets have some fun! Stay tuned for more details on our 2017 Opening Weekend!

The Greenside Tavern is located overlooking the Ottawa River with a 135 seat and a beautiful patio beside the 9th hole at Sand Point Golf Course. The Greenside Tavern specializes in comfort food made from fresh ingredients with a unique spin on classic favourites. Join the Greenside for Lunch and Dinner Monday to Friday and enjoy our Breakfast and Brunch service on the weekends. Tell your friends and the people next to them that the Greenside is open to the public and we hope to see you soon!


We are pleased to announce our New Years Eve Bash to celebrate this year in style!  Details are listed below and for any additional questions please contact Jay @ 613-297-6403.  The music for the night will be classic favourites you’ll be sure to dance too! Purchase tickets for $50.00 at Sand Point Golf Course Friday or Saturday and pick up any day by appointment.

Tickets: $50.00

Cocktails and Hor’Doeurves: 6:00pm-7:30pm

  • complimentary passed hor’doeurves

Dinner: 7:30pm – 9:00pm

Dance: 9:00pm  Live Music by Vicki Brittle and Mississippi Snye

Sparkling Toast: 12AM

Plated Dinner Menu


Not Just A Salad

bread pudding croutons, winter greens, maple bacon vinaigrette

Main Course 

Chicken Cordon Bleu

whipped yukon gold potatoes, candied carrots & parsnip, green bean gratin


Milk Chocolate Cake

pecan buttercream icing, stewed raspberries, chantilly cream

Vegetarian Dinner Menu


Not Just A Salad

 toasted croutons, winter greens, pickled vegetables, ginger vinaigrette

Main Course 

Stuffed Eggplant

zucchini meatballs, stewed heirloom tomatoes, olive oil crumble


Caramel Pavlova Puff

stewed raspberries, vanilla lemon curd,  pecan crunch

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