In-Room Dining Menu Selections

Step 1 of 4


  • If visiting for multiple nights, please complete a form for each day you are dining with us.

  • Dinner Menu

    Please indicate any dietary restrictions or notes in the space provided at the bottom of each section.
  • Appetizers

    Please enter the quantity for each item you would like added to your order.

  • cardamom velouté, savoury granola, spiced date, pickled garlic cream
  • preserved berries, chewy beets, goats milk yogurt borscht
  • nutritional yeast, perilla leaves, marigold petals
  • greenhouse lemongrass, buttermilk, coriander oil
  • Niagara grape jam, ice wine jelly, celery, brioche

  • Entrées

    Please enter the quantity for each item you would like added to your order.

  • cauliflower, winter truffle, beurre blanc
  • red cabbage purée, wild berry, coal roasted savoy, elderflower capers

    Chef's venison is cooked to Rare.

  • poached breast, leg pressé, foraged mushrooms, caramelized onion, Madeira
  • Jerusalem artichoke, orchard apple, plum mustard, prune and Armagnac jus

    Chef's pork tenderloin is cooked to Medium Rare. Please indicate in the notes below if your preference is different.

  • smoked potatoes, butternut fondant, fragrant root vegetable broth

  • Desserts

    Please enter the quantity for each item you would like added to your order.

  • LH buttermilk, roasted white chocolate crumb, Crème de Châtaigne
  • maple brown butter pound cake, cream cheese ice cream, butternut ganache
  • passion fruit curd, vanilla chantilly, almond frangipane
  • sour cream, bee pollen, estate honey ice cream
  • salted caramel ice cream, Ontario peanuts

  • Dietary Restrictions / Dinner Preferences & Notes
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