JAMIE

KENNEDY
at the Gardiner

“A Taste of the Netherlands”

Chef: Scott Vivian Pastry Chef: Rachelle Cadwell

Friday November 21st, 2008

Bitterballen
Pickled Cucumber . Fried Capers

Beet Salad
Gouda Shortbread . Walnut Oil

Split Pea Soup

Smoked Ribs . Pumpernickel

Black Cod
Creamed Spinach . Potato Purée

Rabbit
Leek Risotto . Madeira Sauce

Duck Breast
Ontario Cabbage . House-Smoked Bacon

Apple Tart
Caramel Sauce

“Vandermint” Torte
Coffee Anglaise

Dutch Baby
Dried Fruit Compote

$60.00
Saturday November 29, 2008

Yukon Gold Fries, Lemon, Mayonnaise 5.

NV Henry of Pelham “Cuvée Catherine” Brut Niagara Peninsula VQA 5.40 (3oz) ~ 10.80 (6oz)
Pumpkin Soup, Toasted Pumpkin Seeds, Sheep’s Milk Crème Fraîche 8.
06 Closson Chase “Closson Chase Vineyard” Chardonnay Prince Edward County VQA
7.90 (3oz) ~ 15.80 (6oz)
Poutine, Braised Dingo Farms Beef , Smoked Cheddar, Crème Fraîche 9.
06 Malivoire “Courtney” Gamay Niagara Peninsula VQA 6.25 (3oz) ~ 12.50 (6oz)
Beet Salad, Local Greens, Dried Apricots, Monforte Feta 10.
07 Henry of Pelham Pinot Noir Niagara Peninsula VQA 4.50 (3oz) ~ 9 (6oz)
Caesar Salad, Niagara Prosciutto, Halloumi “Croutons”, Escarole 12.
07 Cave Spring Chenin Blanc Beamsville Bench VQA 5.60 (3oz) ~ 11.20 (6oz)
Crispy Goat Cheese, Local Greens, Fried Olives, Organic Honey 12.
07 Charles Baker “Picone Vineyard” Riesling Vinemount Ridge VQA 6.90 (3oz) ~ 13.75 (6oz)
Charcuterie Plate, Pork Terrine, Chicken Liver Pâté, Campagne Terrine 14.
07 Malivoire Pinot Gris Beamsville Bench VQA 4.50 (3oz) ~ 9 (6oz)
Cherry Wood Smoked Salmon, Radish, Watercress, Organic Egg 14.
06 Hidden Bench “Nuit Blanche” Sauvignon Blanc/Semillion Beamsville Bench VQA
8.40 (3oz) ~ 16.80 (6oz)

Warm Tart, Belle, Roasted Cauliflower, Sunchoke, Semi-Cured Tomatoes 15.
07 Fielding Estate Viognier Niagara Peninsula VQA 5.60 (3oz) ~ 11.20 (6oz)
Open-Faced Ribeye Sandwich, Remoulade Garnishes, Toasted Oat Bread 15.
05 Jackson-Triggs “Proprieter’s Grand Reserve” Meritage Niagara Peninsula VQA
6.25 (3oz) ~ 12.50 (6oz)
Peameal Bacon Sandwich, Monforte Sheep’s Milk Cheese, Kozlik’s Mustard 15.
06 Malivoire “Courtney” Gamay Niagara Peninsula VQA 6.25 (3oz) ~ 12.50 (6oz)
Gardiner Burger, Aged Cheddar, English Muffin, House Made Condiments 15.
05 Jackson-Triggs “Proprieter’s Grand Reserve” Meritage Niagara Peninsula VQA
6.25 (3oz) ~ 12.50 (6oz)
Black Cod, Chickpea Stew, Chorizo, Spinach 18.
06 Hidden Bench “Nuit Blanche” Sauvignon Blanc/Semillion Beamsville Bench VQA
8.40 (3oz) ~ 16.80 (6oz)
Spiced Fennel Sausage, Orzo All’Amatriciana, Guanciale, Toscano 20.
07 Norman Hardie “County” Pinot Noir Prince Edward County VQA
7.50 (3oz) ~ 15 (6oz)
Sea Scallops, Pork Belly, Brussels Sprouts, Chestnuts, Split Pea Purée 20.
06 Closson Chase “Closson Chase Vineyard” Chardonnay Prince Edward County VQA
7.90 (3oz) ~ 15.80 (6oz)
Duck Confit, Heirloom Cranberry Beans, House-Made Sauerkraut, Huckleberry Jus 21.
07 Norman Hardie “County” Pinot Noir Prince Edward County VQA
7.50 (3oz) ~ 15 (6oz)
Short Rib, Cauliflower Purée, Cognac BBQ Sauce, Gingerbread Crumble 22.
06 Malivoire “Courtney” Gamay Niagara Peninsula VQA 6.25 (3oz) ~ 12.50 (6oz)

Chef de Cuisine – Scott Vivian Executive Chef – Jamie Kennedy