The architecture of the house reflects a taste for British classicism, but some elements, such as the windows, are in a more local style that was favoured in Quebec and the Ottawa Valley.

Around 1818, William Thomson, a gentleman of Scottish origin, retired from the British army and settled the 200-acre (0.81 km2) farm on the road leading from Bytown to the village of Richmond.

Thomson and his sons focused on the farming operations of their estate, but also invested peripherally in the lumber trade.

The most important renovation was conducted in 1936, when the original summer kitchen and field hands' dormitory was replaced by a stone addition to the house at the rear.

Shortly thereafter, Peter Fallis leased the property and conducted a massive renovation, both internally and externally.

Fallis invested greatly in transforming the interior of the building from a single-family residence, with servant's quarters, into a beautiful restaurant.

The western side of the addition housed French doors that led to a large flagstone patio and outdoor reception area.

They have been outstanding, and their sills offered great locations for floral arrangements and candlelight in all of the dining areas and the bar.

This bathroom also had murals painted on its walls, but the focal point of the room was the original bathtub that was being used as a planter.

Initially, the hope was to send the food down to the main level on an automated dumbwaiter that landed in the bar area.

Instead, several setbacks (including the 1998 ice storm that affected all of Eastern Ontario and Western Quebec), forced the restaurant into bankruptcy.