Easter Dinner
Sunday, March 23rd
Menu ~ $50 per person

Sweet Onion and Apple Bisque

 Warmed Asparagus and Procuitto Tart
topped with baby Watercress and Nika Cheese on a Shallot Tart.

Chilled Citrus Shrimp
colossal Tiger Shrimp chilled and served with a grilled Pineapple Salsa.

Candy Strip and Yellow Beets
stack of candy strip and yellow beets
with La Sauvagine Cheese, Arugula and a balsamic drizzle 

Inn Salad
organic Baby Greens, julienne of Carrots, Peppers, and Cucumber
served with a Honey Balsamic Vinaigrette.

Roasted Leg of Lamb
served with a Shallot and Mint Jus, seasonal vegetables and Boulanger Potato.

Stuffed Ontario Pork Loin
with Apples, Figs and fresh Herbs, topped with Maple Brandy Cream.

Roasted Breast of Capon
stuffed with wild Blueberries and Chevre Cheese, finished with pan Jus.

Roasted Grouper
with a braised Tomato, Saffron and Fennel sauce, served over grilled Polenta.

Prime Rib of Beef
served in the traditional way with Rosemary jus, Yorkshire pudding
and garlic mashed Potato.

Ontario Maple Pecan Tart
Chocolate Terrine
White Chocolate & Lemon Mousse in a Tuile cup
Cheese and Fruit plate

To reserve your table for one of our Culinary Events contact Guest Services (519) 433-2891;
(877)435-3466; email info@idlewyldinn.com

  Sous Chef:  Janine Radclife
Director of Food Services :  Jim Bay