Inn On The Twenty’s Date Night Menu

Inn On The Twenty's Date Night Menu

Date night at home just got a little more inspiring with this 3-course feast from Inn On The Twenty Executive Chef Sheila Polinga!

Chef Polinga has created this delicious and romantic date night menu for you to recreate at home. Spend time in the kitchen together, set the table, light some candles open a bottle of Niagara’s best wine and make tonight a wonderful date night!

Your Date Night Menu

Tuna Ceviche on Corn Tortilla Chips

Tuna, cucumber, shallots, green mangoes, ginger, chili pepper, kalamansi, corn tortilla chips

Roasted Chicken

Roasted Corn Fed Chicken Breast, Broccoli and Caramelized Onion Hash Roasted Fingerling Potatoes, Adobo Chicken Jus

Citrus Panna Cotta with Candied Orange Peel

35% cream, milk, sugar, gelatin, orange and lemon peel

Tuna Ceviche on Corn Tortilla Chips

1/2 lb Tuna
1/2 cup diced Cucumber, seeds removed
1/2 cup diced Mangoes
1 small Shallot, brunoised
1-inch knob Ginger, brunoised
1/2 tbsp Jalapeno (or green chili), brunoised
Juice and zest of 2 Limes
Salt and pepper to taste
Corn Tortilla Chips

Mix all ingredients together, adding tuna last. Let sit for 5 to 10 minutes.

easy tuna ceviche with mango recipe    easy tuna ceviche with mango recipe

Tips: Serve with your favourite corn tortilla chips.

Chicken Adobo


2 Chicken supreme (chicken breast, skin on with wing attached)
6 pcs of fingerling Potatoes, blanched, cut in half lengthwise
1 medium Onion julienned, divided into 2
2 cups Broccoli florets, blanched
¼ cup Soy Sauce
1/3 cup white Vinegar
1 cup Chicken Stock
1 Bay leaf
4 cloves Garlic, coarsely chopped, divided into 2
6 pcs whole Black Peppercorn
1 tbsp Hoisin sauce
1 tbsp Brown Sugar
Salt and pepper to taste
2 tbsp Canola Oil

Combine chicken, stock, soy sauce, vinegar, bay leaf, peppercorn, hoisin, brown sugar, half of onions and half of garlic in a medium pot. Let simmer until chicken is cooked, about 15 minutes.

Filipino chicken adobo recipe chef sheila polingga  Filipino chicken adobo recipe chef sheila polingga

When chicken is cooked, strain liquid, keep meat and sauce separate.

In a pan sauté onion and garlic until golden brown then sear chicken skin to give it a nice golden color, add your sauce back in with the chicken, simmer until sauce is reduced in half, add broccoli and potatoes.


You can use the same technique and sauce with pork. Adobo is typically served with rice.

Citrus Panna Cotta

Easy Citrus Panacotta Recipe

85g white Sugar
400 ml 35% Cream
125 ml 2% Milk
5 to 6 Gelatin Sheets
peel of 1 Orange
peel of 1 Lemon
peel of 1 Lime
peel of 1 Orange, julienned
2 cups Water
2 cups Sugar + 2 tbsp Sugar
handful of Raspberries
segmented Oranges

Combine cream, milk and citrus peel in a pot on low heat, let steep for 15 to 20 minutes, keep stirring and do not let it boil.
Add sugar, stir, keep on low heat until sugar is dissolved.
Bloom gelatin in cold water.
Once cream mixture is ready, squeeze water out of gelatin and add to cream.
Whisk, strain, then pour into your favorite mold.
Let set for at least 4 hours or overnight.


For candied orange peel/garnish:

Blanch julienned orange peel in plain water for 5 minutes.
Combine sugar and water (simple syrup) in a separate pot, on low heat, let sugar melt. After blanching orange peel in plain water, transfer into simple syrup and simmer until peel is translucent, about 10 minutes, depending on how thick orange peel is. Strain then let orange peel cool down, while peel is still tacky sprinkle with remaining sugar.


1 pouch of Knox gelatin powder is equivalent to 5 sheets of gelatin. Make this dessert a day ahead. Top with candied orange peel and raspberries or your favourite berries and orange segments!

Inn On the Twenty Executive Chef Sheila Polingga

About Executive Chef Sheila Polingga

Chef Polingga has been part of Inn On The Twenty’s culinary team since 2011, officially assuming the role of Executive Chef in late 2018.

Follow her on Instagram for more incredible recipes!

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