Food and Beverage Update
30 JUL 2021
Club Championships weekend marks the halfway point in our season if you don’t count the lockdowns. As we move into August, we are hoping for a little less rain and a lot more sunshine and warm temperatures. We want everyone to spend time enjoying our beautiful terrace.
We have a few new additions to our wine list to celebrate; Langmeil Valley Floor Shiraz from the Barossa Valley in Australia and California’s Rodney Strong Vineyard Charlotte’s Home Sauvignon Blanc. We have something for the beer drinkers, we encourage you to try Mill Street Organic Belgium-style White. Now on tap, it is light and refreshing! For the Tall Boy crowd, On Course, and in our Bistro, we have added to our selection: Hoegaarden, Shocktop, and Triple Bogey Amber Lager.
Chef Mark Stone and Chef Ryan DeLeon are currently working on new updates for our menu. On Friday, August 6 we introduce the following new dishes:
Vegan Fried Broccoli
with mushroom teriyaki, sesame peanut crumble, pickled chilis, scallion
Pan-Seared Atlantic Salmon
with Israeli couscous, heirloom carrots, curried tomato vinaigrette
Farfalle Gratin
with chicken, bacon, spinach, sundried tomato cream, asiago crust
Don’t forget to join us on Friday or Saturday for our “After Five Menu”. This weekend’s selection includes a Salmon Cakes appetizer or a Flank Steak entrée. Every Sunday beginning at 4 pm we offer our Prime Rib feature. We are proud to promote our menu, prepared in-house with fresh ingredients. Ask your server about our house-made desert feature, spoil yourself!
We recommend reservations, please call our Bistro at (905) 878-6222 ext 2018
Beverly Finlayson, Clubhouse Manager