Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli
1 Langdon Drive Cambridge Ontario N3H 4R8 +1-519-740-2100
Virgilio T. Vea – Director of Food and Beverage
Jason Bangerter – Executive Chef
Reservations: 1-800-268-1898 or 519-740-2100
Twitter: Langdon Hall Country House Hotel & Spa @Langdon_Hall
Twitter: Chef Jason Bangerter @chefbangerter
Langdon Hall Country House Hotel & Spa Reservations
Langdon Hall Country House Hotel & Spa Facebook Page
Information e-mail: reservations@langdonhall.ca
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House made butter
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House made butter
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House made sourdough bread
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House made seeded bread
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Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00
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Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00
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Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00
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Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00
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Tasting Menu amuse bouche – chilled Nova Scotia lobster, peas and garden purée
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Tasting Menu amuse bouche – chilled Nova Scotia lobster, peas and garden purée
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Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli
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Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli
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White Asparagus – cured goose egg, chive flowers, hazelnut gribiche $22
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White Asparagus – cured goose egg, chive flowers, hazelnut gribiche $22
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Lightly cured BC wild spring salmon – blanched young vegetables
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Chilled Nova Scotia snow crab salad – fragrant vegetable nage cured Quebec foie gras, grapes, sumac
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Chilled Nova Scotia snow crab salad – fragrant vegetable nage cured Quebec foie gras, grapes, sumac
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Langdon Hall Terroir – foraged leaves/flowers/lettuce weeds/berries, buttermilk sorbet
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Langdon Hall Terroir – foraged leaves/flowers/lettuce weeds/berries, buttermilk sorbet
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Ontario marinated lamb tartar – black radish crudité, mustard pickle, wild ramp pickle
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Ontario marinated lamb tartar – black radish crudité, mustard pickle, wild ramp pickle
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B.C. halibut & spot prawn – morel mushroom, sweet peas, Berkshire lardo, pea purée, prawns
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B.C. halibut & spot prawn – morel mushroom, sweet peas, Berkshire lardo, pea purée, prawns
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Coconut chocolate ganache with coconut ice cream (Lactose free dessert)
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Coconut chocolate ganache with coconut ice cream (Lactose free dessert)
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Coconut chocolate ganache with coconut ice cream (Lactose free dessert)
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Ontario Monforte Dairy True Blue – duck fat fried sourdough, maple sugar, candied walnut
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Ontario Monforte Dairy True Blue – duck fat fried sourdough, maple sugar, candied walnut
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Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar
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Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar
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Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar
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Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar
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Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar
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Executive Chef Jason Bangerter
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Executive Chef Jason Bangerter
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Executive Chef Jason Bangerter
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Executive Chef Jason Bangerter
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Selection of cheeses
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Selection of cheeses
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The Dining Room Menu 2015 08 08
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The Dining Room Menu 2015 08 08
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The Dining Room Menu 2015 08 08
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The Dining Room Menu 2015 08 08
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The Dining Room Menu 2015 08 08
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Dinner for four $663.31 + $82.59 = 745.90 (Gratuity $125.00)