What You'll Get
Food satisfies the stomach, although the stomach would be even happier if it could watch 3-D movies. Appease the palate with today’s Groupon: for $25, you get $50 worth of lunch or dinner at Oakland Hall Inn in Aurora. Your Groupon is worth $60 if redeemed Monday–Thursday.
Chefs Dave Charyk and Tom Ntoulas whip up a continental menu alongside an extensive wine list within the grandeur of an 18th-century home. Before serious dining commences, guests are treated to an hors d’oeuvres tasting chased by a basket of warm focaccia and an entourage of spreads. Knife skills are tempted by Oakland Hall's many steaks, seafood, and homemade pastas that mingle gregariously with the eatery's list of more than 200 Canadian and international wines. Treat mouths to one of the restaurant's many preparations of Angus reserve beef, aged a minimum of 28 days for optimal taste and relationship maturity, such as the 10-ounce grilled beef tenderloin fillet smothered in house-blend spice rub ($40). Honey-roasted duck ($32) and lobster agnolotti ($27) extinguish appetite flare-ups, along with daily specials created with seasonal ingredients and dressed in seasonal couture. The restaurant's roving chefs source many ingredients from specialty and local producers, including vegetables from local Holland Landing growers, wild game and cheese from Quebec, and herbs nurtured from infant seedlings in the restaurant’s own garden.
The Fine Print
Promotional value expires Dec 2, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Oakland Hall Inn
In 1828, Reuben Burr sold his property to a family of wealthy carriage makers, the Cosfords, who christened their new home with the name Oakland Hall. More than 170 years and several owners, purposes, and names later, Tom and Irene Ntoulas transformed Burr's homestead into the Oakland Hall Inn, a fine-dining restaurant whose history complements its classic, upscale food. Chef Charyk plucks flavour and inspiration from the herb garden behind the inn, culls Ontario-sourced veggies and lamb, and brings in specialty cheeses, venison, quail, and perfect French pronunciation from Quebec. He aims to surprise his guests with flavours they've never tried, and more than 200 Old and New World wines ensure that each new experience is expertly paired with a delightful vintage.