Cuisine

Harbour House is proud to partner with two award-winning restaurants within walking distance of the hotel…

HOB NOB restaurant

HobNob

The HOB NOB restaurant is located in the original parlour of this wonderfully-restored 1832 mansion overlooking the historic Niagara-on-the-Lake golf course. The Four Diamond dining room is just a short walk or shuttle ride from Harbour House. Whether taking afternoon tea and scones or savouring a multi-course meal prepared under the culinary direction of our Executive Chef Steve Sperling, dining at HOB NOB is always special.

View Lunch Menu

View Dinner Menu

Zees Grill

Zees Grill

Zees Grill in beautiful Niagara-on-the-Lake, features classic-almost nostalgic-cuisine updated with a creative, modern twist. Perfectly located across from the Shaw Festival Theatre, with a stunning contemporary dining room and lounge, every detail of Zees Grill is sure to tickle your senses and tantalize your taste buds. Executive Chef Jason Dobbie, has created an array of dishes that are as delicious as they are inventive. Open seven days a week for dinner.

View Lunch Menu

View Dinner Menu

Breakfast & Treats

Included in the tariff is our Breakfast in the Conservatory – a very special meal, combining the best influences of Europe with the specialty baked goods and well-known produce of the Niagara Region. Served buffet style in our picture perfect Conservatory. With the sun pouring in the large floor-to-ceiling windows and the soft sound of jazz music, you may never want to leave!

A sample morning repast:

Harbour House’s Homemade Crunchy Granola
Yoghurt and Fresh Fruit
A selection of cold meats and cheeses
Croissants, Scones and Sweet baked goods
Homemade white and multi-grain breads
Quiche, Cheese and Meat Strata or Bread Pudding
Our own specially-blended coffee or Harney & Sons Tea
Orange and other Seasonal Juices

Our breakfast makes each day a two-meal day!

And in the late afternoon:

The Staff and Management of Harbour House cordially invite you to attend a sampling of Local Vintages from 4:00 to 5:30pm each day in the Library Lobby

Recipes

Some say we should jealously guard our special recipes…”You want the guest to come back don’t you?” But we believe every time you try our tried-and-true concoctions you will remember us fondly! So here are a couple of our most popular items:

Harbour House Granola

Harbour House Granola Recipe

Blueberry French Toast

Blueberry French Toast Recipe

Potted Cheese

Potted Cheese Recipe

Blueberry Sauce

Blueberry Sauce Recipe

Harbour House Granola

Ingredients

2½ cups
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup
½ cup

Rolled Oats
Sliced Almonds
Broken Walnut Meats
Chopped Pecans
Sesame Seeds
Wheat Germ
Shredded Coconut
Unsalted Sunflower Seeds
Safflower Oil
Honey
Currants
Dried Cranberries
Raisins

Method

Preheat oven to 325 degrees F. In large pan combine all ingredients in the left column

Heat oil and honey together. Pour over dry ingredients and mix well

Layer mixture on as many baking sheets as you need

Bake until golden brown, stirring frequently

When cool, stir in raisins, currants and cranberries

Blueberry French Toast

Wonderful with our own Blueberry Sauce or try it with a dollop of whipped cream and maple syrup! Makes enough for 8-12 people.

Ingredients

18
¼ cup
12 ounces
1 ½ cups
½ cup
10
2½ cups

Slightly stale pieces of “Texas” bread
Maple Syrup
Spreadable cream cheese
Blueberries, fresh or frozen
Melted Butter
Eggs
10% Cream

Method

Pre-heat oven to 350° F. Grease 9”x13”x2” Pyrex baking dish

Mix half the blueberries into the cream cheese and spread over half the slices of bread.

Cover with the remaining pieces, remove crusts and cut into 1” cubes.

Put cubes into dish and sprinkle the remaining blueberries.

Beat together eggs, maple syrup, butter and cream. Pour over the bread and cheese cubes.

Cover with plastic wrap and gently press down on the surface until the cubes are soaked with the egg mixture.

Remove plastic wrap and bake for approximately 40 minutes or until lightly browned.

Harbour House Potted Cheese

(The name says more about the state of mind of the creator than this tangy spread’s resemblance to the original English version…)

Ingredients

1 lb.
1
2+ Tbsp
2+ Tbsp
1 Tbsp
½ Tsp
½+ Tsp

Assorted cheeses (cut into small pieces)
Bottle of beer
Hot Horseradish
Prepared Tomato Chili Sauce
Prepared Dijon Mustard
Hot Chili Pepper Flakes
Garlic Power

Method

Place the cheese in a food processor and add about 6oz of beer. Reserve the remaining beer to create desired consistency or a chef’s reward. Allow the mixture to blend for several minutes.

Slowly add all the other ingredients in the order noted, adjusting the taste.

In general the longer the blending the smoother the result.

Special request… This recipe has grown and evolved with each “vintage”. You will experience a new taste sensation with each batch, depending on what cheeses you have in the cheese drawer of your fridge. For my palate, a little blue cheese and darker beers improve the flavour. Please send your improvements to ryan@harbourhousehotel.ca

Blueberry Sauce

Ingredients

1 ½ cups
1 ½ cups
¼ cup
3 tbls
1 ½ tsp
1 ½ cups
1 ½ tbls

Sugar
Water
Orange Juice
Cornstarch
Orange rind
Blueberries
Butter

Method

In a small sauce pan over med-high heat, stir together sugar, water, juice, rind and cornstarch. Stir occasionally until thickened, 4-6 minutes.

Stir in blueberries and cook a further five minutes.

Add butter and pour over the French toast!

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