The Bloomfield Carriage House Restaurant

New year's eve dinner

December 31, 2011
open at 6:00 pm

4 Course Menu

$55.00 per person not including beverages, tax and gratuity.

1st Course

Assorted mushroom crepe, arugala, sherry vinaigrette, pickled walnuts
or
Hot smoked sturgeon & roast sea scallops, pinenuts, bacon, black lentils, sage beurre noisette

2nd Course

Squab & foie gras tortellini, squab consommé, truffle oil
or
Potato gnocchi with truffle cream sauce, parmesan reggiano

3rd course

Pickerel fillet, dried tomato basil compound butter,
or
Duck breast, cherry pinot noir reduction,
or
Braised lamb meat pie, rosemary lamb reduction, kale,

4th Course

Vanilla creme brulee
or
Profiteroles with hot chocolate sauce
or
Pear, black currant and almond tart with clotted cream
or
Cheese selection 35g

Dine Magazine

Adam Waxman - Sept 2010

In order to fully appreciate the county, it must be said that so many of these boutique wineries and restaurants are run by husband-and-wife partnerships who packed up their successful careers in Toronto to be closer to what they believe in and love to do together. Culinary matrimony thrives at The Bloomfield Carriage House Restaurant and its Marshmallow Room bakery, where Scott Kapitan cooks and Jacqui Vickers bakes. The menu changes weekly but stays within the same flavour profiles of the season and of Kapitan’s cooking. His technique is French, but the product is local and organic. Impressively economical in preparation, his dishes are clean and expressive. When I taste the duck, naturally brined and roasted with tobacco jus, I believe I am enjoying the very best quality. Kapitan knows you don’t need to smother a protein with sauce; if you have the very best product, you want that product to show. Accompanied by a quail torchon, boned and rolled in pistachio, with asparagus, and foie gras seared on a potato crisp, there is no limit to Kapitan’s imagination and care. Complex flavours animate every dish. He also does his own charcuterie. Wild boar, elk p‚té, rillette and salami can be wrapped up at the bakery for a lunch to go. For dessert, it’s the Marshmallow Room, Vickers’ labour of love. In addition to her artisanal breads and scones, she makes her own preserves, chocolate bark, crystallized rose and violet petals, lavender, paprika and vanilla sugars and, of course, marshmallows: vanilla, peppermint and coffee. I wait with the anticipation of a six-year-old for the big, warm cookies of chocolate and gianduja to come out of the oven. An adjacent tea room is available for tea tastings from more than 100 different types of loose-leaf teas. It is hard to tear myself away.

Toronto Life review 2011

Bloomfield Carriage House 3 Stars It really is a carriage house; tacked onto the back of a large red brick building, the small two-storey dining room has the air of dollhouse, with everything placed just so. The menu sidesteps quaintness with ambition and flair, exceeding expectations of a quiet village. No wonder; this is Scott Kapitan’s place (who cooked to acclaim at Crush before decamping for the County), and his partner, Jacqui Vickers (the former pastry chef at Crush), runs the Marshmallow Room bakery (occupying the parlour at the front of the house). A starter of a single jumbo scallop, seared and halved horizontally, is set over a pilaf of lentils and quinoa. It’s unusual and delicious, especially with the delicate nuance of vanilla beurre blanc smeared on plate’s edge. By contrast, house-made pork pâté is straightforward, almost bland, and its accompanying chutney too sweet. Rich, silky quiche is a mainstay of the lunch menu, and the accompanying greens (sourced locally) are dressed lightly with a zesty vinaigrette. Local rules supreme here: the confit pheasant that garnishes the house-made capellini pasta is also locally sourced. It’s a great dish: subtle flavours brought into gentle harmony by the hands of an expert chef. The expertise continues through Vickers’ sweet course, with such simple yet well-executed dishes as a crunchy meringue topped with local strawberries and whipped cream, or a wickedly rich brownie. Local wines star, and service is as polished as in any downtown destination restaurant. Mains $24–$34, seven-course tasting menu $90.

2007/ 2008 / 2009 / 2010 / 2011 Where to eat in Canada

Awarded a star of excellence in this national restaurant guide.

NEW YORK POST

#76 PRINCE EDWARD COUNTY, ONTARIO - THINGS TO DO - MAY 2009

HOT TIP You don't have to be an old woman to dig the tea and scones at the Carriage House Restaurant's marvelous Marshmallow Room bakery and tea shop, tucked off the main drag in Bloomfield. Expertly done pastry and fine teas in a rustic setting that almost feels like someone's kitchen make this a rewarding stop (260 Main St., Bloomfield; [613] 393-1087).

