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continued from p.1 Town will look into the idea of a boutique hotel downtown Meanwhile, Oakville resident Don Pangman is anxious to see the downtown plan come to fruition. Boasting how Oakville is already a great place in which to live, work and play because it has great recreational spaces, the best public and private schools and a new hospital on the horizon, he said he's looking forward to seeing how downtown Oakville transforms into a place where people can gather and enjoy a rich and vibrant culture. "We just need infrastructure to cover all the needs of those cultural arts groups and performing groups, not only in our community, but outside our community," said the founder of ArtHouse. He said Oakville has potential to be its own cultural hub, apart from Hamilton, Buffalo and Toronto, attracting the finest performing arts groups from around the world. Sharlene Plewman, executive director for the Downtown Oakville BIA, said she'd like to see more young people engaged in discussion on the future of downtown. She liked the streetscape plan and the "concept of putting it back better than we found it," but cautioned pending construction could be a deterrent for potential renters. "We need to make sure we're being fairly straight forward to say what mitigations are in place to make sure businesses can survive the construction because it will be great, but it will be tough," she said. Council endorsed the three related reports. Staff will continue to define the cultural facilities and outdoor spaces, evaluate them and present options to Council in 2015. "We need to ensure we have the right facilities, not only for today, but for all the users of tomorrow," said Clohecy. "We still have a lot of work to do over the next year and we'll be going back to the public and to Council before we finalize a preferred option on the cultural hub." For more information, visit www.oakville.ca/townhall/ downtown-plan.html. 11 | Thursday, July 10, 2014 | OAKVILLE BEAVER | www.insideHALTON.com increased competition from Burlington's Mapleview Mall and the Halton Hills outlets. "The most important piece they (the consultants) identified was the success of the downtown depends on it being a destination," said Clohecy. "It's not just a location for people to shop, it has to also attract other things. So a combination of cultural facilities, the harbour, the lake, the waterfront, the downtown shopping -- all of those elements contribute to that destination and that really is the key that will hold the success to the downtown." She noted relying too much on the shopping element will have a "detrimental effect on the downtown in the long term." With that in mind, plans to revamp the area's culture and streetscape should help support the downtown economy. Council heard four redevelopment options for transforming the cultural and performing arts space that already exists. The vision is for it to include a performing arts centre, art gallery, library, outdoor program space, and indoor cultural space or a digital hub at three key locations -- Centennial Square, the old fire hall and the former post office. The Transportation and Streetscape Study outlines a trio of options for the Lakeshore Road streetscape to address existing traffic and road conditions. They range from keeping roads and boulevards the size they are today to adding bike lanes or wider boulevards to Lakeshore Road to accommodate patios and outdoor merchandise space. Councillors had no lack of questions. Some asked how the magnitude of the project would impact the town financially, others asked about the feasibility of incorporating a boutique hotel into the plan. Staffers said they think the plan would have positive effects on the area and promised to look into the hotel idea. Audience members also took to the podium to express their opinion. The Town of Oakville continues to work on a plan to take the Downtown core into the future. | Oakville Beaver file photo A group, called the Oakville Downtown Cultural Hub Innovation Space Interest Group lamented a lack of detail on how an innovation space would be incorporated. With only a mention that it could be 10,000 square feet incorporated into new library space, the group said that was too small for "a cultural and innovation hotspot" that brings together entrepreneurs to grow scalable, sustainable businesses -- risking missed opportunities in partnership and investments from business, academia and governments with a project like this. The group wants a study commissioned and an advisory group formed to help staff refine plans. July 11 To August 10 Lunch Menu $17.95 Dinner from $29.95 WWW.TASTEOFCLARKSON.COM 1801 Lakeshore Rd. W 905.822.1801 solsticerestaurant.ca 1715 Lakeshore Rd. W 905.822.5751 michaelsbackdoor.com 1107 Lorne Park Rd 905.271.9898 tucasafinedining.com 1731 Lakeshore Rd. W 905.916.2283 clarksonmediterraneanbistro.com Lunch Menu Appetizer Daily Soup Choice of Created daily Dinner Menu Appetizers