Thanksgiving Day Dinner
Sunday & Monday, October 12 & 13, 2008
Menu ~ $60 per person

Celery Root and Bosc Pear Bisque
with Bartlet Pear Chutney and Snipped Chives

Caramelized Butternut Squash Soup
with Nutmeg Crème Fraiche and Cranberry Syrup

Butter and Thyme Roasted Pears
with Baby Organic Greens, Toasted Walnuts, Crumbled Stilton and Shallot Vinaigrette

Warm Smoked Huron Lake Trout
on a Leek Fondue with Baby Arugula and a Tangerine Citronette

Oven Roasted Ontario Turkey
with Whipped Potatoes, Caramelized Root Vegetables,
Savoury Stuffing and Cranberry and Pear Chutney

Honey and Mustard Glazed Fall Ham
with Whipped Sweet Potatoes, Glazed Root Vegetables and Bosc Pear Compote

Grilled Beef Medallions
with Forest Mushroom Ragout, Red Wine Reduction and Truffle Whipped Potatoes

Roasted Organic Salmon
with a Fennel and Eggplant Confit, Forked Potatoes and a Saffron Sauce

 Pumpkin Pie
with Cinnamon Ice Cream and Vanilla Chantilly

White Wine Poached Bartlet Pear and White Chocolate Mascarpone “Trifle”
Decadent Chocolate Pate with Cocoa Anglaise

Decadent Chocolate Pate with Cocoa Anglaise

  Executive Chef: Tim D'Souza
Director of Food Services :  Jim Bay

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