The Aging Oak is back ... and even better! Last night we sampled a few of the items from the revamped menu prepared by The Aging Oak's new chef, Ryan Colley. Many of the choices looked familiar but Chef Ryan has added his own twist to both the flavours and presentation. We began with the Pear and Walnut with Brie flatbread, reminiscent of the old menu but elevated with the addition of some very flavourful pork cheek. Highly recommended! We were told that mussels are going to be a menu staple but the flavours will vary, which means we'll be coming back regularly to sample the different combinations. Last night's PEI mussels were served in a rich broth made from Amsterdam beer, red onion, marinara sauce and basil, and served with chunks of rustic bread. The mussels were fresh and perfectly cooked, and the broth was worthy of repeated dipping. Finally, we decided to be adventurous and order the Wild Mushroom Escargot Dip. This is a must-try for mushroom lovers! It's rich and earthy, and absolutely delicious with the accompanying breads. Not being one to order escargot, the dip was a pleasant surprise! Our dishes paired perfectly with a glass (or two) of Pinot Grigio and a sampling of Henderson's Old Fashioned beer. I highly recommend a trip to The Aging Oak, whether you're looking for a drink and a small bite, or decide to share several small plates. The food is delicious, the bar menu is expansive, and owners Jerry and Carol are always welcoming.