A Stellar Review
Hi Food and Wine Lovers,
Due to the current pandemic situation, many people have decided to stay in Newfoundland this summer and fall and enjoy our beautiful province.
If you are travelling across the province, I can recommend a great restaurant in Clarenville for a 4-course gourmet dinner. The Milton Inn is located in Georges Brook, about a 10-minute drive off the Trans Canada Highway at the Clarenville exit. Val and I had dinner there on June 26 and it was quite a spectacular meal. Trevor Adams is the talented young chef, who spent most of his culinary career in Ontario, before returning home recently to open this little gem of a restaurant. He grows many of his own fruits and vegetables. He also has his own apiary, where he produces wonderful wildflower honey. He cures his own meats, like pancetta, salami, prosciutto, duck confit and foie gras. Everything is prepared on site. His wine list is quite extensive, mainly French and features many great Bordeaux wines. His mark up on premium wines is about 50%.
The menu includes 6 choices from course one, 4 choices from course two, 6 choices from course three and two dessert choices. There are often added features and Wednesday is always pasta night, with several hand made pasta dishes from which to choose, including the amazing lobster ravioli in a iceberg vodka basal rose cream sauce. The 4-course menu is $125 per person. Portions are generous.
Please see attached photos of our dishes and the restaurant menu.
Our First Course: Seared scallops on a pea puree and roasted pancetta (Boyd). Mixed greens with almond, sunflower seeds, sliced pear and blue cheese tossed in house made raspberry vinaigrette (Val).
Our Second Course: Jumbo butterflied shrimp flamed in brandy with a tomato and herb sauce (Val). Duck confit slowly braised in saffron risotto with asparagus and parmesan cheese (Boyd).
Intermezzo: Homemade mango sorbet.
Our Third Course: Lobster ravioli as described above topped with chunks of lobster meat (Val). Roasted beef tenderloin with lemon thyme on daily vegetables and potato and topped with a lobster claw (Boyd).
Dessert: Homemade lemon tart (Val and Boyd). Creme caramel (Boyd). The lemon tart, from a old family recipe, was awesome, with a perfect crust, an intense natural lemon curd filling, topped with a thick, sweet meringue.
The dining room normally can seat 12 persons, but during COVID-19, only 6 persons can be seated. Reservations are highly recommended. The restaurant is closed on Tuesday. The address is 20 Trinity Drive, Georges Brook. The telephone number is (709) 433-2395. The email address is: kenson.kenson@hotmail.com. There is a Facebook and Messenger page.
Hope you enjoy your experience as much as we did. We are travelling across the province the last week in July and have dinners booked again for July 24 and August 1.
Best regards.
Boyd Goodyear
