Eric Boyar was trained in classical French cuisine in the Chef’s Program at Humber College. For 8 years he worked in several upscale Toronto restaurants (Crush Wine Bar, Splendido, Mistura, The Metropolitan Hotel) before returning home.  For the last 5 years he and his mother, Pauline Bucek have operated this very successful restaurant. During the summer months they feature both indoor dining and dining in their outdoor garden. The walls of their restaurant are graced with works by local artists.  Eric and Pauline are active in community events and stage art in the garden exhibits, host private wedding receptions, and other special functions.  One popular experience at Six Thirty Nine is “Dining at the Chef’s Table”, a popular way to enjoy a special tasting menu and kibbitz with Chef Eric. If you’ve never dined at Six Thirty Nine, Oxfordlicious is a great opportunity to introduce yourself to this popular dining experience.

The Oxfordlicious 2010 Menu

Starters

Amuse bouche

Spiced squash soup with brown butter sage and creme fraiche

or
 
Caramelized pear tart tatin with organic arugula,
candied walnuts, goat cheese and pear vinaigrette

Apple cider granite

Entrees

Braised Short Ribs
with butternut squash puree
and truffled braising liquid reduction

or

Seared Spring Fed Trout
with cauliflower puree, purple potatoes,
mushrooms and almond caper brown butter

Dessert

Almond Cake
with white wine poached peach,
and basil wild flower honey ice cream

Prix fixe - $40 per person

List of Local Suppliers

Creton's Produce - Innerkip, Rudy's Meat Market - Hickson, Goossens' Trout Farm - Otterville, Bright Cheese House - Woodstock, Farmers Market - Woodstock, Slegers - Strathroy, Birtch Farms - Innerkip, Norpac - Norwich, Poge Imports - Ayr

List of Wineries and Craft Breweries

Mill Street - Toronto, Railway City Brewery - St. Thomas, Creemore Springs - Creemore, Tawse - Niagara, Angels Gate - Niagara, Fielding - Niagara, Henry of Pelham - Niagara, Palatine Hills - Niagara