Amelia’s Garden at The Waring House

Spring 2010 Countylicious Menu

$30 per person + taxes

Executive Chef Luis de Sousa
with Sous Chef Pat Theriault

Appetizer

Seared Sea Scallop Stack
With braised spinach and roasted fennel butternut squash hash.
Garnished with yellow pepper oil and sweet pea mint pesto.

or

Fifth Town Goat Cheese Terrine
Wrapped in leeks with toasted pine nuts, peppers, and fresh herbs.
Served with honey-glazed tortilla chips and gooseberry relish.

or

Potato, Bacon and Black River Cheddar Tart
Served over spinach with dusted onions and crème fraîche.

Main Course

Walnut and Horseradish-crusted Yellow Fin Tuna
with sherry beet sauce and basil spinach oil.
Presented over herb and Asiago risotto.

or

Vader’s Maple-cured Port Tenderloin
Presented on chipotle BBQ ribs.
Topped with balsamic apricot and raisin chutney.
Served with cilantro smashed potatoes.

or

Oven-roasted Chicken Suprême
Stuffed with braised arugula, roasted garlic, Brie, and sun-dried cranberries.
Smothered in Port wine and fig balsamic reduction.
Served over herb and Asiago risotto.

Dessert

Maple Pecan Tart with rum crème fraîche and fresh bananas

or

Milk Chocolate Baileys Crème Brulée with brown sugar chai shortbread

or

Coconut Cream Pie with mango coulis

THE WARING HOUSE RESTAURANT, INN, CONFERENCE CENTRE & COOKERY SCHOOL
395 Sandy Hook Road, Picton, Ontario
1.800.621.4956 or 613.476.7492
www.waringhouse.com