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.
Waring House is proud to be a FeastON certified property. FeastON is North America's largest and longest running local food certification program. It recognizes businesses committed to sourcing Ontario grown food and drink with purpose: they're supporting Ontario's farmers and producers that are working the land in ethical and sustainable ways; they're avoiding energy waste in transporting products from afar and more, which is in our alignment with sustainable tourism.
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 is required for your reservation).
Please note that reservations made for Amelia's Garden are not transferrable to the Barley Room. We do not accept reservations for the Pub and you may face a cancellation fee for last minute changes.
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.
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
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 Duck
King Cole duck, triple cream brie with a house-made red currant jelly
and toasts.
18
Entrées
Stuffed Chicken
Boneless breast of Prinzen’s Chicken, with grilled local apples and fresh herbs. Served with a medley of fresh vegetables and au gratin 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 a fresh vegetable medley.
40 - GF
BBQ Short Rib
Braised beef short rib (local when available) with a house-made BBQ glaze. Served ongarlic mashed potatoes. Accompanied by a fresh vegetable medley.
44
Naravin d' Agneau
Lamb Stew made with local Ivy Dell Farm Lamb in a robust red wine sauce garnished with a variety of vegetables. Served with garlic mashed potatoes.
42 - GF
Butternut Squash Wellington
Butternut squash filled with truffle scented duxelle, encased in puff pastry and baked until golden. Served with a medley of fresh vegetables.
32 - Vegan
Escaope du Saumon Grillé
Seared salmon served on a bed of sautéed Honeywagon Farms Swiss chard & kale with baby potatoes and herb butter. Served with a fresh vegetable medley
