Tuesday, July 11, 2017

The Belfountain Inn on the Credit River

Nestled away in the historic hamlet of Belfountain on the winding Forks of the Credit Road with picturesque views over the Credit River, the Belfountain Inn is a delicious destination for a weekend drive through the lovely Caledon countryside about an hours drive north of Toronto. First settled in the 1820s, Belfountain is one of the oldest villages in Ontario. Originally named McCurdy’s Village, it was later renamed 'Belfountain' in 1857, and is now a popular destination with it beautiful conservation area with historic sites, trails, and suspension bridge over the river gorge. Run by husband and wife team Thorntin and Sonia MacDonald, the Belfountain Inn's menu features a selection of homemade appetizers, salads, sandwiches, pastas and entrées including Chef Thorntin's decadent Foie Gras Paté, generous Fried Calamari with mayonnaise, fried capers and hot banana peppers, Mushroom Cheddar Burger, Fish and Chips with frites and minted peas, Thai Coconut Curry with chicken and shrimp, and rich Mushroom Tagliatelle with Quebecois Bleu Ermite cheese, sweet peas and roasted shallots in a silky cream sauce. A short but sweet menu of enticing house made desserts and specialty coffees are tempting, but there's also an old fashioned Iced Cream Parlour a few steps away, which offers eighteen flavours of iced cream, frozen yoghurt and iced cappuccino among other delectable treats. Thank goodness there are fabulous hiking trails at the Belfountain Conservation Area just around the corner, the perfect place for burning off the extra calories from a long leisurely lunch.

The modern comfortable interior of Belfountain Inn

The Belfountain Inn luncheon menu

Iced water with cucumber

Red Wine Sangria

The spicy Belfountain Inn Caesar with banana peppers

Beau's Brewing Co. Lug Tread Lagered Ale

Bibb & Blue Salad made with Boston Bibb lettuce, Ermite blue cheese and marinated artichokes

Fried Calamari with mayonnaise, fried capers and banana peppers 

Co-owner Sonia MacDonald with her custom made log-shaped pepper grinder

Roasted Red Pepper Soup

Mushroom Tagliatelle with Ermite Blue Cheese, Sweet peas and Roasted Shallots in a Cream Sauce

Fish & Chips made with Oceanwise Cod, Lemon, Frites and Minted Peas

Homemade Tartar Sauce

Thai Coconut Curry & Rice Noodles with Chicken and Shrimp

Seared Albacore Tuna Salad with Marinated Artichokes, Pickled Radish, Heritage Greens 
and Sunflower Seeds

Cappuccino with a smile


Executive Chef and co-owner Thorntin MacDonald (R) with sous chef (L)

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