Redstone Holiday Hours

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RETAIL HOLIDAY HOURS

December 24th – 11:30am-3:00pm
December 25th-26th – CLOSED
December 31st – 11:30am-3:00pm
January 1st-2nd – CLOSED

RESTAURANT HOLIDAY HOURS

December 20th-23rd – 11:30am-4:00pm
December 24th-26th – CLOSED
December 27th-30th – 11:30am-4:00pm
December 31st – 11:30am-8:00pm
January 1st-20th – CLOSED

Thanksgiving Recipes from The Restaurant at Redstone

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Chef Sider from The Restaurant at Redstone has collected three of his favourite recipes for Fall,
and any one of these soul-warming soups are sure to impress guests this Thanksgiving.

Make the meal complete with our Harvest 6 Pack, a carefully curated selection of wines that will pair well with any holiday feast.
You can purchase yours here for delivery or pickup in-store!

If you try your hand at one of these wonderful dishes, don’t forget to share your creations on social media and tag us!

            


 

Braised Chicken & Autumn Vegetable Stew with Baguette

Ingredients:

4pc boneless skinless chicken breast, diced
1/2C onions, diced
3 cloves garlic, sliced
1/4C carrot, diced
1/4C celery root, diced
1/4C fennel, diced
1/4C butternut squash, diced
1/2C baby potatoes, quartered

3tbsp butter
3tbsp ap flour
4C chicken stock

Parsley
Tarragon
Fennel Tops
Salt
Black Pepper

1 baguette

 

Method:

Heat a pot over medium heat.  Add the butter and cook until melted.  Add the onions and garlic and cook until translucent.  Add the carrot, fennel and celery root and cook approximately 5 minutes.  Add the flour and cook until it has absorbed all of the butter, approximately 2 minutes.  Add the chicken stock in stages, ensuring that the stew remains smooth.  Add the chicken and potatoes and cook until tender, about 25 minutes.  For the last ten minutes of cooking, add the butternut squash.

 

To serve:

Season the stew with salt, black pepper, and chopped parsley, tarragon and fennel tops.  Serve with sliced baguette.

 



Sweet Corn Soup

Ingredients:

8 pieces sweet corn, kernels removed, cobs reserved
5 onions, diced
4 leeks, white only, diced
2 heads garlic, peeled and sliced
1 stalk celery, diced
1 potato, peeled and chopped
6 strands saffron

Olive Oil
Lime Juice
Kosher Salt
Black Pepper
Maldon Sea Salt
Espelette Pepper

 

Method:

Combine the corn cobs, one diced onion, the celery, half of the garlic, and one diced leek in a pot and cover with water.  Simmer for 30 minutes and remove from the heat.  Let stand for one hour and strain.

In a separate pot, sweat the remaining onions, garlic, leeks, and carrot in a generous tablespoon of butter until very soft.  Add the corn kernels, potato, saffron, and a generous pinch of salt and cover in the corn stock.  Simmer until the potatoes are tender, remove from the heat and puree.  Pass the soup through a very fine sieve and season with salt, black pepper, lime juice and espelette pepper.

 


Roasted Parsnip & Goat’s Cheese Soup & Sweet & Sour Beets, Rosemary Crisps

Ingredients:

2C onion, diced
¼ C garlic, sliced
3C parsnip, diced
Vegetable stock (or water), to cover
1 tbsp black peppercorns (in sachet)
2 sprigs rosemary (in sachet)
3 tbsp goat’s cheese, to finish
35% cream, to finish, if needed

5 sprigs rosemary
½ C picked parsley
Grapeseed oil, to cover

2 large yellow beets
100 ml honey
25 ml sherry vinegar
1 clove garic, minced
¼  vanilla pod
1 rosemary
50mL olive oil
2 tbsp coriander seeds
Salt and pepper

2 Sprigs rosemary, picked

 

Method:

For the soup:

Over medium heat, sweat the onions and garlic until very soft and translucent.  Increase the heat to high and add the parsnips.  Roast the parsnips until lightly coloured, stirring the pot about once every 30 seconds as not to burn the onions and garlic.  Reduce the heat to medium and cook the parsnips until they start to break down.  Cover the vegetables with vegetable stock, add the sachet of black peppercorns and rosemary and simmer until the parsnips are quite soft.  Remove from the heat, puree in a blender and pass through a very fine sieve.  Season to taste with salt.

 

For the rosemary oil:

Place the rosemary in a small pot and cover with grapeseed oil.  Cook over medium heat until the rosemary is cooked, about 5-7 minutes.  Remove from the heat and puree in a blender.  While the oil is in the blender add the parsley and ensure to puree it very thoroughly.  Strain first through a sieve, then through a coffee filter and chill over ice.

 

For the sweet & sour beets:

Cook the beets in simmering, salted water until tender.  Remove from the water and peel while they are still hot.  Cut the beets into the size and shape of your preference.  Reserve.

Place the honey in a heavy bottomed pot and lightly caramelize.  Add the vinegar, garlic, vanilla, coriander seeds and rosemary and season with salt and pepper.  Allow to cool and then add the olive oil.  Pour the chilled liquid over the beets and let stand 12 hours before use.

 

For the fried rosemary:

Bring a pot of oil to 375F.  Add the rosemary and cook until crisp, about 15 seconds.  Remove from the oil and place on paper towel.  Season with salt.

 

To serve:

Drain the beets from the marinade and place a few in the bottom of a soup bowl.  Garnish with the fried rosemary.  Bring the soup to a simmer and adjust with salt, white pepper, and a bit of heavy cream if needed.  Whisk in the goat’s cheese until smooth.  Pour the soup over the beets and finish with a few drops of rosemary oil.

