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- The Dining Experience -
Upon arrival at the table, guests are provided small taste hors d'oeuvres that are a reflection of Mr. Charyk's creativity, such as beet relish with herbs on round toasts. That is followed by a basket of warm foccacia and interesting spreads such as one combining black olives, egg plant and herbs.
In addition to the set menu, Mr. Ntoulas promises guests they could dine at Oakland Hall Inn every day and still enjoy something different. A selection of specials is created daily with seasonal ingredients.
"I want to keep things interesting and offer new things that perhaps people have never tried,"says chef Charyk.
While an herb garden at the back offers much inspiration to Mr. Charyk and his staff, he also carefully sources many ingredients from specialty producers. Cheeses such as old cheddar and Roquefort, as well as venison and quail, are brought from Quebec.
Fresh miniature vegetables are provided by Holland Landing growers and lamb from Ontario farmers. Mr. Charyk uses these ingredients to ensure both a fresh and original presentation.
All soups are created in-house, including chilled beet, berry and watermelon. Hot soups include a daily offering, as well as the crowning glory; lobster bisque with Remy Martin that arrives with a generous piece of steamed lobster.
The wine list will not disappoint. In addition to a wide selection of good Canadian wines, Oakland Inn offers 200 labels from both old and new world wines. Well-known labels are also available by the glass.