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