Pioneering the concept of a regionally focused cuisine, On The Twenty Restaurant opened its doors in 1993, beginning the entire regional cuisine movement in Niagara. Considered one of the best Niagara winery restaurants for its farm-to-table approach, it continues to celebrate Niagara’s bounty. Located in Jordan Village, and situated in the Cave Spring Cellars winery building, which dates to 1871, the building also features private dining rooms, artisanal boutiques, antiques and clothing shops. Whether staying at the Inn, exploring Jordan or enjoying a day of wine tours, On the Twenty is lovely for lunch or dinner serving delicious local cuisine with spectacular views of the Niagara Escarpment.
The menu features Niagara wine country farm-to-table cuisine
Cave Spring Dry Rosé
Fresh baguette and sweet butter
Baby Gem Lettuce with 'Pingue' prosciutto, oven dried tomatoes, roasted garlic and lemon dressing, shaved parmesan cheese with focaccia crostini
Butternut Squash & Sweet Potato Soup
Beer Battered Lake Huron whitefish and rosemary salted pomme frites with fresh lemon, caper mayonnaise and chipotle ketsup
Ohme Farms Spinach and Leek Deep Dish Quiche with Aged Cheddar
Victory Herb Farms organic greens with sherry vinaigrette
Mixed Berry Steamed Pudding with vanilla whipped cream
Walnut Blue Cheese Tart with Cabernet Franc Jelly
This unusual appetizer is certain to impress guests at your next dinner party. Serve this tart warm with a few baby salad greens to finish off the plate.
1 1/2 cups all purpose flour
1/3 cup walnuts, lightly toasted and ground
1 tbsp sugar
1/2 tsp salt
1/2 cup, plus 2 tbsps unsalted butter, cut into pieces and chilled
6 oz blue cheese
1/2 cup whipping cream
1/2 cup walnut halves
4 fl oz Cabernet Franc Jelly
Combine the flour, ground walnuts, sugar and salt. Cut in the butter until the texture of coarse meal. Add 3 tablespoons of cold water and mix just until dough comes together. Wrap in plastic wrap and chill for an hour.
Preheat oven to 375°F. On a lightly floured surface, roll out pastry to 1/2 inch thick. Line a 9-inch tart shell or pie pan with dough and trim edges. Chill for 20 minutes. Line tart shell with foil and weight with dried beans, rice of pie weights. Bake for 20 minutes weighted, remove foil with weights, and bake 10 minutes more. Allow to cool.
Reduce oven temperature to 350 F. Blend together blue cheese, cream and egg. Pour into bottom of tart shell and top with walnut halves. Bake for 15 minutes. While tart is baking, melt Cabernet Franc Jelly in the microwave or over the stove. When tart comes out of the oven, brush melted jelly over surface of tart and serve immediately.