Celebrating 11 years of Countyliciousness!
JOIN US FOR SPRING COUNTYLICIOUS 2018
Friday April 6 through Saturday April 28, 2018
CALL NOW TO BOOK YOUR TABLE: 613-476-7451 (available Tuesday through Saturday only)
In 2017, we saw a record 14 restaurants opting in for Countylicious. That means even more great dining locations to choose from!
Click here for updates and menus from participating restaurants as they become available. Spring Countylicious participants should be confirmed and menus online no later than March 15, 2018. Check back often for more delicious details!
Here’s a sample menu from fall Countylicious 2017 – see you in the spring!
Fall Countylicious at The Merrill Inn:
“Michael Sullivan’s Fall Favourites”
Laundry Farms Sweet Corn Chowder
with crab and chorizo
Hand-Cut Fresh Tagliatelle with Truffled Mushroom and Leek Fricassee
with grilled cipollini onions, Seed to Sausage Old Fashioned Bacon and white wine cream
(may be served as a vegetarian main course)
Pear Waldorf Salad
celery root, pears, and walnuts, on a bed of frisée
Chèvre Stuffed Roasted Peppers
balsamic vinaigrette and fall greens
Boneless Cornish Hen on Roasted Cumin Scented Cauliflower and Potato
coriander, lime and jalapeno dipping sauce
Veal Osso Bucco Milanese with saffron risotto
fennel, garlic rapini, and gremolata
Pan Seared Dewey Fisheries Yellow Perch
lemon aïoli, dill and house made gaufrette potatoes
Medium Rare Seared Hanger Steak
rösti potato, fall vegetables and horseradish compound butter
Almond Florentine Lace Cookie Stack
with banana and chestnut mascarpone cream, caramel sauce
Classic Chocolate Layer Cake
with espresso anglaise
Individual Baked Alaska
house made pistachio ice cream
Poached Pear Frangipane Tart
$40.00 per person, taxes and gratuities extra
Countylicious “dine and stay” packages available! Call the Inn to book today!
The Restaurant at the Merrill Inn is Not Wheelchair Accessible
Call now to book your table: 613-476-7451