Winter Salad
Baby greens tossed with fresh pear, candied walnuts and black pepper shallot vinaigrette topped with warm brie cheese 5.95
Wild Mushroom Salmis
A seasonal selection of wild mushrooms simmered in a brandy ivory sauce and served in a warm puff pastry shell 6.95
Caesar Salad
Traditional 5.95
Sautéed Prawns
Served on a bed of ginger lobster sauce and garnished with truffle potatoes 8.95
Creamy Smoked Chicken Risotto
Garnished with Asiago cheese and asparagus spears 5.95
Black Pepper Pappardelle
Served with a creamy saffron mussel sauce with tarragon and pernod 6.95
Sautéed Foie Gras
Duck liver seared and served over sautéed spinach and a crisp crouton served with a wild blue berry port wine sauce 13.95
Baked Escargot
Tender escargot baked in garlic, basil and sundried tomato butter with sautéed spinach, pine nuts and topped with herb bread crumbs 7.95
Entrees
Entrees include house made bread and tender salad
House Smoked Atlantic King Salmon
Served on a bed of Celery Root Puree, baby watercress Sweet roasted shallot compound butte 26.00
Grilled Filet Mignon
8 oz filet grilled to order and served with a red wine thyme demi glace sauce charon and gorgonzola scallop potatoes 32.00
Roast Pheasant
Served on a bed of braised pears and wrapped in a truffle vegetable mousseiline 29.00
House smoked Chicken Breast
Stuffed with wild mushrooms, spinach and goda cheese. Served with a Marsala sauce 23.00
Pork Tender Loin
Glazed with maple syrup served with roasted shallots and hazelnut spatzel 25.00
Pan seared Ahi Tuna
Crusted with fresh ginger, seared rare sliced over baby greens horseradish mashed potatoes and garnished with a soy lime vinaigrette 29.00
Vegetarian Lasagna
Grilled eggplant zucchini, and peppers layered with black pepper pasta, mozzarella and a rich tomato sauce 19.00
Chef Vincent Paul Alexander
Corkage $20.00 per 750ml or equivalent Split fee $2.50
New Bar Menu
Available anytime Monday through Saturday
Appetizers
Crispy Fried Onion Rings
Giant house breaded onion rings served with a chipotle mayo 5.95
Steamed Prince Edward Island Mussels
Served in a garlic herb broth with grilled garlic bread 8.95
Garlic Fries Fresh russet potatoes
fried then tossed in a black pepper garlic butter 5.95
Baked Escargot
Served in a garlic sundried tomato and basil butter 7.95
French Onion Soup
Simmered in dark beer and chicken stock topped with melted gruyere cheese 6.95
Caesar Salad
Traditional 5.95
Entrees
Tender Beef Bourguignon
Tenderloin of beef simmered in a rich red wine sauce with mushrooms, bacon and caramelized onions 15.95
Smoked Chicken Pappardelle
Smoked chicken breast simmered in a wild mushroom thyme cream sauce 12.95
Grilled Choice Hamburger
Served topped with choice of bleu cheese, smoked gouda or caramelized onions served with petite salad or garlic fries 12.95
Seafood Chowder
served baked in a puff pastry shell Tender prawns, mussels and fresh fish simmered in a creamy saffron soup 12.95
Chef Vincent Paul Alexander
All menu items & prices are subject to change with out notice.
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