SHORT HILLS KITCHEN
OPENING MAY 18, SEE YOU SOON!
SNACK BOXES
Charcuterie $28.00 gf/df
Proscuitto I salami I sausage I antipasto I fresh cheese I seasonal fruits I toasts
Canadian Cheese $21.00 gf
Selection of 3 Canadian fine cheeses I seasonal fruits I marmalade I toasts
Wellington Paté $15.00 gf
Fruit bread I cornichons I blackberry shallot jam
Smoked Trout Dip $15.00 gf
Charred jalapeno I radish I sumac pitas
SANDWICHES
All sandwiches served with mixed greens
Rare Roast Beef $16.00
Horseradish cream I pickled onions
House Smoked Turkey $16.00
Green goddess I smoked cheddar
Sourdough Grilled Cheese $14.00
Vada Pav Sandwich $16.00 v
Chaat masala I spiced potato fritter I green coconut chutney I cilantro + tamarind chutney
MAIN COURSE
Margherita Pizza $19.00
Tomato I basil
Overnight Brisket $23.00
Mac and cheese I greens
Tuna Ceviche $23.00 gf/df
Cucumber I ginger soy dressing I cilantro I tortillas
Short Hills Salad $22.00 gf/df
Chicken I grilled seasonal vegetables I honey shallot dressing
Ancient Grain Salad $22.00 gf/df
Cold smoked trout I Chimichurri I watermeloon radish slaw
SWEETS
White Chocolate Mousse Cup $9.00 gf
Seasonal berries
Chocolate Chip Cookie $3.00
Seasonal Fruit Salad $14.00 gf/df
Please let us know of any allergies or dietary concerns.
v = vegan I gf = gluten-free option I df = dairy-free option
Erik Peacock
Chef
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.
Niagara Patio Dining
JOIN THE CLUB
STAY CONNECTED