Serves 8 as an appetizer or 4 as a meal

 

 

 

Mother’s Day Takeout

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Celebrate the Mom in your life!

This Mother’s Day, treat the mom in your life to a
5 course family style lunch or dinner featuring beautiful, seasonal ingredients.

Don’t forget to add on some charcuterie or oysters!

All Items, pick-up and delivery, are heat-at-home with minimal cooking required. Cooking and assembly directions included.

Pickup times available:
Saturday, May 8 and Sunday May 9 from 11:30am – 4:00pm

We are pleased to offer free delivery in the Niagara region.
Delivery available Saturday, May 8 and Sunday, May 9.

Order by May 6th at 5pm.

[Menu Description:

Chilled Sweet Pea & Arugula Soup – Dressed Peas, Mozzarella, Hazelnut

Strawberry & Cucumber Salad – Toasted Almond, Crème Fraiche, Black Pepper Dressing

Seared Albacore Tuna – Poached Asparagus, Fennel, Radish, Ginger Vinaigrette

Grilled Cornish Hen – Wild Leek, Fingerling Potato, Herb Breadcrumb, Confit Shallot Jus

Strawberry & Rhubarb Crumble – Toasted Oat Topping

Add-ons:

Mimosa Kit – 750mL Fresh Squeezed Orange Juice, 2017 Redstone Sparkling – $50

Gin Caesar Kit – 946mL Walter’s Caesar, 750mLTawse Gin, Redstone Garnish – $50

1lb Vintage Coffee Roasters Coffee – $14

Cheese & Charcuterie Platter for Two or Four – Charcuterie from Niagara Food Specialties, Cheeses from Upper Canada Cheese Company, Preserves, Pickles, Mustards, Crostini – $24/$48

Fresh East Coast Oysters – Shuck at Home, Shallot Mignonette, Horseradish, Lemon – $2.50ea (minimum order of 6)

 

$50 per person – minimum order of 2 people

All Items (pick up and delivery) are heat-at-home with minimal cooking required

Free delivery on Saturday, May 8 and Sunday, May 9 within the Niagara Region.

Pickup available Saturday, May 8 and Sunday May 9 from 11:30am – 4:00pm]

Ocean Wise Chowder Fest!

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Support sustainable seafood while also supporting local during the National Chowder Chowdown Festival! Part of the proceeds from every chowder sold during the month of February are donated to the Ocean Wise Seafood program.

Bowl of Chowder – $14 (with $5 donated to Ocean Wise)

Liter of Chowder – $24 (with $10 donated to Ocean Wise)

2017 Bistro Chardonnay – $20 (with $10 donation to Ocean Wise)

Please note, our Ocean wise promotion is available during the operating hours of the restaurant only

 

Takeout at Redstone 2021

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*Takeout will resume at Redstone BEGINNING JANUARY 14th

Takeout Menu

Offered Friday-Saturday from 11am-7pm, Sunday from 11am-4pm
Guests can order over the phone OR directly online via OpenTable.

 

Appetizers:

Fresh East Coat Oysters
Shallot Mignonette, Horseradish, Lemon $2.50/ea

Hand-Cut Beef Tartar
Redstone Pickles, Egg Yolk, Potato Chips $22

Ontario Burrata
Sweet & Sour Oyster Mushrooms, Basil, Grilled Sourdough – $24

Roasted Eggplant & Goat’s Cheese Dip
Roasted Red Pepper, Olive Oil, Basil, Pita Chips – $12

 

Mains:

Fogo Island Fish & Chips
Hand-Cut Fries, Celeriac Remoulade, Tartar Sauce – $24

Cumbrae Farms Beef Burger
Sesame Seed Bun, Double Smoked Bacon, Aged Cheddar,
Smoked Paprika Ketchup, Garlic Aioli, Hand-Cut Fries – $24

Mediterranean Black Bean Burger
Roasted Red Pepper & Eggplant Relish, Cucumber Yogurt, Feta, Hand-Cut Fries – $22

Dry-Aged Steak Frites
8oz Striploin, Hand-Cut Fries, Café de Paris Butter, Red Wine Jus – $42

Pan-Seared Rainbow Trout
Fingerling Potato, Shallots, Green Beans, Brown Butter, Almond – $33

Butternut Squash Cavatelli
Red Chili, Toasted Pine Nuts, Sage – $31

 

Pizzas:

Margherita
Tomato, Fior di Latte, Basil – $15

Meat
‘Nduja, Soppressata, Pepperoni, Spicy Cacciatore, Mozzarella, Arugula – $18

Cremini Mushroom
Blue Cheese, Confit Garlic, Rosemary Honey – $18

 

Dessert:

Chocolate & Peanut Butter Praline
Toasted Peanuts, Sea Salt – $10


Specials –

Fried Chicken Thursday
Bucket of fried chicken (approx. 8 pieces) and a bottle of Redstone sparkling for $50

Dinner for 2 Fridays & Saturdays
Family style, 3 course dinner for a minimum of two people at $40 per person.  This menu will change weekly and 24 hour notice is required for ordering.

January 15/16 

Roasted Sweet Potato Soup

Upper Canada Ricotta, Curry Oil

Grilled Half Chicken (half chicken per person)

Romesco Sauce

Roasted Fingerling Potato with Parsley

Rapini with Red Chili & Garlic

Chocolate & Peanut Butter Praline


Frozen Items for Takeout– Available Daily through the Retail Store

Redstone Sheppard’s Pie – $15 – serves 3-4

Chicken Pot Pie – $15 – serves 3-4

Piano Piano Pizzas, assorted – $13-15