TORONTO LIFE MAGAZINE

The Bloomfield Carriage House, one of the area’s big-night-out restaurants, serves a simple luxury perfect for a rainy day: the Marshmallow Room Bakery’s weekly tea tastings. Over two hours, guests can sample teas for $25 per person. Every Thursday by appointment. 260 Main St., Bloomfield, 613-393-1087, bloomfieldcarriagehouse.com. June issue Toronto Life

Restaurants Guide › Out of Town

The Bloomfield Carriage House 3 1⁄2 stars

Editorial Review - 2009

Husband-and-wife team Scott Kapitan and Jacqui Vickers run this charming, two-level dining room in a majestic old house on Bloomfield’s main street. Candlelight dances off the latté- coloured walls and rural quietude prevails, unless a raucous party fills the restaurant’s balcony room above. A starter soup is a luscious purée of wild leek and potato that’s ascetic in its presentation yet screaming out with flavour. It’s a prelude to the honour Kapitan bestows upon high-quality ingredients, often sourced from local Prince Edward County producers. Shards of sweet rabbit intertwine with silken lard for a delicate rillette. Meanwhile, herbed pork-brandy pâté slathered on bread made with wine must is an unparalleled pairing. A puffy, crackling skin protects the luscious interior of duck confit, each moist bite in harmony with vinegar-kissed, braised red cabbage. On the other half of the plate, slices of rare, roasted duck breast are dusted with coarse salt and draped over a row of tiny sweet corn kernels. For dessert, a buttery caramel sauce drizzled over medjool date cake with rum ice cream is ethereal. A taste of terroir can be found in the many local wines by the glass.

SIX MEALS IN ... PRINCE EDWARD COUNTY
Discovering some Princely delights in a still-unspoiled setting

Aug 01, 2009 04:30 AM

Richard Ouzounian
Toronto Star

PRINCE EDWARD COUNTY, Ont.–For a long time this pastoral area was known for its scenery and tranquility, but not its food and drink. All that has been changing with a burst of activity that has yielded wineries, artisanal food markets and first-rate dining. It's still relatively unspoiled and you can feel you've gotten away from it all. It's a short enough drive (about 2 1/2 hours from Toronto) to make it doable.

Friday night

BLOOMFIELD CARRIAGE HOUSE RESTAURANT, 260 Main St., Bloomfield,613-393-1087: One of the area's finest establishments, a recent renovation has perked things up enormously from a visual point of view.

The food is as superb as it ever was, with a passionate devotion to local and organic products you'll find throughout the area.

I was blown away by the duck confit and barley risotto as a starter, rich with the aroma of house-cured bacon and a generous benediction of Parmesan Reggiano, followed by a roast venison chop that was incredibly moist and enlivened by the chocolate juniper glaze.

The vanilla crème brûlée with a tart rhubarb compote finished me off nicely for dessert. There's a great wine selection as well.

To read the full article please go to - http://www.thestar.com/Travel/article/673553

6 degrees.ca

"one could die for the Organic Country Pâté with Rustic Loaf from Chef Scott Kapitan..."

Now Magazine

"a delicious miniature tower of alternating minced smoked salmon and cookie-esque brioche dolloped with crème fraîche and garnished with a pair of baby asparagus tips and a delicately poached quail egg"

The 9 of Dine (top 9 up and coming chefs of Toronto)

Chefs of Distinction 2004 "nomination as one of Toronto's favourite rising chefs!"

Winner 2005 TASTE! A celebration of regional cuisine.

Best tasting regionally prepared product

TORONTO STAR

Bounty in Prince Edward County:
Alluring local flavours are drawing tastebuds to Prince Edward County

July 11, 2007 Amy Pataki Restaurant Critic

The Marshmallow Room Bakery & Tea House
The front room of the Bloomfield Carriage House restaurant, in Bloomfield, stocks exquisite homestyle desserts and picnic fare.

Chef Scott Kapitan makes his own boar sausage. His wife, pastry chef Jacqui Vickers, takes care of the luscious quiches, artisanal breads and preserves. Vickers uses local produce in her old-fashioned cakes and tarts ($2.25 to $3.75) to great effect, such as a buttery rhubarb cake made from stalks from her garden. Anything with sour cherries, like the sour cherry-almond tart, is to die for.

Artwork on display from FAD Gallery

View the works of select artists at the Carriage House restaurant.

FAD Gallery - art for everyday living

Funktional art & design - fine art & design

Michael Deyell, Director/Agent
Dean Munroe, Creative Director

3 Corey Street
Bloomfield, ON
K0K 1G0
613-393-5235