Father's Day Dinner
Sunday, June 15th, 2008
Menu ~ $50 per person

Idlewyld Inn is please to now offer Mill Street Brewery Products.
Please see pairings throughout the menu

POTATO LEEK AND FENNEL SOUP
a delicate blend of Ontario red skin potatoes, fresh leeks, fennel and broth

SEAFOOD NAPOLEAN
layers of smoked trout, gravlox, crab and lobster topped with an avocado salsa

BAKED CAMEMBERT TART
creamy camembert cheese topped with a wild mushroom ragu encased in a delicate phylo ring

Belgian Wit – Unfiltered (cloudy) wheat beer, flavoured with real orange peel and coriander

GRILLED RIB EYE
10 oz. rib eye steak topped with a chipotle and gorgonzola butter

Tankhouse Ale – Deep copper colour; aromas of citrus and spice with roasted notes;
complex malty texture with snappy bitterness from the cascade hops

VEAL CHOP
finished with a green peppercorn jus

Stock Ale – Golden yellow colour; aromas of cereal and light yeast; sweet and creamy flavours

GRILLED SWORDFISH
fresh grilled swordfish finished with a black olive, tomato concasse

ROASTED BREAST OF PHEASANT
served with  a wild blueberry and ginger compote

Original Organic Lager – Pale yellow colour; delicate floral aroma;
light palate with malty flavour balanced by some hoppy bitterness

STRAWBERRY RHUBARB TART
fresh strawberries and spring-time rhubarb in a delicate pastry crust

CHOCOLATE FUDGE BROWNIE
a decadent and moist brownie square with bourbon spiced ice cream

CRÈME BRULEE
classic vanilla custard with an added surprise of raspberry and espresso finished with caramelized sugar

FRESH FRUIT & CHEESE PLATE
an assortment of domestic cheeses with refreshing seasonal fruit garnish

Mill Street Coffee Porter- Dark brown in colour; aroma of burnt malt and dark roast coffee;
noted of chocolate, coffee and toasty malt with a light bitterness.

 

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 Redquest
Director of Food Services :  Jim Bay