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.