Archives - One99 Menu - In House - Jan 2010

APPETIZERS

Ceasar Salad
romaine, smoked bacon, creamy garlic dressing and herbed croutons $8
Organic Greens
poached pear, 16yr balsamic, honey and ginger roasted walnuts and gorgonzola custard $8
Arugula Salad
duck prosciutto, pomegranate vinaigrette, crumbled goat's cheese, crispy shallots and poached melon $10
Chicken Liver Pâté
crusted in walnuts, Niagara apricot gelée and apricot chutney $10
Woolwich Goats' Cheese Phyllo Wrapped
phyllo wrapped with sea salt roasted Cookstown beets, apple gelée, organic sprouts and goat's feta $12
Wasabi Crusted Ahi Tuna
pico de gallo, wasabi, pepper aioli, cilantro oil and sprouts $12
Seared Sea Scallops
beet risotto, butternut squash puree with maple, soy and bacon vinaigrette $13
Asian Shrimp Cocktail
poached tiger shrimp, pineapple salsa, soy and ginger dressed sprouts and Thai chili aioli $14

ENTRÉES

Chicken Pasta
roasted red peppers, fennel, oven dries tomatoes, mushrooms and goat's cheese tossed with olive oil and garlic $17
Portobello Tower
stir fried organic vegetables, goat's cheese spring rolls and tikki masala $19
Free Range Chicken Breast
Niagara pear chutney, sweet potatoe terrine with white wine and pomegranate jus $22
Seafood Pasta
tiger shrimp and sea scallops tossed with a lemon and tomato cream $23
Red Spring Salmon
tamari glaze, Julie's shiitake mushrooms and roasted fingerling potatoes $24
Rainbow Trout and Sea Scallops
sweet potatoes, organic vegetables, pineapple salsa and lobster cream $24
Roasted Ontario Duck Breast
marinated in fennel, sour cherry compote, savoury potato and bread stuffing $27
12oz AAA Ribeye or 8oz AAA Tenderloin
blue cheese fondant Yukon potatoes, Julie's oyster mushrooms and red wine jus $28
Hidden Valley Farm Venison
squash puree, raosted fingerling potatoes and rhubarb and raisin chutney $32


CHEF'S TASTING MENU
Careful attention has been given to sourcing natural produce, fish and game gathered from small purveyors and local farmers dedicated to sustaining the resources of land and sea.
(All persons at the table must have the tasting menu).
5 Course menu $65
Wine Pairing $35


If you have any allergies or special dietary restrictions, please inform us and we will be delighted to adapt.

DESSERTS

Ice Creams
Please ask your server for daily selections $5
Cappuccino Crème Brulee
infused with vanilla and coffee, cinnamon foam and twist $7
Chocolate and Banana Fudge Cake
dark chocolate, caramelized banana and candied orange $8
Maple and Walnut Cheesecake
mennonite maple ice cream and chocolate sauce $8
Chocolate Pot Du Crème
cinnamon infused chocolate pudding, chocolate shavings and cookies $8
Crème Brulee Cheesecake
caramel custard with toasted marshmallow ice cream $8

SPECIALTY COFFEES AND MORE ...

Mint Patty
Peppermint Schnapps, Crème de Cacao and
Green Crème de Menthe with Hot Chocolate $6
Cinnamon Tea
Cinnamon Schnapps and Amaretto $6
Black on Black
Espresso and Black Sambucca $7
Banana Split
Crème de Banana, Cherry Brandy, Hot Chocolate and Whipped Cream $7
Black Forest
Cherry Brandy, Crème de Cacao and White Chocolate Liqueur, Coffee $8
Nutty Coco
Crème de Cacao, Frangelico and Godet White Chocolate Liqueur, Coffee $8
Sand-Man
Amaretto and Baileys Irish Cream, Coffee $8

DESSERT WINES

Colio Estate Vineyards
Late Harvest Vidal 2005 Gls $6
Henry of Pelham VQA
Riesling Ice Wine 2004 Gls $12
Royal de Maria
Vidal Icewine 2004 Gls $15

PORTS

Taylor Fladgate
First First Estate Gls $6
Taylor Fladgate
Late Bottle Vintage '02 Gls $9
Taylor Fladgate
Wood Aged 10 Years Gls $10
Niepoort Fladgate
Late Bottle Vintage '04 Gls $12