Fireside Friday Dinner Series

Meet new friends and old, enjoy incredible food prepared over the fire and sip on award winning wines in our cozy tasting room.  Fireside Fridays feature visiting chefs who cook over the fire and in our 200 year old Mennonite barn converted into a winery.  Guests enjoy three courses and are seated around harvest tables that seat up to 10 guests.  

Fireside Fridays start the first Friday after Canadian Thanksgiving through until end of March 2019.  They cost $50/person plus HST and gratuity and wine is additional.  To reserve, simply email victoria@westcottvineyards.com with the date and number in your party and she will take a credit card to confirm your seats.  

The doors open at 6pm and dinner is served to the whole room at 7pm.  We usually finish dinners by about 8:30 or 9:00pm.  

 

January's Visiting Chef: Ricky + Olivia

Ricky and Olivia are a chef duo based in and around Toronto. With a focus on Ontario ingredients and supporting local farmers, their vision and cuisine reflect Toronto’s diverse culture. Their Fireside Friday series will showcase cultural neighbourhoods and celebrate the melting pot that is Toronto.  

January 11 + NEW Fireside Friday on a Saturday: January 12 (same menu both days)

Ontario Sugar Shack Menu 

 

ontario shrimp souvlaki

Planet Shrimp . souvlaki emulsion .

 

bread+butter

light rye baguette . hotel butter .

 

ham+cheese

shaved ham . aged ontario cheddar . brown butter . spouts

 

tourtière

Quebecois meat pie . herb de provence . gravy . cranberry .

 

black forest

maple mousse . cocoa . preserved cherry . eclaire .

 

January 18

Southern Roots

 

devilled egg

hot sauce pickle . chicken chicharron .

 

bread+butter

ontario corn bread . honey butter . fermented chilis .

 

cheese+broccoli

charred broccoli . turmeric+paprika yogurt . dorito crumb .

 

blackened chicken

Kendall Hills chicken . charred crostone . jus . sprout salad

 

pb&j

peanut butter custard . ontario rye flour crust . preserved blueberry . marshmallow meringue .

 

January 25

Mix and Match

 

ontario shrimp yakitori

grilled Planet Shimp . Westcott verjus . soy .

 

bread+butter

ontario rye flour steamed buns . scallion butter .

 

chopped salad

radicchio . fennel . brussels . candied peanuts . miso .

 

Tanjo Farms pork

fire roasted local pork . braised + grilled cabbage . caramelized cream .

 

monkey bread

sweet brioche . brown butter . black sesame dulce de leche .

 

February's Visiting Chef: Chef Tim Cherry of Just Cooking Restaurant

Friday February 1st 2019

Antipasti

Crab Cakes with fennel slaw and shallot vinaigrette

Entrata

Seared Atlantic Salmon with buttered fingerling potato and roast red pepper

cream

Dolce

Chocolate Torte with Passionfruit gelato

Friday February 8th 2019

Antipasti

Carrot and Wildflower honey Zuppa

Entrata

House Made Gnocchi with Gorgonzola cream sauce and rapini

Dolce

Apple Amaretto Cheesecake

Friday February 15th 2019 & NEW: Saturday Feb 16th (same menu)

Antipasti

Baby Kale Caesar classic caesar with baby kale house smoked bacon crostini

parmigiano

Entrata

Veal Osso Bucco braised veal shank with

lemon caper white wine risotto and vegetables

Dolce

Tiramisu classic Mascarpone cheese Espresso

Friday February 22nd 2019

Antipasti

Arugula black olives cherry tomatoes shaved asiago lemon and extra virgin olive oil

Entrata

Pollo Arrostito roast chicken breast stuffed with roast peppers gorgonzola cheese with caramelized onion risotto and natural pan juices

Dolce

Creme Brulee Westcott Brilliant cranberry creme Brulee

March's Visiting Chef: TBA

April's Visiting Chef: Anthony Greco

Book your seats now by emailing victoria@westcottvineyards.com