Benchmark to re-open for dinner Wed. Jan 25

After about a month of renovations, Benchmark restaurant will re-open in time for dinner on Wed. Jan. 25

The restaurant features a new bar, entrance and seating, as well as a new menu. Wine and beer recommendations will also be offered for the first time.

Check out the new menus below:

BENCHMARK Winter Menu

Dinner

Apps

Daily Soup -$6

Created by our chef apprentices

 

Or

Sweet Potato & Pommeray Bisque, Crumbled blue cheese-$6

“POMMERAY MUSTARD ADDS THAT LITTLE EXTRA FLAVOR “

 

Maple Smoked, Quebec, duck breast, bitter greens, caramelized pears, Hazelnut vinaigrette-$10

“Sweetness from the Niagara pears balances the bitter greens” Try a pinot noir with this dish.

 

Cumin scented Heirloom beets, Marinated Butternut squash, celebrity goat cheese, and Scallion –vinaigrette-$8

“Celebrity Goat cheese is Animal Rennet Free, 100% Pure Goat’s Milk Cheese made in ONTARIO from ONTARIO Milk”

 

Hand cut greens bay & balsamic braised mushrooms,”viks” bacon, Cro Farms Quail egg-$8

“Star anise enhances the flavor of the mushrooms”-

 

Risotto with pulled Ontario Veal, Roasted Parsnip, Balderson white cheddar, port reduction-$10

“The sharpness of the white cheddar compliments the richness of the braised veal”

 

NC Lager steamed Clams, “viks” kielbasa, lemon parsley butter, Oven dried tomatoes$-12

 

 

Charcuterie Platter to share-$12/person

Tasting of local & House Charcuterie, seasonal fruit chutney, crostini, Cheese, pickled vegetables

 

 

Crisps & Dips-$8/person

Selection of Dips & artisanal crostini’s

“Relax and enjoy some dips and artisanal crostini with a glass of NC wine or beer”

 

 

Mains

Market fish of the day-Price accordingly

Cauliflower Kugal, Tomato coconut curry, coriander oil

 

Slow braised Stoney Creek beef short ribs, roasted garlic polenta, spiced gai lan-$24

“Gai Lan is also known as Chinese Broccoli”

‘Thunder oak smoked Gouda” & leek stuffed chicken supreme, roasted potatoes, seasonal vegetables-$25

“Thunder Oak is from Thunder Bay Ontario”

Grilled Ontario Veal Chop, red flannel hash cake, mushroom ragout-$26

“Red Flannel hash gets its name from the somewhat obvious similarity of its colors to red flannel plaid “

Duo of lamb-$30

Fennel crusted Rack of Ontario Lamb, Confit garlic jus & Lamb Casoulet, Seasonal vegetables

“Fennel & Lamb is the perfect marriage in this dish”

House Spaghetti with crumbled Atlantic salmon, julienne vegetables, cheese fondue-$22

“There is nothing like freshly made pasta”

 

Quinoa crusted butternut squash, mushroom & Savoy sauté, and garlic & parsnip purée, crisp fried onions-$18

“The Incas referred to quinoa as chisaya mama or ‘mother of all grains

Incas ”

 

 

BENCHMARK Winter Menu

Lunch

Apps

Seasonal Daily Soup $5

Created by our chef apprentices using seasonal ingredients

 

Or

Sweet Potato & Pommeray Bisque, Crumbled blue cheese-$5

“POMMERAY MUSTARD ADDS THAT LITTLE EXTRA background flavor”

 

Hand cut greens, bay & balsamic braised mushrooms,”viks” bacon, Cro Farms Quail egg-$6

“The addition of star anise enhances the flavor of the mushrooms”

House Smoked, Quebec duck breast, bitter greens, caramelized pears, Hazelnut vinaigrette-$8

“Sweetness from the Niagara pears balances the bitter greens” Try a pinot noir with this dish.

 

Cumin scented Heirloom beets, NC ice wine Marinated Butternut squash, celebrity goat cheese, & Scallion Oil-$7

“Celebrity Goat cheese is Animal Rennet Free, 100% Pure Goat’s Milk Cheese made in ONTARIO from ONTARIO Milk”

 

House Cured maple & chili Atlantic salmon, NC Riesling Mustard sauce, Ruth’s Artisinal seed crackers

“The buttery flavor of the salmon pairs well with a Riesling”- 8 dollars

 

Charcuterie

Platter to share-$12/person

Local & House Charcuterie, seasonal chutney, Fifth Town Premium blended cheddar, house pickle

“Fifth town is located in Prince Edward County, Picton Ontario” 

 

Crisps & dips-$8/person

Selection of dips & artisanal crostini’s

“Relax and enjoy some dips and artisanal crostini with a glass of NC wine or beer”

 

Mains

Eggcellent-$10

Special egg dish of the day

“A great way for our students to perfect the art of cooking eggs”

 

Tempura Lake Erie Yellow Perch, NC Ale infused dipping sauce, savoy cabbage & carrot crunch-$12

“Niagara College ale adds a new depth to a traditional Japanese dipping sauce”

Cracked pepper and buttermilk fried chicken, chipotle garlic aioli, Mixed Greens, honey & red wine vinaigrette-$12

“A taste of the south right here in Niagara”

 

Risotto with pulled Ontario Veal, Roasted Parsnip, Balderson white cheddar, port reduction-$12

“The sharpness of the white cheddar compliments the richness of the braised veal”

 

Tortilla &Spiced winter vegetable casserole, Cashew nut crema-$10

“For Vegans & carnivores alike “

 

Slow cooked Stoneycreek Beef brisket sandwich, Charred onion, 40creek bbq sauce, Spiced Yukon wedges-$12

“Niagara college ale and slow cooked brisket need I say more”

 

“Trust us”

Daily Three course designed by our chef apprentices, one glass of Niagara college wine or beer.

“Leave it in our hands”-$25

 

Ask your server for wine or beer pairings for this menu.

Share this article

PinIt