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 2012 Menu

Amuse bouche

Daily seasonal soup

or

Family farmed beef carpaccio with arugula,
Gunn's hill hard cheese, preserved lemon
and truffle vinaigrette

Intermezzo

Seared Trout
with fingerling potatoes, roasted
pepper puree, grilled eggplant and organic pea
shoots with olive vinaigrette
or

Braised Beef Cheeks
with pearl onion, five brothers cheese croquettes,
carrot puree and sweet breads

Green tea panna cotta with wild ginger pear
compote and chilled white wine pear broth

Prix fixe - $40 per person

List of Local Suppliers

Creton's Produce - Innerkip, Goossens' Trout Farm - Otterville, Gunn's Hill Cheese - Woodstock,Woodstock Farmers Market - Woodstock, Slegers - Strathroy, Birtch Farms - Innerkip, Norpac - Norwich, Bentum Family Farm - Woodstock

List of Wineries and Craft Breweries

Mill Street - Toronto, F & M Brewery - Guelph, Railway City Brewery - St. Thomas, Tawse - Niagara, Angels Gate - Niagara, Lailey - Niagara, Palatine Hills - Niagara