I had Buttermilk Fried Chicken (Ontario chicken, housemade cornbread, fries, mango habanero hot sauce and ranch) … most of the chicken is coming home with me for my lunch tomorrow.
Gord had a charcuterie board with local prosciutto (locally sourced), Tuna Mojama (yellowfin tuna, fennel, paprika, 30 day house cured), Riopelle cheese (Quebec - unpasteurized cow’s milk) and Fume Bleu (Quebec - pasteurized cow’s milk).
Both were very good.
The servers were friendly and took good care of us.
1 comment:
Both options look yummy. What a lovely day in TO.
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