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Antipasto plate of Woodlawn-cured bresaola, prosciutto, olives, and chefs garnishes
Roast onion soup with Gruyere crouton
Arugula, kale and radicchio and greens with tomato and chives, with arugula-vinaigrette
Carpaccio of Certified Angus Beef with arugula, shaved parmesan and truffle oil
Duo of golden and red beet with chevre quenelle, and walnut-orange vinaigrette
Pan-seared, Australian rib eye of lamb with pan juices and whiskey-fig sauce. Served with herb mashed potatoes, and fresh seasonal vegetables
Mediterranean Bouillabaisse. Fennel, saffron, tomato and herb broth with cod, scallops, mussels and shrimp, served with homemade country-bread
Weiner-Schnitzel. Pan seared lightly breaded veal with Hollandaise sauce, asparagus spears and boiled new potatoes
Nova Scotia Salmon fillet with lemon caper beurre blanc, creamy polenta and fresh spring vegetables
House made spinach ricotta ravioli tossed with pesto, arugula and asparagus tips
Breast of chicken suprême with house made chorizo and tarragon stuffing, pan juices, creamy polenta and fresh spring vegetables
Filet Mignon of Certified Angus Beef 6oz, with Marchand de Vin red wine sauce with fresh seasonal vegetables, and herb mashed potatoes
Crème Brûlée
Warmed apple blossom with vanilla ice cream
Please allow 30 minutes baking time
Tiramisu with Kahlua and mascarpone
Chocolate Salt Caramel Cheesecake
Chocolate Raspberry tartufo, Gelato Fresco Toronto 7.95
Port: Taylor Fladgate LBV Late Bottled Vintage
Port: Taylor Fladgate Ten-Year-Old Tawny
Port: Taylor Fladgate Twenty-Year-Old Tawny
Drambuie, Grand Marnier, Benedictine, B&B, Cointreau
Luxardo Sambucca, Kahlua, Baileys, Amaretto Disaronno,
Coffee, teas etc Coffee with refills, Espresso
Cappuccino
Tea, choose from Orange Pekoe, Earl Grey, Chamomile, Mint, Green and others
San Pellegrino sparking mineral water
Roast onion soup with Gruyere crouton
Bocconcini and fresh tomato salad with basil
Grilled pork loin chop with Bashert Farm shiitake mushrooms and creamy polenta
Deep-dish egg strata with chevre, asparagus and arugula greens
Chocolate raspberry tartufo
Fresh fruit cocktail
Chilled cucumber soup with yoghurt, jalapeno and mint
Roast Vidalia-yellow onion soup with melted Gruyere cheese crouton
Baby spinach greens with balsamic mushrooms, cherry tomatoes and herbed fromage blanc 7.95 Add a, 5oz certified angus beef beef sirloin to your salad for
Woodlawn's spiced Lamb burger on our own kaisers with chèvre, garlic aioli, and house cured pickles. Served with shoestring fries
Grilled chicken breast supreme with Caesar salad with roasted cherry tomatoes and fried mozzarella
Veal Parmigiana on a toasted ciabatta with homemade mozzarella, sweet Vidalia onion and arribiatta tomato sauce. Served with a side of tossed arugula greens
Thinly sliced prosciutto and house cured bresaola with grilled asparagus, topped with lemon mayo and a soft poached egg
Deep dish egg strata with fine herbs, chevre and asparagus, served with tossed arugula greens 12.95
Rigatoni con le Chorizo. Artisanal, rigatoni with tomato, fennel, hand made Chorizo sausage and finished with Mezcal flambé
Seared jumbo sea scallops with julienne vegetables and curried cappelini pasta
Grilled flatbread pizza topped with mozzarella, zucchini, portobello and red peppers
Gourmet grilled Fontina and Stilton cheese sandwich on buttered crusty loaf with shoestring fries
Homemade spinach ricotta ravioli with fresh asparagus and parmigiano Reggiano
Grilled, Certified Angus Beef top sirloin with red wine sauce, mashed potatoes and veg.
First Course
Roasted yellow zucchini and leek soup
Salad of shitake mushroom, arugula, bresaola and shaved Asiago with truffle oil dressing
House made Yukon gold potato gnocchi with lamb Bolognese sauce
Panko-herb crusted rainbow trout topped with fresh tomato, cucumber and mint salsa
Blueberry crisp with Kawartha Dairy praline ice cream
Fresh plumbs soaked in Tawse Niagara Riesling
Drinks
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I agree with the other reviwers as well. It's fantastic here. Fabulous fine dining.
For really fine dining, this is perhaps the best restaurant in and around Cobourg. The food is excellent, the selection of wines interesting and extensive, the service is elegant, friendly and appropriate, and the atmosphere is conducive to enjoying all the above thoroughly. This restaurant can most definitely compete with some of the better European restaurants.
Dear Marisa & Steve, We are still talking about my fabulous birthday celebration. I am writing to thank you both for making my 60th birthday such a wonderful event. I can't say enough how everyone enjoyed themselves. Everything and every aspect of the evening was perfect. The food was superb and everyone was impressed - not only with the food but with the ambiance and the attentive service.
Dear Steve, Peter and I would like to thank you , your Chef and staff for the lovely dinner you put on for our 25th Anniversary. We all had a great time and thoroughly oved the food, the service and the ambiance. Our warmest thanks to you all.
Visited for Sunday Brunch which was lovely and resonably priced. Food was first class as was the service. The restaurant is located in a beautifully restored old mansion and the outdoor areas are well maintained.
What a wonderful stay we have had, Can't wait to be back!! So friendly, warm and great food, the staff are terrific, Thank You, Carolyn and Atholl Blais Bangor, N. Ireland
Dawna and I were in for brunch Sunday and again enjoyed a pleasureable afternoon break at the Woodlawn. I wanted to express our Thanks to you and your staff for making our Anniversary celebration an unforgettable event, for all present. We are still bumping in to friends who were there and can?t say enough about how wonderful an evening they had. You and your staff were overly attentive to our guests, and yet very unobtrusive. Truly a great talent for your profession. Please express our thanks to your staff and chef, we will certainly be seeing you all again. Someone suggested we make that evening an annual event. RICK HAWKSHAW
over-rated, expensive and unsophisticated staff leave much to be desired. a deep wine cellar cant save a bad meal. john
Good food in back but Owner and maitre'd have little to know idea on customer service as well as when to discipline staff. the female owner scolded a staff member in front of us, which is very un professional and did not need to be done, made all of u feel uncomfortable, Maitre'd has no idea of wines how is he a sommolier
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