18 Waterloo Bed and Breakfast Dinner Menu 2017

$60.00 per person, + hst per 3 course meal. Dinners are byob, without corkage fee. Service charge of 15%


Soup: spring and fall: french onion – summer: gazpacho
Gourmet Greens Salad: local bistro greens, heirloom carrot, cucumber, parmesan curls, and roasted golden beet, dressed with an orange viniagrette
Potted shrimp and crab with toasts
Spedini with lemon caper sauce


Steamed Salmon: salmon, new potato and asparagus steamed, served with fine herb aioli 

Millers Perch: served with eggplant caviar and orzo with mixed herb pesto

Bangers and Mash: local fresh made sausage, mushy peas, onion gravy, mash potato 

Vegetable Cassoulet: vegetables and cannellini beans braised, crisp crumb topping Reisling Coq au Vin: served with root vegetable gratin

Rack of Lamb for 2: herb and panko encrusted with herbs, served with potato gratin and heir- loom carrot puree, sauce Vierge ($10.00 supplement)


Cardamon Coffee Creme Brulee

Gingerbread Molasses Pudding Cake
Cheese Plate: 3 Ontario cheeses, grapes, pistachio biscotti Ouefs Aux Neige: poached mergingue served in custard, rhubarb