DISH MAGAZINE MARCH 2020
A chef prepares the entre at the Frozen Falls Dinner, a char-grilled AAA beef tenderloin
A winter view from Table Rock House Restaurant in Ontario.
6
For brevity’s sake, let me write that
everything I tasted and sipped was re-
markably delicious, although to nitpick,
the chicken lollipop appetizers were just
a tad dry. But, given the entire menu,
that was the only thing I could find to
complain about. Dinner was a feast for
the eyes and the tastebuds. I would defi-
nitely return.
Here’s what was on the menu:
First course: Fennel battered Lake
Erie pickerel and cured Atlantic salmon,
quinta quinoa and edamame salad, dill
grapeseed oil drizzle, paired with Colan-
eri Pinot Grigio.
Second course: Yukon gold potato,
leek and white bean soup, truffle shoe-
string fries, spinach drizzle, paired with
Fielding Estates Unoaked Chardonnay.
Third Course: Salad of Slegers’ Butter
Lettuce, heirloom cherry tomatoes,
cucumber, dried apricots and cherries,
crispy chickpeas, cranberry pear white
balsamic vinaigrette, paired with Flat