Created daily Mixed Greens, Apple, Radish, Beet, Brie, Honey Roasted Walnuts and Cider Maple Vinaigrette Homemade Gnocchi, Mushrooms, Melted Leeks and Pulled Chicken Lunch Menu Appetizer Choice of Dinner Menu Appetizer Fresh Salmon Cervice Daily Soup Creation Chilean Seabass Fish Cakes Choice of Lunch Menu Appetizer Choice of With feta crumble and spanish olive oil With grilled peaches, cherry tomatoes and crispy prosciutto with a blue cheese and yogurt dressing Dinner Menu Appetizer Choice of With feta crumble and spanish olive oil With grilled peaches, cherry tomatoes and crispy prosciutto with a blue cheese and yogurt dressing Lunch Menu Appetizer Choice of Dinner Menu Appetizer Choice of Daily Soup Mixed Greens, Apple, Radish, Beet, Brie, Honey Roasted Walnuts and Cider Maple Vinaigrette Homemade Gnocchi, Mushrooms, Melted Leeks Tu Casa Organic Salad Tu Casa Organic Salad Daily Soup Creation Clarkson Calamari Salad Mixed Greens Salad Watermelon Gazpacho Summer Wedge Salad Watermelon Gazpacho Summer Wedge Salad Zucchini Fritters with a pesto aioli Choice of Beet Root Salad with tomato, cucumber and baby spinach Tomato, Cucumber, Marinated Black Beans and Barley Salad with a lemon balsamic vinaigrette Entrée (Served with roasted potatoes and grilled vegetables, topped with lemon butter dill sauce) Mushroom Gnocchi Mushroom Gnocchi Main Courses With Dijon Spaetzle, Apple Demi-Glace, Green Beans and Roasted Tomato With Country Cider Jus, Cauliflower Ragu, Hazelnuts, Fingerling Potatoes and Forest Mushrooms With Balsamic Roasted Portabella Mushroom, Grilled Asparagus, Roasted Tomato and Zucchini Fritter Grilled Atlantic Salmon (Served with roasted potatoes and grilled vegetables, topped with white wine butter sauce) Choice of Entrée Roasted Halibut Choice of Chef's Daily Soup Creation Michael's Traditional Caesar Salad Michael's Traditional Caesar Salad Chef's Daily Soup Creation Choice of Caesar Salad Choice of Entrée Entree Open Faced Tuscan Olive Ciabatta with White Wine Arborio Risotto Primavera Penne with Fire Roasted Bacon, black beans, fresh tomato, basil and parmigiano grilled veal, tomato and caramelized onions Choice of Entree Main Courses with Mushroom Cream Sauce, Potato Rosti and Green Beans with Side Salad of Apples, Radish, Beets and Maple-Cider Dressing with Mushrooms, Cider, Spinach, Tomato and Grainy Dijon, Baked with Cheddar Cheese Berkshire Pork Tenderloin Pan Seared Atlantic Cod Pork Schnitzel Choice of Angel Hair Pasta with Chicken (Tossed in sundried tomato rose sauce) Grilled Jumbo Shrimp with Angel Hair (Angel hair pasta and mixed vegetables tossed in aliolio sauce and topped with grilled shrimp) (Served with roasted potatoes and grilled vegetables and topped with sun-dried tomato pesto sauce goat cheese sauce) Veal Scaloppini With a lemon butter sauce and served with market vegetables and potatoes With smoked salmon and goat cheese frittata with tossed california greens With baby shrimps and crab meat, cherry tomatoes and red onions in a curry cream sauce Chicken Francaise Grilled Panini Tagliatelle Entrée Pan Seared Atlantic Cod Apple Dijon Spaetzle (Served with roasted potatoes and grilled vegetables, topped with Dijon and mushroom cream sauce) Veal Scaloppini With a chimichurri sauce and served with smashed fingerling potaotes and rainbow swiss chard With a sweet corn succotash With broccolini, grilled sausage, grape tomatoes, and friulano cheese with a zesty aglio olio Barbecued veal steak with a fresh rosemary, red wine garlic sauce on a bed of organic kale, beets and chard with california greens, sundried tomato vinaigrette and lemon basil oil Rigatoni with Ricotta Cheese, roasted baby spinach in a tomato cream sauce Roasted Ontario Pork Loin Blackened Cajun Style Pan Seared European Branzino Cornmeal Crusted Trout Cavatelli Dessert Choice of Eggplant Parmesan Dessert Daily Crème Brulee Tartufo Taxes and gratuities not included Not Valid with any other promotion or discounts Choice of Dessert Daily Crème Brulee Tartufo Taxes and gratuities not included Not Valid with any other promotion or discounts Choice of Dessert Daily Gelato Selection Fresh Fruit Cup 2 courses $17.95 / 3 courses $21.95 Taxes and gratuities not included 2 courses $17.95 ­ 3 courses $21.95 Taxes and gratuities not included Three Daily Choices Dessert Chef JohnRoss Woodland: Chopped Canada Champion Sous Chef Christofferson Aba Three Daily Choices Dessert Choice of Dessert Strawberry Cheesecake Jar Selection of Daily Gelato Taxes and gratuities not included Choice of Coupe Denmark Michael's Signature Crème Caramel Organic Date Cake with a Toffee Sauce 2 Course Lunch (17.95) · 3 Course Lunch (21.95) (Plus taxes and gratuities) NotValid with any other promotions or discounts Dessert Choice of Homemade Blueberry Pancake Cheesecake Chocolate, Kahlua Semifreddo Michael's Signature Crème Caramel $29.95 Taxes and gratuities not included NotValid with any other promotions or discounts with caramel sauce and orange garnish 2 or 3 Course from $17.95 $29.95pp 29.95 PP