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| - ..Consistent with the restaurants' local theme, all of the beverage offerings are sourced from Ontario. This is totally fine by me (I am a huge supporter of local wineries), but for some palates, the Niagara region might not cut it. For those less enthused by local wine or brews, cocktails are the way to go. The menu was tiny with only three "house" cocktails described to us, but the bar could accommodate requests. Over the night we had a few classic Old Fashions, an "Apple Spritz", the "Maple Sour", a glass of Ontario Merlot and a full round of Ice wine. The apple spritz was light, but not overly sweet and the old Fashions were prepared simply and to my dining companions' taste. The maple sour was delicious and way too easy to drink- it had a nice balance of sweet, sour, and almost creamy consistency from the frothy egg white on top. I can't honestly say I detected any maple, but the drink was balanced and satisfying nonetheless. Our only issue was with the glass of Shiraz my girlfriend originally received, which had an obvious acidic, off- aroma. Our server very professionally replaced it for a Merlot, which was much more palatable.
Like the cocktails, the food offerings were limited and were displayed on a large chalkboard on the wall marked up as dishes sold out. With so few dishes to choose from in the first place, I do tend to get annoyed with dishes selling out when reservations are set ahead of time and the chef knows how many heads in the house. To be honest, I don't know the best way for restauranteurs to deal with this without being wasteful, but it's just something to consider for diners who may be already limited by their palate or dietary needs.
With dishes not really assigned to a specific meal course, and portions varying across the board, I'm not sure if I love or hate the way the menu is arranged. It certainly allows for more meal-time flexibility based on hunger and company, but it really makes ordering difficult. There were only a handful of menu items, and yet we still bantered back and forth about who would order what, and if we wanted to all get in on a larger item to split.
Over the evening we tried:
Ploughman's Platter
A lovely selection of buttery toast, duck confit, thick bacon, soft-boiled egg, pate, rillettes, cheese, mustard, preserves and pickles. Both the confit and bacon was crispy and decadent, despite being served cold. The pate was smooth, sweet and buttery, and the pickles were briny and bright. My only criticism would be that it definitely needed more toast, and while the the chunks we received looked and tasted fantastic, the wedge shape is really not appropriate for eating with pate, cheese or rillettes- it's an egg yolk or preserve sopper-upper, and that's about it....
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