Brick Works and The Restaurant on the Knoll
Countylicious will be served at Brick Works from March 24 to April 1 and at The Restaurant on the Knoll from April 2 to April 17.
Appetizer
Onion Cider Soup
Caramelized onions sautéed in Waupoos cider, topped with homemade croutons and curls of old Black River Cheddar.
or
Fifth Town Baked Brie
Fifth Town Brie wrapped in phyllo pastry and served over a baby arugula salad with a port honey dressing. Complimented by a pear compote.
or
Indian Stromboli
Spicy lamb sausage and Madras curry sauce baked in pizza crust. Served with a fresh mango salsa and mint yogurt.
Main Course
Grilled Ribeye Steak
a 9oz Ribeye Steak from our local butcher “Gilmores”, grilled to perfection and smothered in a creamy Wellington mushroom sauce. Served with Champ potatoes and a fresh vegetable medley.
or
Pork Medallions
Pan-seared pork medallions with a Fosterholm Maple syrup reduction served with roasted sweet potatoes and stir-fry vegetables.
or
Pan Seared Perch
Perch filets seared in lemon parsley butter and served with wild rice pilaf and fresh asparagus.
Dessert
Apple Tart
Home made apple maple tart in puffed pastry served with gingerbread ice cream.
or
Irish Coffee Pudding
Coffee mousse layered with a rich chocolate ganash and topped with Bailey’s and whipped cream.
$30.00 + taxes and gratuities
Brickworks
1705 County Road 12, Picton, Ontario
613.393.8992
The Restaurant on the Knoll overlooking the Sandbanks at West Lake
1642 County Road 12, Picton, Ontario
613.393.2063
Chris JonesThe Restaurant on the Knoll
Chris Jones arrived in Canada from Lancashire, England in 1975 for a holiday and went to work for a relative's catering business in Amherstview. After a year he decided to make Canada his permanant home and since then has been working in kitchens all over Ontario. Chris has received certificates from George Brown and Georgian College in food preparation and has worked in restaurants such as 4-Seasons Toronto and Sheraton Centre Toronto. In 1992 Chris was employed at isaiah tubbs as Sous Chef and during his time at the resort he met and married his wife of 20 years, Jenny. Chris spent over 10 years at The Waring House and then ventured to open his own restaurant in Kingston. He returned to isaiah tubbs in the fall of 2009 with over 30 years experience in the industry. Chris' love of cooking has made it easy for him to keep current in his art and is always interested in new culinary trends. It has been his focus to use as many locally grown ingredients and products as possible in his recipes, and has designed his menu items around some fantastic local foods.
