Welcome to The Library Restaurant!

We have move to The Quality Inn (Formerly The Best Western Highland Inn & Conference Center) at 924 King St., Midland Ontario

Join us for an elegant dining experience.

Tuesday, August 29th, 2017

The Library Restaurant presents a

7-Course Summer Bonfire Inspired Tasting Dinner

with live music by

Dylan Lock

$30

5:30pm & 7:30pm seating

Reservations Required 705-528-0100

We’ve moved to The Quality Inn & Conference Center (Formerly The Best Western Highland Inn) at 924 King St at the corner of King St & Highway 12

Menu

Charcuterie Board
Assorted Cured Meats, Fine Cheese, Grilled Vegetables, Fresh Fruit, Kalamata Olives, Sundried Tomatoes & Toasted Baguette

Spicy Sausage & Ale Stew
With Sweet Bell Peppers & Baby Kale

Fire Roasted Corn & Avocado Salad
With Cherry Tomatoes, Crumbled Feta & Fresh Cilantro finished with a Chilli & Lime Dressing

Smoked Cheddar Burger Slider
With Bourbon Caramelized Onions, Chipotle Aioli & Apple Basil Slaw

Palate Cleaners
Lemon, Orange & Rum Soaked Grilled Pineapple Ice

Fire Side Duo
Maple wood Smoked Dry Ribs & Sweet Savoury Flame Roasted Pork Belly served with Skillet Sautéed Green Beans & Foil Barbecued Garlic, Parmesan & Shallot Potatoes

The Library S'more Cake
Graham Sponge Cake with a Grand Marnier Chocolate Ganache, House Made Toasted Marshmallow & Baileys Irish Cream

Tuesday, June 6th, 2017

The Library Restaurant presents a

7-Course Seafood Tasting Dinner

with live music by

Dylan Lock

$30

5:30pm & 7:30pm seating

Reservations Required 705-528-0100

We’ve moved to The Quality Inn & Conference Center (Formerly The Best Western Highland Inn) at 924 King St at the corner of King St & Highway 12

Menu

Cold Seafood Platter
Oyster on the Half Shell with a Chili Pepper, Cilantro & Lemon Salsa, Smoked Salmon Crostini with Dill Cream Cheese & Popcorn Capers, and Grilled Shrimp with Roasted Bell Peppers and Olives

Appetizer
Steamed Mussels in a White Wine Cream Sauce with Smoked Paprika, Roasted Tomatoes & Fresh Parsley

Soup
Chorizo, Potato & Kale Soup with Butter Poached Lobster

Salad
Lime & Mint Octopus Salad with Scallions, Cherry Tomatoes finished with Olive oil & White Wine Vinaigrette

Seafood Course
Seared Sea Scallops & Risotto with Himalayan Pink Salt, Lemon & Black Pepper

Fish Course
Salted Cod Wrapped in Serrano Ham Baked with Olive Oil, Garlic and Bay Leaves finished with a Saffron Cream and Fresh Herbs

Dessert
Peach Tart, Coconut Cookies & Creme Caramel

Tuesday, May 23th, 2017

The Library Restaurant presents a

8-Course Tasting Dinner

with live music by

Dylan Lock

$30

5:30pm & 7:30pm seating

Reservations Required 705-528-0100

Menu

Amuse Bouche
Creamy Garlic and Pink Peppercorn Escargot au Gratin with Sauteed Cremini Mushroom

Soup
Tomato Bisque topped with Spinach & Artichoke Crostini

Appetizer
Roasted Red Pepper & Caramelized Onion Quiche

Seafood Pasta
Shrimp with Fettuccine in a White Wine & Tarragon Cream Sauce

Entree
Bacon Wrapped Fillet Mignon au Poivre with Potato Dauphinois, Garlic Sautéed Green Beans finished with a Demiglaze

Salad
Peaches, Pine Nuts, Chevre, Red Onion and Arugula tossed in a Dijon Vinaigrette

Dessert
Chocolate Pots au Creme Brûlée & Crepe Suzette

Cheeseboard
Assorted Fine Cheeses, Fresh Fruits, Grapes, Candied Pecans, & Toasted Baguette

Tuesday, May 9th, 2017

The Library Restaurant presents a

7-Course Tasting Dinner

with live music by

Dylan Lock

$30

5:30pm & 7:30pm seating

Reservations Required 705-528-0100

We’ve moved to The Highland Inn & Conference Center at 924 King St

at the corner of King St & Highway 12

Menu

Aperitivo
Prosecco Royale

Antipasto
Fine Charcuterie, Artichokes, Nicoise Olives, Roasted Red Peppers, Sundried Tomatoes, Egg, Rosemary Focaccia

Primo
Gnocchi Alla Creme Ricotta with Mushrooms and Fresh Basil

Secondo
3-Peppercorn Steak Tagliata with Roasted Cherry Tomatoes and Shaved Parmesan

