We always have one dinner at this fine restaurant every time we come to Niagara. Our dinner three weeks ago:

Wild Boar in Phyllo with Garlic and Garbanzo-
This was tasty, but there was so little wild boar in this dish it was hard to tell how good the meat was.

Lamb and Sour Cherries on Pine Nut Aioli-
Excellent, a wonderful melange of disparate flavors.

Duck Confit and Pistachio Nuts with Hibiscus Dressed Cress-
Outstanding marriage of moist duck confit with greens. I could have done without the pistachios.

Heirloom Tomato, Sheep Milk Cheese, and Basil Tart-
We enjoyed this, but it wasn't interesting enough to order again.

Riesling Brined Pork Tenderloin-
Cooked to a perfect doneness, but I;d order something different next time.

Roasted Veal Tenderloin under Bearnaise Relish-
Wonderful flavors, but the veal was served medium and I asked for it medium-rare.

Five Cheese Plate-
This was a real winner, with Epoisses, Chevre, and local cheeses served with great fruit accompaniments. All cheese were at prefect ripeness.

This is a top restaurant and never disappoints, but you'll pay more here than elsewhere in the region.

Thanks for the tip. It's been years since I have made it up there, Board-o. Mrs. TJ took her mother there 4 or 5 years ago, though. It might be time to head back up there soon.

It's a fun trip, TJ. We do it every couple of years.

Board-O, What wines did you have with dinner? Did you stick with Cave Spring wines?

Nupe. Because we stayed at Inn on the Twenty and have stayed there in the past, they didn't give a problem with BYO and charged me $25 corkage. We travelled with relatively young wine as we had little opportunity for the wine to rest before opening. At On the Twenty, we had 2002 Beaune 1er Cru Reversees from Paul Pernot. It needs plenty of additional age.