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Course 1Chowder of Fire-Roasted Local Hot-house Tomatoes, Vidalias and Thyme, with Brie, and Ontario Maple-Candied Pearl Onions. Course 2Oven Crisped Artisan Pancetta on Mustard-Specked Root Vegetable Remoulade, with Niagara Apples and Cres Course 3Demerara Cured Duck Breast, on Sweet Potato and French Beans, with a Vineland Merlot & Berry Jam Course 4Cinnamon Crust Pecan Cheese...
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We have exciting news!  Executive Chef Jan-Willem Stulp, from the Grand Oak Culinary Market, has just released his menu for the April 14th Van Geest Dinner.  Here is what we will be having: Course 1: Organic Baby Greens, Floral petals, Cold-Smoked Veal Carpaccio, and Lemon & Lime Aioli, with Sourdough Crisps Course 2: French Tartelette...
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