Appetizer
Nutmeg, Cinnamon and Coconut Milk Roasted Butternut Squash with Bacon
Main
Masala Rubbed Fenwood Farm Naturally Raised 1/2 Chicken, served with Mango Chutney. Side of Caramelized Onions and Fried Eggs
Dessert
40 Creek Whiskey and Vanilla Bean Cheesecake
($34.94 + taxes for two people)
Appetizer: Seared Salmon Salad with “Koike Farm” Red Curly Mustard.
Main Course: 7-Hour Braised Local Wagyu Beef Brisket with Dijon Aioli. Side of Local Vegetables.
Dessert: Dark Chocolate Peanut Butter Tart
$34.95 plus taxes for two people.
Our menu was as follows:
•Roasted “Koike Farm” Zucchini with Saint Mary’s Unripened Goat Cheese, Basil and Pickled Watermelon Rind
•Local Candy Cane Beet with In-House Hickory Smoked Chicken Breast, Red Wine Syrup and Fried Bella Vitano Cheese
•”Jepson Meats” Naturally Raised Pork Tenderloin on a Blue Cheese Biscuit with Bourbon Reduction and Lamb Jelly
The original plan was to have the lamb jelly accompanying the chicken but Ken decided it was a better match for the decadent pork.
We also did a signature drink of Ontario yellow plum syrup, peach schnapps, rum, iced tea and 7-up.
“Second stop @dishcrawlyhm is like a secret garden! @ChefandWife aka Nellie James #HamOnt #dishcrawl”
-Lauren
