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Food Day Canada

August 1st is Food Day Canada - the time and place for Canadians to celebrate our farmers, fisheries, suppliers, and purveyors.

Our team has put together their favourite summer dessert, inspired by our local Ontario produce.

Enjoy this dish in our restaurant during the weekend of August 1st, or follow the recipe below to enjoy at home!

Peach Napolean

cornmeal cookie, vanilla cream, blackberry sauce

For the cream:

2 cups whole milk

2/3 cup granulated sugar

Pinch of salt

5 large egg yolks

1/3 cup cornstarch

For the pastry cream:

1/2 vanilla bean, split lengthwise, seeds scraped out and reserved

Make the pastry cream: 

Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. 

Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. 

Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. 

Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. 

Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.

For the cookie:

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping

1/2 cup yellow cornmeal

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3/4 cup sugar

1 large egg

1 teaspoon pure vanilla extract

Make the cookie:

Preheat oven to 350 degrees.

In a large bowl, using an electric mixer beat butter and sugar until light and fluffy. 

Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.

Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips.

Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

For the blackberry sauce:

Add 1 pint of blackberries to a pot with a pinch of sugar, salt, and the zest/juice of 1 lemon. 

Simmer for 30-45 minutes until they break down. 

Blend until smooth.

For the Peaches:

Remove the pit from 4 ripe peaches, cut into 1/4's. 

Zest and Juice 1 lemon and gently toss with the peaches.

Assembly:

Layer components, starting with our cookie, then peaches, and cream. Continue until desired height is reached (2-3 layers is best to avoid the dish falling over!). Top with blackberry sauce and a small dollop of cream.

Enjoy!