Northern Delights - Winter 2020 - January 26 – February 8, 2020

Northern Delights is Thunder Bay’s fall and winter culinary festival. Established in 2015 by local Restauranteurs, this event is now in its fifth year and is now being led by Tourism Thunder Bay. It offers the perfect opportunity for patrons to discover delicious cuisine and celebrate our local restaurant and food scene.

During the two week festival, participating restaurants offer prix fixe menus, many featuring local ingredients, at $25 or $35. Northern Delights gives locals and visitors alike the opportunity to sample Thunder Bay’s burgeoning culinary scene.

Sponsors logo

 Participants information
 

The cost for each participating restaurant is $250. This amount will be applied fully to marketing/advertising the event. Tourism Thunder Bay will match the accumulated amount from participants to advertise locally and to visitors in the Thunder Bay surrounding area.


Please fill out the online applicationprint the applicant and email it to kmartin@thunderbay.ca.

Cabin Fever participants
Thank you to our Sponsors

 

Cabin Fever menus

 Anchor & Ore

$35

appetizer

BUTTERNUT SQUASH WITH CANADIAN MAPLE CRÈME
- OR -
CHEF’S SALAD
torn lettuce with kale, charred corn, spiced pumpkin seeds, edamame, mandarin and Sortilege maple dressing

mains

PENNE CHICKEN GORGONZOLA
slivers of grilled chicken breast, portabella and sundried tomato in a white wine gorgonzola cream sauce
- OR -
CAJUN TILAPIA
served with roasted vegetables and mini red potato
- OR -
GLAZED PORK LOIN
served with winter vegetables and potato wedges

dessert

CRÈME BRÛLÉE WITH MIXED BERRIES
- OR -
WARM APPLE CRUMBLE WITH VANILLA ICE CREAM

Apple Chipotle’s

$25 

appetizer

CHEESEBOMBS
two breaded and fried balls of a variety of Thunder Oak cheeses and herbs, with our house ranch and marinara sauce.

main

BRISKET DINNER
6oz piece of our signature brisket coated in secret rub and braised for 20 hours. Served with Thunder Oak gouda mash potatoes, steamed buttered broccoli florets, and a side of rich brisket jus.

$35

appetizer

CHEESEBOMBS
two breaded and fried balls of a variety of Thunder Oak cheeses and herbs, with our house ranch and marinara sauce.

main

BRISKET DINNER
8oz piece of our signature brisket coated in secret rub and braised for 20 hours. Served with Thunder Oak gouda mash potatoes, steamed buttered broccoli florets, and a side of rich brisket jus.

dessert

CRÈME BRÛLÉE
sweet, decadent and silky smooth chocolate-peach crème brûlée

 Beaux Daddy's Grill House

$25 

appetizer

THREE CHEESE CRAB STUFFED MUSHROOMS
wild Pacific crab, asiago, Thunder Oak gouda, cream cheese, bay seasoning, peppers, stuffed ‘n baked herb mushrooms 

main

CHICKEN PONTALBA

Beaux’s crispy breaded chicken, herb mushrooms, smoked ham, Spanish onions, peppered hollandaise, fresh tarragon, whipped potatoes and seasonal vegetables

 

$35

appetizer

CAULIFLOWER WINGS
cornmeal, seasoning, chickpea flour. Dry spice toss choices: cajun, BBQ, maple bacon, lemon pepper and salt & pepper

main

SALMON CASQUETTE
baked Atlantic salmon, lemon or cajun aioli cap, aromatic rice and seasonal vegetables 


dessert

BEAUX’S SIGNATURE CHEESECAKE
baked in house, rich, dense, smooth & creamy. Choose from chocolate fudge and caramel praline or seasonal selection.

 Bight Restaurant

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer

TROUT FRITTERS
two Eat the Fish trout fritters, frisée lettuce and herbed caper aioli

main

GNOCCHI BOLOGNESE
ricotta gnocchi, ground dry aged beef tenderloin, ground Charkuu 102 pork belly, cured egg yolk, grana padano and pangrattato 

dessert

CHOCOLATE CHEESECAKE
sous vide mini chocolate cheesecake, chantilly cream and cocoa

 Daytona's

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer

WILD RICE AND MUSHROOM SOUP

main

ESPRESSO RUBBED TOP SIRLOIN
served with confit garlic mashed potato, roasted mushroom caps and red wine demi glace.

