*Available after 5pm, with beverage purchase
$5.00 off Parlour Burgers on Tuesdays • with the purchase of any beverage
$5 Taco Wednesdays • Different feature taco each week with fries or side salad
Chicken Wing Thursdays • Save $5.00 off a pound of wings
Fish and Chip Fridays • $11.95 for 2 pieces
Asian Prime Wonton Nachos • bet you can't try them just once!
October 7, 2018
Executive Chef Kyle Nichol
$35.95 per adult, $15.95 per child, $29.95 Seniors (over 65)
Starter
Caesar salad with smoked bacon crumble, parmesan shavings, and croutons
OR
Parlour Greens with maple mustard vinaigrette, walnuts, goat cheese, and pickled baby beets
Mains
Festive roast turkey and homemade gravy
Cranberry orange chutney
Potato parmesan gratin with rosemary
Stuffing
Candied turnips
Dessert
Pumpkin pie with spiced chantilly cream, and candied orange
Apple pie with spiced chantilly cream and apple chip
December 25, 2018
Executive Sous Chef Ash Hegde
Served from 11 am to 3 pm
$29.95 per adult, $13.95 per child
Roast butternut squash soup with maple
Assorted pastries and croissants
Winter greens salad with assorted toppings and dressings
Poached side of salmon with dill cream cheese, capers, and sliced red onions
Mini quiche with smoked bacon, Gunn's Hill handeck cheese, and caramelized onions
Grilled vegetable salad with pommery mustard vinaigrette, feta cheese, and mixed greens
Maple sausage
smoked bacon
Scrambled eggs
Pancakes and syrup
Traditional turkey
Stuffing with gravy and cranberry sauce
Carved Christmas glazed ham
Mashed potatoes
roasted brussels sprouts
Assorted selection of Holiday desserts
December 31, 2018
Seatings begin at 4:30 pm
$60 per person, Prix Fixe
Amuse-Bouche & Glass of sparkling wine
Appetizers
Caesar salad with housemade dressing, smoked bacon, aged parmesan, brown butter croutons
Winter greens salad, with candied pistachios, dried cherries, goat cheese, and maple mustard vinaigrette
Beet salad with baby kale, spicy pepper vinaigrette and tempura battered cheese curds
Mussels with chorizo sausage, fennel, white wine, and grilled foccacia bread
Slow roast parsnip and pear soup with brown butter croutons and fried rosemary
Main Course
Slow roast prime rib of AAA angus beef, yorkshire pudding, basil mashed potato, merlot pan jus, and market vegetable
Seared salmon with red onion chutney, duck fat roasted fingerling potato, and market vegetable
Smoked chicken supreme with confit cherry tomato, crispy frizzled leeks, chemeji mushroom risotto, market vegetable
Grilled pork tenderloin with pear and sage compote, goat cheese duchess potato, market vegetable
Potato gnocchi with roast acorn squash, toasted walnuts, Gunn's Hill 5 Brothers cheese, and shemeji mushrooms
Desserts
Black cherry cheesecake with 5 spiced brandy snap and dark chocolate curls
Parlour Inn's famous Pavlova with raspberry coulis, lemon crème anglaise, whipped cream and toasted almonds
Vanilla bean crème brûlée with fresh raspberries and mint