Amelia’s Garden Dining Room
Amelia’s Garden is seasonal dining at its best. With many ingredients supplied by local food producers, Amelia’s Garden is a taste of the best Prince Edward County has to offer. Our team adds international flair, fusing different cuisines from around the world.
Sourcing locally-produced food is a priority, which means The Waring House relies on many local food producers and suppliers. The Waring House is proud to have its own kitchen garden, lovingly designed and tended by our on-site gardener.
Our garden, and the surrounding family farms, help ensure that during the growing season, the produce on your plate was grown, not just kilometers, but mere meters away, and harvested that morning for your dining enjoyment.
Most of our accommodation packages feature dinner in Amelia’s Garden. Contact our reservations desk for more dinner package details. Call (613) 476-7492 ext. 1 to Book Your Reservation! (a credit card number will be needed to hold your reservation)
New! Book Online with OpenTable. To make a reservation online, please click HERE
Amelia's Garden Menu:
Soups & Salads
Apple Cheddar Soup
A traditional favorite featuring apples, County Cider Co. apple cider,
coriander scented cream, aged Canadian Cheddar cheese and a maple
glazed puff.
12 - GF No puff - Vegetarian
Seasonal Soup
Fresh daily made in house. Tastes of the season and The County.
12
Classic Caesar Salad
Crisp romaine lettuce tossed with Caesar dressing, served with crisp
lardons, croutons and fresh grated Grana Padano.
15 - GF No crouton
Mixed Green Salad
Medley of greens, in-house pickled beets, goat cheese, walnuts and
house made citrus dressing.
14 - GF- Vegan (no cheese)
Spinach Salad
Baby spinach with red onion, fresh berries, walnuts, Danish blue
cheese with a Dijon vinaigrette dressing.
14 - Vegan (no cheese) - GF
Salad Caprese
Tomatoes (from our own and nearby markets), sweet basil,
bocconcini, drizzled with olive oil and a balsamic reduction
15 - Vegetarian - GF
Appetizers
Tapenade Crostini
Medley of Kalamata & stuffed olives with red pepper, almonds
and olive oil, with a balsamic drizzle. Served on a crostini.
14 - Vegan
Escargot Vol-au-vent
Snails presented in a puff pastry with cremini mushrooms, shallots,
port, cream and a garlic confit.
16
Montreal Lemon Shrimp
White pacific shrimp with Montréal spice, lemon, olive oil and toasts
18
Smoked Peppered Duck
King Cole duck, triple cream brie with a house-made red currant jelly
and toasts.
18
Seafood Terrine
A cold terrine featuring scallops, shrimp and a delicate fish mousse.
Served with a dill sauce.
18
Entrées
Stuffed Chicken
Boneless breast of Prinzen’s Chicken, stuffed with roasted cremini mushrooms, smoked
gouda caramelized onion with a velouté sauce. Served with seasonal vegetables and
dauphinoise potatoes.
38 - GF
Maple Peppered Pork
Pork scallopini with dried cranberries, cracked black pepper, port and maple syrup drizzle.
Served with roasted baby red potatoes and seasonal vegetables
40 - GF
Korean BBQ Short Rib
Braised beef short ribs with a Korean BBQ glaze. Served with rice
vermicelli asian vegetables and sesame oil.
44
Braised Lamb Shank
Slow cooked lamb prepared with rosemary and thyme in a Shiraz
reduction. Served with braised roast vegetables and garlic mashed
potatoes.
44 - GF
Sweet Potato Cauliflower Curry
House curry with cauliflower, sweet potato, garbanzo beans, lentils and olive oil.
32 - GF - Vegan
Daily Fish
Chef’s Choice. Served with appropriate accompaniments
Market Price
New Yorker
Canadian AAA Striploin served with caramelized onions, roasted cremini mushrooms,
topped with maître d' hôtel butter. Served with pavé potatoes and seasonal vegetables.
48 - GF
Surf & Turf
Canadian AAA Striploin, jumbo shrimp served with garlic lime butter, pavé potatoes and
seasonal vegetables.
60 - GF