Espresso rub from Beefcakes and Rose n Crantz coffee. Potatoes from B&B Farms

dessert

CHOCOLATE POT DE CREME

 El Tres

$25

appetizer

BAKED JALAPEÑO
stuffed with a cheese blend & veggies and cilantro pesto

main

MEXICAN “BANGERS & MASH”
local Charkuu 102 pork, sweet potato mash and red chile gravy

 

 Giorg Cucina E Barra

$35

main

WILD RICE ARANCINI
local wild rice with pesto
- AND -
BRAISED VEAL
My Pride Farms veal ragu on polenta


add 2 Cannoli for $5

 InCommon

drink

Both options include beer on tap or house wine

 

$25

appetizer

KALE CAESAR SALAD

main

2 PULLED JACK FRUIT
with Sleeping Giant stout bbq sauce, slaw, cream, hot sauce and local sprouts
- AND -
2 PULLED BBQ CHICKEN TACOS
with greens, cheddar, pickled onions, crema, hot sauce and local sprouts

 

$35

appetizer

KALE CAESAR SALAD

main

2 PULLED JACK FRUIT
with Sleeping Giant stout bbq sauce, slaw, cream, hot sauce and local sprouts
- AND -
2 PULLED BBQ CHICKEN TACOS
with greens, cheddar, pickled onions, crema, hot sauce and local sprouts

dessert

NOT SO COMMON BROWNIE SUNDAE
Prime Gelato , dark chocolate brownie fingers, toffee bites, whip cream and bourbon cherries

 Nook

$25

appetizer

MIXED GREENS
with roasted beets and fresh Cheese Encounter Ontario goat cheese

main

BEER BRAISED HOUSE SAUSAGE
with mushrooms and polenta. Made with Sleeping Giant beer.

$35

appetizer

TUSCAN WHITE BEAN AND BREAD SOUP
riboletta bread from Brule Creek flour

main

PAPPERDELLE WITH LAMB RAGU
locally sourced lamb

dessert

ST PAUL ROASTERY TIRAMISU

 Portside Restaurant

$25

appetizer

HOUSE MADE CAESAR SALAD
with fresh bread from Nucci’s

main

HOMESTYLE MEATLOAF
with fried onions & sauced up in our own house made BBQ sauce. Choice of chef’s vegetable of the day, B&B Farms mashed potato with butter & chive


dessert

TIA MARIA CRÈME BRÛLÉE & CREAM WITH BERRIES

 

$35

appetizer


ONION & LEEK SOUP WITH SWISS TOAST
sauteed onions & leeks caramelized golden; splashed with whiskey, slow simmered & finished with melted Swiss on a slice of French loaf

main

RIBEYE STEAK
8oz seasoned ribeye steak prepared to your preference, brushed with garlic butter and finished with sautéed peppers & onions. Choice of chef’s vegetable of the day and side.

dessert

STRAWBERRY-RHUBARB CRISP
served warm with vanilla ice cream

 Red Lion Smokehouse

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer


SMOKED BEEF & BARLEY BUNS
smoked beef shin and barley buns with pear and blue cheese
- OR -
ANGLETERRE ONION SOUP (V)
caramelized onion, montgomery’s cheddar, toasted bap and horseradish croquette

mains

CRISPY DUCK & CASSOULET
confit duck leg, smoked bacon cassoulet, root vegetable crisps, Jerusalem artichoke, Puy lentil sauce and oyster mushroom ragout
- OR -
ROOT VEGETABLE NOODLES (V)
Big Lake Pasta bucatini, pecorino, smoked tomato, portobello bacon with turnip, crispy shallot and hazelnut

dessert

TREACLE SPONGE
steamed treacle sponge, honeycomb and caramelized banana ice cream
- OR -
PERSIANS
cranberry filled doughnuts, vanilla custard, cranberry jelly and cinnamon crumble

 

(V) Vegetarian

 Silver Birch Restaurant

$25

main

BISON TOURTIÈRE
phyllo pastry filled with tender rosemary braised bison and potatoes with root vegetables

dessert

BLUEBERRY PIE CRÈME BRÛLÉE
baked vanilla custard, caramelized sugar and warm blueberry compote

 

$35

appetizer

SMOKED CAESAR SALAD
romaine, bacon, parmesan and bannock croutons

main

BISON TOURTIÈRE
phyllo pastry filled with tender rosemary braised bison and potatoes with root vegetables

dessert

BLUEBERRY PIE CRÈME BRÛLÉE
baked vanilla custard, caramelized sugar and warm blueberry compote

 The Foundry

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer

TOMATO VELVET SOUP

main

GRILLED HALLOUMI CHEESE AND VEGETABLE PRESS
focaccia, grilled zucchini, eggplant, roasted red peppers, pesto and black garlic aioli

dessert

TIRAMISU CHEESECAKE

 Tomlin Restaurant

$25

appetizer

FRIED CAULIFLOWER
tomato, rapini gremolata and parmesan

main

TUBETTINI PASTA
pork belly, dill, café butter, cream, anchovy, stracciatella cheese and dill pesto

$35

appetizer

FRIED CAULIFLOWER
tomato, rapini gremolata and parmesan

main

PORK CHOP AU POIVRE
potato and rutabaga puree, maple, brown butter and fried brussels sprouts

dessert

CHOCOLATE AND OLIVE OIL CAKE
clementine gelato, candied walnuts, orange powder and vanilla olive oil

For more information on Northern Delights please contact:

Karen Martin
Partnership Marketing Officer
Tourism Thunder Bay
kmartin@thunderbay.ca
807-625-3969

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