Contorno
Grilled Zucchini Stuffed with a Saffron Infused Risotto finished with Asiago Cheese

Insalate
Radicchio and Fennel salad with Supremes of Orange and Honey Toasted Almonds Finished with a Citrus Vinaigrette

Formaggi e Frutta
Assorted Fine Cheese, Grapes, Apricots, Figs, Dates and Fresh Berries

Dolche
Panna Cotta with Raspberry & Amaretto Composte with Shaved Dark Chocolate and a Coconut Macaroon

Tuesday, April 25, 2017

The Library Restaurant presents a

8-Course Tasting Dinner

with live music by

Dylan Lock

$30

5:30pm & 7:30pm seating

Reservations Required 705-528-0100

We’ve moved to The Highland Inn & Conference Center at 924 King St

at the corner of King St & Highway 12

Menu

Cheese & Charcuterie Board

Cured Meats, Fine Cheeses, Olives, Grapes, Candied Oranges, Smoked Duck Pate, Toasted Baguette

Amuse Bouche

Seared Sea Scallop, Braised Pork Belly, Apple & Fennel Relish, Fresh Radish Sprouts

Soup

Creamy Potato & Caramelized Leek with Garlic & Asiago Twist and Saffron Oil

Salad

Cucumber Wrapped Mixed Greens, Red Onion, Shredded Carrot, Cherry Tomatoes, Red Peppers, Tossed with our House Vinaigrette

Appetizer

Grilled Lamb Chop with Mint Pesto, Red Wine Gastrique and Apple Cider Marinated Scallions

Palate Cleanser

Lemon Honey & Lavender Ice

Entree

Shaved Prime Rib, Garlic Mash, Asparagus, Yorkshire Pudding, Demiglaze

Dessert

White Chocolate & Raspberry Cheesecake, Dulce de Leche Rum Butter Truffle & Caramelized Banana Mousse

The Library Restaurant is proud to announce our
Valentines Night Menu
with an 8-Course Tasting menu and
live music by
Dylan Lock
There will be two seating on Tuesday, February 14^{^th -} 6pm & 8pm.
~ $45 ~

VALENTINE'S NIGHT MENU

Cheese Board
With Dried Figs, Bourbon Marinated Apricots, Grapes & Toasted
Baguette

Amuse Bouche
Armagnac Duck Pâté With a Chestnut Honey, Reisling-Thyme Gelee & Fresh Radish

Soup
Creamy Lobster Bisque
Topped with a Cherry Tomato Confit & Smoked Cheddar Crostini

Salad
Caramelized Pear, Brie, & Rosemary Spiced Walnut Salad with Cucumber Wrapped
Mixed Greens, Dried Cranberries & an Apple Cider Vinaigrette

Seafood
Pan Seared Sea Scallop
With Chilli Brown Sugar Pork Belly, Apple Chutney, Finished with a Beurre Noisette

Palate Cleanser
Grapefruit Campari Sorbet With Fresh Mint

Entree
Chateaubriand Beef Tenderloin
With a Red Wine & Mushroom Reduction, Potato Duchess &
Vegetable Bouquet

Dessert
Café au Lait Creme Brûlée with Candied Orange & Dark Chocolate Truffles

Our New Years 2016 - 2017 Tasting Menu
Hors D’Oeuvres in The Atrium at 6pm
Dinner in The Ballroom at 7pm
Live Jazz Band
Midnight Toast

$67

Amouse Bouche
Guinness Braised Leg of Lamb with a Sweet Potatoes Croquette, Cider Marinated Scallions, Red Wine Gastrique and Mint Oil

Soup
Roasted Butternut Squash and Coconut cream with Spiced Caramelized Pear

Salad
Smoked Duck Salad with dried Cherries, Crispy Pancetta, Candied Blood Orange and finished with a Maple and Apple Cider dressing

Cold Seafood Trio
Honey Lemon marinated Grilled Tiger Shrimp Seared Sea Scallop with Bourbon Bacon Jam and Apple chutney Butter Poached Lobster with micro greens and fennel chips

Palate Cleanser
Raspberry and Lime sorbet

Entree
Beef Wellington – Tenderloin Steak with Mushroom Duxelle wrapped in a Puff Pastry served with a Horseradish and Parmesan Torte potato, Garlic Sautéed Green Beans, Cranberries finished with a Demi Glaze and Béarnaise Sauce

Cheese course
Assorted Cheeses and Charcutery with Figs, Dates, Apricots, Grapes and toasted Ciabatta

Dessert
Belgian Chocolate Pate with Creme Anglaise,Chocolate covered Strawberry and Chocolate-Peppermint aperitif

We support We Are The Villagers ~ Visit www.wearethevillagers.com for more information about this incredible charity helping children in our community.