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 firstname.lastname@example.org 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.
November Fireside Fridays Featuring 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.
November 16 Focus on Roncesvalles
Carraway Pickled shrimp, rye bread, dill aoili
Bread and Butter
Grilled Hungarian potato bread, garlic butter
Borscht Beet Salad
Pickled and grilled beets, seasonal greens, cucumber, Hungarian style cheese spread
Goulash + Pierogies
Pork and sauerkraut goulash, potato + caramelized onion pierogies, local sour cream
Layers of chocolate and sour cherry cake, roasted chestnuts, sour cream whip
November 23: Focus on Yorkville-Financial District - SOLD OUT - wait list only
Deconstructed Ontario Shrimp cocktail
Bread and Butter
Grilled garlic baguette
Grilled Caesar Salad, Ontario Toscano Cheese, local thick cut bacon, Grilled sourdough crouton
Surf and Turf
Slow cooked short rib, fireside potatoes, cellared vegetables, shrimp bisque
Espresso Crème Caramel, shortbread
November 30: Focus on Little Italy
Ontario Shrimp crudo
Bread and Butter
Garlic and Rosemary Focaccia, cold pressed soy oil, Niagara Wine Vinegar
Late Fal Harvest Bagna Cauda
Warm autumn vegetables, anchovy, Ontario toscano cheese, cured egg yolk
Ontario polenta and butcher style meatballs, blistered cherry tomatoes, fresh herbs
Mascarpone Panna Cotta, wild blueberry, basil
December Fireside Fridays Featuring Chef Andrew McLeod of Bolete Restaurant
Celery Ceasar. Celery. Anchovy. Garlic Crumb. Parmesan. Bacon. Honey and lemon vinaigrette.
Slow braised Lamb Shank. White bean cassoulet. Duck confit. Pork sausage. Braising jus.
Pecan Pie. Chantilly cream.
December 14th - SOLD OUT, WAIT LIST ONLY OR VIP ROOM (GROUP of 8 or more)
Beef tartare. Caramelized onion aioli. Crisp shallots. Onion ash. Gherkins. Sourdough.
Roasted Cornish Hen. Beech mushroom. Pearl onions. Sunchoke purée. Dried blueberry. Pickled mustard. Bordelaise. Hazelnut.
Sticky Toffee pudding. Caramel. Ice cream.
December 21st * UGLY CHRISTMAS SWEATER THEME NIGHT *
Cured Albacore Tuna. Toasted pistachio. Orange. Avocado purée. Dill. Olive oil.
Slow braised beef short rib. Hoisin. Peanuts. Potato purée. Kale. Jus.
Christmas Yule log.
Chicken mousse brûlée. Pickled mustard. Crostini. Westcott Verjus pickled carrots.
Prosciutto wrapped pork tenderloin. Squash purée. Roasted carrot. Charred shallot. Jus.
January's Visiting Chef: Niagara College with Student Chefs
February's Visiting Chef: Chef Tim Cherry of Just Cooking Restaurant
March's Visiting Chef: TBA
April's Visiting Chef: TBA
Book your seats now by emailing email@example.com