The unofficial start to the weekend… and the summer for that matter.
The summer season is kicking off with performances at Parkhill on Hunter this Thursday June 2nd @ 5:00 p.m.
I’ll be performing on the patio (weather permitting) every Thursday through June, July and August. Sets go from 5:00 to 8:00 p.m. It’ll be a great eclectic blend of instrumental acoustic guitar music. Lots of interesting work and improvisation.
It’s the perfect way to unwind after a long week of arduous labour, and switch gears into the weekend. Parkhill on Hunter has such tremendous ambiance. And Scott and Emma have put together a special patio menu for the summer. It’s as delicious as it is easy on the pocketbook. Check out the menu below.
Parkhill on Hunter: 180 Hunter St. W. • Peterborough, Ontario, K9H 2L2 • 705 743 8111
I look forward to seeing you on Thursday.
Jake Dudas, Guitarist
All photography by Sue Morley Photography
Parkhill on Hunter Patio Menu 2011.
Root Vegetables and Dip 6.00
A variety of root vegetable chips including: beets, Yukon gold potatoes, sweet potatoes and tortilla chips. Served with a bourbon tomato salsa and a cumin garlic aioli.
A spinach and basil goat cheese spread, over a house made flatbread topped with a brunoise of Bermuda onion, tomato, citrus, roast garlic and herbs and finished with feta cheese.
Crab Cakes 9.00
Two house made crab cakes made with blue crab, white fish bound with an herb panade, dusted with curried bread crumbs pan seared and served atop a shrimp remoulade.
Shrimp Cocktail 9.00
Chilled shrimp served in a martini glass with a caper-horseradish-tomato cocktail sauce topped with an avocado mayo and fresh lemon.
Spinach and Local Greens Salad 6.50
A mix of local spinach, sweet and savoury greens, topped with julienne onion, heirloom carrots, candied nuts and balsamic marinated strawberries.
Tossed with an apple cider and white balsamic vinaigrette.
Chicken Caesar Salad 10.00
Romaine lettuce tossed in a creamy garlic-parmesan dressing, house made croutons, bacon and grated asiago. Topped with grilled chicken.
Cheese Quesadilla 6.00
A flour quesadilla filled with spicy adobo caramelized onions and tomato with 3 cheeses baked in the oven and served with house made bourbon salsa and sour cream.
Pork and Chicken Duo 10.00
House made chicken tenders paired with mini pork shanks tossed in a Jack Daniels barbeque sauce. Served with house made coleslaw and crudités.
Sausage of the Month 7.00
Chef’s choice of house made sausage French pan seared served on a baguette and accompanied with house made condiments.
3 Cheese Pepperoni Flatbread 7.00
Oven baked, house made grilled flatbread with a zesty chunky tomato sauce, layered with spicy pepperoni and topped with asiago, mozzarella and feta cheese.
Grilled Vegetables on a Bun 7.00
Grilled Portobello mushroom cap, roasted red pepper, red onion and zucchini. Topped with jalapeño havarti cheese, sundried tomato chutney and finished with avocado aioli on a house made burger bun. Served with house made coleslaw.
Mini Burger Duo 10.00
A turkey burger topped apple and bacon stuffing finished with a red onion-cranberry relish; paired with a beef burger topped with sundried tomato ketchup and cumin aioli. Served with French fries.
Chicken Fingers 9.00
Three extra large chicken tenders herb breaded and seasoned. Deep fried and served with house made French fries and plum sauce.