Amelia’s Garden at The Waring House
1.800.621.4956 or 613.476.7492
Dinner: Open Daily
$35.00 per person + taxes and gratuities
Fall 2011 Countylicious Menu
Appetizers
Cashew Crusted Jumbo Sea Scallop
with Asian vegetable salad and a grapefruit Madagascar peppercorn glaze.
Wild Mushroom and Potato Leek Tart
with smoked Gouda and baby spinach served with French onion sour cream dip and pepper chutney.
Norwegian Smoked Salmon Stack
layered between puff pastry with arugula, shaved red onions, Fifth Town goat cheese with a hint of garden dill and drizzled with grainy mustard Sambuca sauce.
Mains
All entrées are accompanied by seasonal vegetables and your choice of the Chef’s featured risotto or potato.
Potato and Basil Crusted Ontario Pickerel
with white wine tomato butter sauce, cherry tomato chutney and leek crisps.
Pepper Seared Enright Cattle Co. Beef Medallions
topped with pearl onion and pancetta mushroom ragoût.
House Smoked Ontario Pork Tenderloin
topped with fava bean purée and pancetta chips, and drizzled with Barley Days Wind & Sail Dark Ale grainy mustard maple sauce.
Vegetarian Option
Medley of Roasted Vegetable Strudel
over Honey Wagon Farms celeriac purée with oyster mushroom and leek sauce.
Desserts
Maple Chai Crème Brûlée
Pastry Chef’s Seasonally Inspired Choice.
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
Luis de SousaThe Waring House Restaurant and Inn
“If the County produces it, we will use it,” says the Waring House’s chef Luis de Sousa. Indeed, de Sousa ensures that regional cuisine is at the heart of the food philosophy of all the Waring House’s food services including Amelia’s Garden, the Prince Edward Room, the popular Barley Room as well as an ongoing roster of special events, weddings, banquets and meetings.
