Valentines Day 2010
Following the seasons we are able to utilize seasonal local ingredients featuring the Niagara's home grown and raised meats, produce and dairy. Simplified cooking techniques play part in enhancing the flavor and ingredients used in satisfying any palate.
Chef Jason Durling
1) Roasted Carrot and Ginger Soup
Toasted Nut Butter
or
House Cured Beef & Spinach Salad
Cabernet Dressing, Spiced Walnuts
Wine Pairing: Creekside Sauvignon Blanc
2) The Niagara Steak Plate
“Dry Aged” 10oz Rib Eye Steak, Brown Butter Smashed Potatoes, Au Jus
Wine Pairing: Jackson Triggs Merlot
or
Herb Roasted Locally Hand Cut Chicken Breast
Three Squash Gnocchi, Cranberry Apple Sauce
Wine Pairing: Feilding Riesling
3) Cheese Plate
Flavoured Local Honey, Croutons
4) Chocolate Bombe
For Chocolate Lovers with Sparks
Wine Pairing: Pillitteri Gewurtztraminer-Riesling
$35 per person
$50 with wine pairing
No Substitutions as this is a special occasion and the kitchen is only prepared to accommodate these items.