We Love Love Food!

Seaway Food Festival

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The Love Love Food menu in pictures for the Seaway Food Festival Restaurant Week.

Our menu!

Love Love Food Cafe, Bistro & Bakery will be once again participating in the Fall 2016 edition of the Seaway Food Festival Restaurant Week. This time around the Restaurant Week is on for 2 weeks. You can come enjoy the Love Love Food special menu on Thursdays, Fridays and Saturdays (October 13, 14, 15 and October 20, 21, 22) starting at 5pm. Reservations are strongly recommended 613-935-3662. And yes, we will be serving wine and beer for those evenings.

Restaurant Week fall 2016 Menu


Fried Raviolis (v) 
Breaded three cheese stuff raviolis. Served with our
home-made marinara sauce, sprinkled with shaved Parmesan.
Harvest Salad (v, gf) 
Mixed greens with julienne root vegetable, topped with
toasted pumpkin seeds, maple roasted cranberries
with our signature balsamic dressing.
Penko Crusted Tempeh Satay Skewers (vg)
Breaded cubes with bell peppers, served with our signature Buddha dressing on a bed of spiral vegetable slaw.


Agnolotti à la Macarone (vg)          
Oven roasted maple squash filled pasta with a
pink peppercorn cream sauce.
Lentil Walnut Loaf (vg, gf)       
Served atop a bed of sweet potato mash, with portobello mushroom sauce.
Dressed Chicken Thighs       
Breadcrumb coated thighs, nestled between duck fat roasted baby potatoes, rosemary root vegetables topped with Sherry reduction gravy.
Boeuf Bourgignon Puff       
Classic French stew baked in a puff pastry, served with duck fat roasted baby potatoes and brown butter greens.


Tony’s Trio of Favourites   
Special creation of unique mouthwatering desserts.
Salted Caramel Pie (vg, gf)       
Date and pecan crust, with Fleur De Sel topped caramel.

(v) vegetarian   (vg) vegan   (gf) gluten free




SPRING 2016:

We took part in our first Seaway Food Festival April 7 to 9, 2016 (Thursday to Saturday) from 5 to 11 pm. We had a blast!

This was our menu:



Cucumber & Greens Salad (V)
with orange and mint vinaigrette, candied pecans, pear slices and crumbled goat cheese



Antipasto Platter
with colorful offerings of marinated vegetables, olives, rustic artisan bread & cured charcuterie meats



Watermelon Salad (V)
with espresso balsamic, mint, cilantro & feta



Herbed Ricotta Manicotti (V)
with rosé sauce with fried eggplant & arugula



Southern Fried Chicken Slider Trio
with roasted potato wedges & curry aioli
(Chipotle aioli, pickle, Marble cheese, Crispy onion, Smoky bbq sauce, Romaine lettuce & Maple pecan bacon, basil pesto, mozzarella cheese)



Braciole à la Macarone
beef flank wrapped hard boiled egg slow cooked in marinara sauce, served on a nest of homemade fettuccine



Wonut Bliss (V)
topped with cookie crusted ice cream ball, drizzled with dulche leche caramel