Clara’s at Claramount Inn
1.800.679.7756 or 613.476.2709
Dinner: Daily
$35.00 per person + taxes and gratuities
Chef de Cuisine | Elliot Reynolds
Fall 2011 Countylicious
Appetizers
Sunchoke and pear purée, cranberry crouton, and vanilla bean oil
Hand picked greens, seasonal garnishes, sherry olive oil emulsion, and granola
Autumn Panzanella Salad – glazed root vegetables, crispy sourdough, and a honey thyme dressing
Mains
Classic Coq au Vin – pinot noir braised free range chicken leg, lardons, wild mushrooms, ricotta dumplings, au jus
Lamb shank, date and lime cured, with root vegetable cassoulet, pickled radishes, almond gremolata, and coriander jus
Gnudi, hand rolled, with roasted squash, and a walnut sage brown butter reduction
Desserts
Butterscotch pot de crème, with vanilla bean chantilly
Gingerbread spiced bread pudding, with a salted caramel sauce
Fruit bowl – seasonal stone fruits, in a mason jar
CLARAMOUNT INN & SPA
97 Bridge Street, Picton, Ontario
1.800.679.7756 or 613.476.2709
www.claramountinn.com
Elliot ReynoldsClara's
Elliot Reynolds is a graduate of the Culinary Institute of America, but grew up in Stirling, Ontario. He worked as a teenager in the kitchen of The Two Loons in Madoc and completed the Hotel/Restaurant Management program at Loyalist College. He has travelled the world, was head chef of a Moscow restaurant and in 2010 was one of the caterers for Team Canada at Canada House in Whistler. Chef Reynolds has created a relaxed, inviting atmosphere at Clara’s. His menu features the best of seasonal, regional food.
