COACH HOUSE CAFÉ
Re-opening on Saturday, May 21!
After May 21, Coach House Café will be open from Thursday-Monday 11-4
Warm Marinated Olives, Orange, Fennel and Chili
Peel and Eat Shrimp, Lemon, Green Goddess Dressing
Ice wine and Chicken liver parfait, Fruit Bread Crostini
Hummus, Chili Oil, Chickpeas, Lemon Yogurt, Fresh Pita
Torn Tomato, Fennel Seed, Chili and Olive Oil Toast
Coach House Board:
Cured Meats, Ontario Cheeses, Cauliflower Salad- Caper Vinaigrette,
Peperonata, Pickled Eggplant and Bocconcini, Fresh Bread, Biscuits
Rare Roast Beef Sandwich, Sea Salt, Horseradish Cream, and Lettuce
Charred Vegetable Sandwich, Goats Cheese, Basil Pesto, Toasted Almond
Steamed Crawfish, Potato and Sausage, Old Bay Butter Broth, Corn on the Cobb
Big Green Salad, Raw Vegetables, Apple Cider Vinaigrette (add chicken breast $7)
Spaghetti Salad, Tinned Tuna, Lemon, Fresh Parsley, Mint, Olive Oil, Garlic and Chili
Watermelon Greek Salad, Cucumber, Peppers, Cured Red Onion, Tomato, Oregano Vinaigrette, Feta and Olive (add chicken breast $7)
Please inform your server of any allergies
Sangria - Red, White or Rosé
An early exposure to the food business, paired with the bounty of the Niagara food and wine region, shaped Erik Peacock’s future as a chef. After spending a year in Australia, Erik returned to Ontario where he attended George Brown College in Toronto for Culinary Arts. Eventually Erik returned to Niagara, where he became the chef at renowned St. Catharines restaurant, Wellington Court.
Erik is often featured by the LCBO as the profiled chef and star of LCBO cooking events. You'll also find him at Niagara-area cooking schools and Niagara College, sharing his excitement for food and new ways to prepare and present it.
“What could be better than enjoying a serving of four Canadian cheeses and a personalized flight of wine!”