Orchard Park Menu – March 21, 2020

Once again Executive Chef Jan-Willem Stulp (who is returning for his 7th dinner!) has crafted an extraordinary menu for us to enjoy:

SALAD: Early Greens & Red Endives with a Tomato-Steamed Quinoa Timbale and Herbed Tomato Salsa

STARTER: Roasted Vineland Quail on Pearl Barley Risotto with Shiitakes and Young Rucola

ENTREE: Cold-Smoked Pork Tenderloin, Yukon Gold Galette, MountainOak Gouda made with Ontario Dairy, and a Vegetable Bouquet, in a Calvados Jus

DESSERT: Flourless Mocha ‘Brownie’, with Espresso Mousse, Dipped Ontario Strawberries and Dark Chocolate Wafers

*Special dietary restriction options are available. Please contact us for details.

We also wanted to extend a big thank you to our two course sponsors for this dinner, the Dairy Farmers of Ontario and the Ontario Berry Growers Association, both of which will be a featured ingredient in a course, as well as the appetizers.