NAV creates intimate dining experience at Stonehouse
February 9, 2020
Cornwall, ON — The NAV CENTRE is offering a new culinary experience and have revitalized a historic asset on their property.
The Stonehouse Lounge + Grill offers a warm intimate dining experience in a renovated 1850s building.
The new restaurant officially opened on Saturday, Feb. 8, but Seaway News and other members of the public were invited for a sneak peak on Friday.
The guests were first invited to enjoy themselves in the bar room downstairs.
The Stonehouse team first showed off some of their seafood specialties in the form of two seafood towers, which are available on the regular menu. The towers include mussels, oysters, shrimp, lobster tails and crab legs.
The bar is well stocked with a variety of drinks. Ian Bentley, Director of Conference Services at the NAV CENTRE, explained that the bar was stocked with three different kinds of each spirit from whiskey, to rum, to gin.
On tap at the bar was a rotating Wood Brothers IIPA, Mill Street Organic, Microbrasserie Cassel Red and a unique Rurban cream ale.
Guests were then invited upstairs into one of the two upstairs dining rooms. Included in the upstairs is also a boardroom, in case local businesses or guests at the NAV CENTRE wanted a slightly more close, but warmer place to meet.
Charcuterie boards were first offered to the guests which included a variety of cheeses, pickled beans and meats such as chorizo, Genoa Salami and duck sausage.
Guests were then provided with four different appetizers to try at their table such as Thai Chicken Satay and Stonehouse Sambuca Shrimp.
Each guest at each table then got a surprise and random item from the Stonehouse menu. It gave each table the opportunity to try a variety from the Stonehouse’s selection. This reporter had some of the best seafood linguini he has ever tried.
During the meal, Bentley took the time to focus on the staff members at Stonehouse. An important step and one that highlighted that the success of Stonehouse was a team effort.
Servers for the evening included Jade, Mario, Meagan, and Seven. The menu at Stonehouse was designed by Executive Chef, Boopathi Venkatesan and Sous Chef, Gabriel Asselin.
Chef Shawn Fowler told the room how honoured he was to be involved in the project and that it had reignited his passion for cooking.
The prices on the menu are very reasonable for what guests receive. There is also depth and variety to the menu, providing options for nearly everyone.
Stonehouse is open from Thursday to Saturday from 5 p.m. to 11 p.m. The restaurant has a maximum capacity of 40 guests including the upstairs and downstairs and they take reservations throughout the week.
Article by Nick Seebruch, Seaway News