I had an incredible meal at one of the quaintest spots I’ve ever had the pleasure of dining at. The Inn at Mount Julian is a 12-seat restaurant located next to @viamederesort. The building itself is nearly 140 years old, and used to be the original inn for the town in the late 1800s. Now, it’s a spectacular place where they practice forest-to-table dining. Every dish I had was made with foraged ingredients from the property, which the culinary team transformed into delectable plates paired perfectly with local wines.
To open, an amuse-bouche with foraged cattail, pea shoot, wild leek drizzled with some local maple syrup and sumac powder.
A spinach and wild leek soup was complemented with house-churned honey and sumac butter for accompanying crisps. I could eat that butter by the spoonful... paired with lovely and mineral @grangewinery Brut.
Then came Ontario trout on a bed of wild rice with chives and cranberry compote.
A salad made with “everything from the front lawn,” is how the owner, Ben Sanman described it while laughing. It included dandelion greens, violet leaf and flower, clover, asparagus and a rhubarb vinaigrette.
Local lamb with a rhubarb compote and snap peas, finished with a dandelion cookie. Who knew you could put dandelion petals in cookies! Sweet, a little nutty, but definitely scrumptious.
Worth the drive for an incredibly unique experience.
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