At Ancaster Mill we love to celebrate the holiday season. This December our menu is focused on Ciancone family tradition, fond memories and personal favourites from our team. We hope that by featuring clementines, gingerbread, candied pecans, sweet potatoes, apple cider and roasted pears - we will find an ingredient or memory that makes you think of being home for the holidays.
Here's a peek at some of the dinner entrées we'll be featuring...
salt-baked celeriac, maple smoked Comfort Cream, apple cider reduction
Chassagne Farm Pheasant
roasted breast, braised leg, butter-roasted pear, braised red cabbage, candied sweet potato
Roasted Breast & Confit Leg of Duck
clementine glaze, braised Japanese radish, spiced bread pudding, candied ginger jus
Our full menu can be found here.
Why has roasting chestnuts become synonymous with Christmas time? This tradition dates back for centuries, which means many different stories and origins are floating around. One thing is certain, that roasting sweetens the nut’s flavour, making it a perfect snack to consume around the holidays when we tend to indulge a little more than usual. If it makes you feel better, chestnuts are packed with nutrients!
A pheasant is a large long-tailed game bird. The males tend to be highly ornate, featuring bright colours and showy plumage. The pheasant is one of the world’s most hunted birds. The pheasant season in Ontario usually occurs from the middle of October until the middle of December.
Cranberries are everywhere around the holiday season. And not just to eat, they are commonly used in holiday decor. Cranberries grow on dense ground cover on vines (not in water). During harvest in the fall, the bogs are flooded to facilitate picking. Cranberries are one of the few fruits native to North America. In fact, cranberries were eaten by aboriginal people before the Europeans arrived. They ate them raw, but also boiled them, sweetened with maple syrup, and added them to native dishes.
A romantic location next to a waterfall, the natural serene and scenic ambience of Ancaster Mill paves the way for a perfect wedding.
Earth To Table Every Day is the newest cookbook written by Bread Bar's Jeff Crump & Bettina Schormann. Pre-order now!
The Farm is thrilled to once again welcome guests on October 19 to eat, laugh, dance and celebrate a bountiful Autumn harvest.
905 648 1828
Tuesday - Friday:
Lunch 11:30am - 4pm
Dinner 5pm - 9pm
Dinner 5pm - 10pm
9:30am - 2:30pm
5:30pm - 8pm
Reservations recommended. Our restaurant hours may change, or we may be closed due to weddings/events.
Ancaster Mill © 2015. All rights reserved. Ancaster Mill is a part of Pearle Hospitality.