Taste Northumberland, A new dining room feature

Over the past few years, farmers, and food producers in Northumberland County have organized themselves to create local awareness of where they are and what they produce. Last year, they put out an excellent guide called the Proudly Northumberland Farm Gate Guide. 

If you want a copy for yourself go http://www.northumberlandcounty.ca/ag_highspeed.asp After looking at the guide, we were very impressed with what we saw, and have decided to feature more local produce on our menu here at the Woodlawn. The selections of Taste Northumberland will change often.

Taste Northumberland
The Woodlawn Inn is proud to offer a three-course menu showcasing the finest produce from Northumberland County’s many farms, dairies, and bakeries 45.00

Mixed greens with aged white cheddar, sliced pears, candied
walnuts and honey-Dijon vinaigrette.
Empire Cheese & Butter Co-Op, Campbellford

Lamb Bourguignon, slow braised with red wine, pearl onions button
mushrooms and served with garlic mashed potatoes.
Burnley Hill Farm, Roseneath

Homemade apple tart with French vanilla ice cream.
The Big Apple, Colborne

Easter Brunch, Sunday April 12th

The Easter Brunch, now a twenty-year tradition is very popular with families. Reservations are available for the brunch so book early. The brunch always sells out! The Easter brunch features an omelet station, many homemade salads, turkey and roast beef, hot vegetables and roast potatoes. A selection of desserts are included and are served to you by our staff.

17.95 per person

Easter Dinner

I just posted our Easter dinner feature on the website. You can view or, download the pdf at www.woodlawninn.com go to rates, menus and then The Dinner Menu. The Easter feature is available from Good Friday through to Easter Sunday. The normal dinner menu will also be available.

Easter Dinner

Salad
A spring time salad of fresh greens, enoki mushrooms, cucumber, mango
scallions, and poppy seed croutons with sesame-ginger dressing

Rack of Lamb
Pan-roasted, rosemary rubbed, lamb rack with mint-au jus, and baby
potatoes and spring vegetables

or

Atlantic Salmon
Seared salmon fillet with oyster mushroom and chive sauce,
spring vegetables and baby red potatoes

Lemon mousse cake
Almond cake surrounds layers of lemon sponge cake with
white chocolate flakes

37.95

From the vault

From The Vault...

I just received this shot from Chef Garth Derry. Garth worked with our family from 1972 to 1990, The shot is from our former Rendezvous restaurant. The Rendezvous was a very popular Cobourg family-style spot which we operated from 1970 to 1985. Pictured from the left is Chef Garth Derry, Sous-Chef Robert Leo, and Executive Chef and Owner Domenico Della Casa. The chefs were serving a banquet that night with the entree being veal schnitzel with shitake cream sauce.