Syndicate Dinner Menu
available 5 pm – 9:30 pm daily
GETTING STARTED
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CHEF’S SOUP – ASK ABOUT TODAY’S INSPIRED CREATION
SALAD OF BABY LETTUCES WITH FRESH GARDEN TOMATO, PICKLED LOCAL GARDEN VEGETABLES AND “LOGGER LAGER” HOUSE VINAIGRETTE
CAESAR SALAD WITH HEARTS OF ROMAINE, SMOKEY BACON AND SOUR DOUGH GARLIC CROSTINI’S
BAKED GOAT CHEESE WRAPPED IN CINNAMON SCENTED PHYLLO PASTRY ON FRISEE LETTUCE WITH CRANBERRY CITRUS DRESSING
SECOND COURSE
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STEAK FRITES – GRILLED STERLING SILVER NY STRIPLOIN WITH HAND CUT FRIES, WINTER VEGETABLES AND PORTER BRAISED MUSHROOMS
BOUILLABAISSE BOASTING SEA SCALLOPS, TIGER SHRIMP, PEI MUSSELS, WHITE FISH & LITTLENECK CLAMS, IN A “VANILLA WHEAT BEER” AND SAFFRON LOBSTER BROTH
SLOW ROASTED CHICKEN SUPREME WITH ONTARIO APPLE STUFFING, WINTER VEGETABLES, “BLONDE ALE” CRANBERRY SAUCE AND ROSEMARY REDUCTION
PAN ROASTED ATLANTIC SALMON – BAY OF FUNDY SALMON WITH BACON ROASTED ROOT VEGETABLES “RED CREAM ALE” & PUMPKIN SPICED BUTTER
LOBSTER RAVIOLI STUFFED WITH NORTH ATLANTIC LOBSTER AND SERVED WITH FAVA BEANS, IN A TARRAGON & BLONDE ALE BUTTER SAUCE
DUO OF LAMB – PAN ROASTED RACK OF LAMB WITH A BRAISED LAMB SHANK RAGOUT ON GORGONZOLA SMASHED POTATO AND WINTER VEGETABLES
THIRD COURSE
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CLASSIC VANILLA BEAN CRÈME BRULEE WITH LADY FINGER
ONTARIO APPLE BREAD PUDDING WITH VANILLA ICE CREAM
CHOCOLATE MARQUISE WITH CAPE GOOSE BERRY
CHEESE PLATE WITH NIAGARA ICED GRAPES & SOURDOUGH CROSTINI’S – ASK ABOUT THIS EVENINGS CHEESY SELECTION
PLEASE INFORM YOUR SERVER OF ANY DIETARY RESTRICTIONS
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EXECUTIVE CHEF NICK SINNETT