Water’s Edge Restaurant Accessible Menu


Water’s Edge is owned by the husband/wife team of Michael and Shauna Phillips. Both are longtime Kawartha Lakes residents and have extensive backgrounds in the hospitality industry.

Michael is a graduate of Hospitality Management at Humber College. Shauna’s skills and experience are extensive and she is known for her affinity for children and pets who visit. This is their second year at Water’s Edge. Whether for a night out or a special private function, they look forward to serving you.

Our Hours

11:45 AM – 8:00 PM
11:45 AM – 8:00 PM

11:45 AM – 8:00 PM
11:45 AM – 8:00 PM
11:45 AM – 8:00 PM
11:45 AM – 8:00 PM
11:45 AM – 8:00 PM

We do not accept reservations via email.

Address, Contact and Accessibility

Address: 50 Canal St. E
Bobcaygeon , Ontario
K0M 1A0
Phone: (705) 738-1802
Url: www.watersedgerestaurant.ca


Get Directions:

Soups,Salads and Starters

Seasonal Soup Cup 6 Bowl 8

French Onion Soup
Hearty beef broth, onions, Swiss and Parmesan cheeses with garlic thyme croutons 9

Bruschetta Loaf
Chopped tomato and red onions with fresh herbs, topped with fresh parmesan and cheddar and mozzarella cheese 10

Classic Garlic Cheese Loaf
Blend of cheeses oven toasted to a golden brown. 8

Water’s Edge Caesar
Crisp Romaine and aged Parmesan cheese with real bacon bits, garlic thyme croutons in our creamy dressing. 9

Mixed Greens
Baby greens, tomatoes, red onion, peppers and cucumber in our house vinaigrette 8

Water’s Edge Greek Salad
Romaine lettuce, tomatoes, red onion, cucumber, red peppers and black olives
Complimented with feta cheese mixed with a Greek Vinaigrette 10

Pan seared with a garlic and rice wine vinaigrette (not deep fried) 14

Sea Scallops wrapped in Bacon
Served with a side of garlic dipping butter 14

Tossed in red wine garlic butter and baked with Cheddar and Mozzarella Cheese 10

Shrimp Cocktail
Chilled Giant Black Tiger shrimp (5) with a zesty cocktail sauce 16

Water’s Edge PEI Mussels
Finished in a mild coconut curried cream sauce 15

Please note there maybe additional charge for substitutions.


Grilled Chicken Penne With sun-dried tomatoes and black olives in a garlic pesto cream sauce 15

Club House Chicken and bacon on a rosemary focaccia bun with lettuce, red onion and tomato with roasted red pepper mayo served with fries 14

Bartlett Pear Topped with goat cheese served with baby greens and grilled chicken breast 16

Chicken Caesar Salad breast of chicken, real bacon bits, romaine lettuce garlic thyme croutons aged parmesan cheese in our creamy dressing 14

Oven Roasted Prime Rib Sandwich Shaved Prime Rib served on a garlic brushed baguette topped with Swiss cheese, sautéed onions and mushrooms with a side of fries 16

The EDGE Homemade Beef Burger With fries
Classic Served with lettuce, tomatoe,red onion and pickles 14
Cheddar & Onion Cheddar, bacon and sauteed onions 16

Mushroom Swiss Smothered In sauteed mushrooms and swiss cheese 16

Vegetarian Wrap Mixed greens in a whole wheat tortilla shell with chilled grilled vegetables, goat cheese and pesto mayo served with fries 14

Portabella Mushroom Cap Topped with fresh herb goat cheese and sundried tomatoes served with mixed greens 13

Lunch Combo - choice of Caesar salad or mixed green salad, with soup of the day served with grilled pita bread and garlic hummus 14

Chicken Caesar Wrap Crisp romaine with grilled chicken, real bacon bits, garlic thyme croutons ,parmesan cheese and our creamy dressing wrapped in a whole wheat tortilla shell served with fries 16

Taco Salad Romaine lettuce, tomatoes, green onion, Catalina dressing, mozzarella and cheddar cheese, served with seasoned lean ground beef in a Whole Wheat taco bowl, with sour cream and salsa on the side 15

Please note there will be additional charge for substitutions.


Oven Roasted Chicken Breast
Stuffed with roasted red pepper, mushrooms and goat cheese in au jus 22

Water’s Edge Chicken
Baked chicken topped with sautéed mushrooms, onions, peppers smothered and baked with cheese 19

Lamb Shank
Braised tender lamb finished in a demi-glaze served with fresh mint sauce 24

New York – 24 Tenderloin Filet - 30
Tender New York striploin. AAA Tenderloin (8 oz) (6 oz)
Make it Peppercorn Add 4 With a Skewer of Garlic Shrimp Add 8

Pork Tenderloin Medallions
Pan fried with a three peppercorn demi-glaze 24

Atlantic Salmon
6oz wild salmon baked with a creamy dill sauce 22

All Entrees Are Served with Fresh Steamed Vegetables and choice of Garlic Mashed Potato or Water’s Edge Rice


Mediterranean Penne
Sausage and chicken with black olives in tomato primavera 22

Lemon Peppered Chicken and Garlic Shrimp
Served over linguini noodles in a white wine lemon pepper garlic sauce 24

Chicken Alfredo
Served with linguini noodles in a white cream sauce 19
Or Shrimp Alfredo 23
Chicken Parmesan 20
6oz breast of chicken breaded baked with tomato primavera and cheese with linguini noodles

Please note there will be additional charge for substitutions.