Langdon Hall, Cambridge, Ontario, Canada

Located about an hour drive away from Toronto, visited Langdon Hall last night and had a very enjoyable meal. An elegant dining space that immediately transported one from Canada to Europe. Service and food both on par with Michelin starred restaurants. This is the 9 course Discovery Menu with dishes selected from the seasonal à la carte menu. Most of the produce are grown on premises as they have their own gardens while meat and protein are mostly sourced from Ontario and nearby provinces

Butter, Sourdough

– house churned butter

Amuse Bouche

– Radish

– Caramelized Onion Tart

Rainbow Trout, Sourdough Crisps, Marigold, Crème Fraiche

– trout sourced from Georgian Bay

– fish prepared 3 ways with smoked trout, roe and citrus cured trout. Nicely layered flavors but in balance with trout as the central theme. Sourdough crisps and roe added texture

Lobster + Caviar, Autumn Spiced Lobster, Winter Squash, Armagnac Velouté

– lobster sourced from Nova Scotia and poached in winter butter seasoned with cinnamon, close, anise, …

– dish is a play on lobster bisque with the Armagnac veloute but with an undertone of warm spices

Foie Gras Parfait, Ice Wine Jelly, Brioche

– foie gras sourced from Quebec

– balanced texture between creamy and firm. Very enjoyable brioche toasted just right

Snow Crab, Scallop Raviolo, Elderflower Beurre Blanc, Champagne Velouté

– not part of the menu but an add on dish

– decent raviolo but the sauce is quite sweet. Beurre blanc was made from house made elderflower vinegar

Ricotta Gnudi, Celery Root, Hazelnut, Brown Butter, Winter Truffle

Venison, Braised Red Wine Cabbage, Honey Glazed Carrots, Juniper Jus

– nice execution on the protein. Favorite part are the tri-color honey glazed carrots

Palate Cleanser

Maple + Pear, Maple Sponge Cake, Pear Ice Cream, Maple Tea​​​​​​​​​​​​​​​​