May 13th, 2010
Spring Menu 2010
starters
Mediterranean Risotto
Creamy Parmesan risotto topped with
vegetable ratatouille, goat cheese and pesto
$8
House salad
Field greens tossed in a raspberry hazelnut or blue cheese vinaigrette
$4
Prince Edward Island Mussels
Steamed and served with a green curry coconut sauce
$8
Caesar Salad
Traditional $6
with Cajun grilled chicken $13
Baked Escargot
Tender escargot baked in garlic, basil and
sundried tomato butter with sautéed
spinach, pine nuts and topped with herb bread crumbs
$8
Almond crusted prawns
served over a bed of greens with a spicy orange sauce
$9
Small Plates / Entrée salads
Crispy Calamari
Tossed with lemon and pepper slices served with a chipotle aoile
$9
Grilled Choice Hamburger
Served topped with choice of bleu cheese, smoked gouda or caramelized onions served with petite salad or garlic fries
$13
Seafood Chowder
served baked in a puff pastry shell
Tender prawns, mussels and fresh fish
simmered in a creamy saffron soup
$14
Asian Chicken Salad
Tender shredded chicken tossed in a soy lime vinaigrette with Napa cabbage, baby greens
slivered almonds and
orange segments
$14
Ala carte Entrees
Include soup or salad for an additional $3
Boneless Chicken Breast
wrapped in shoe string potatoes
stuffed with goat cheese, spinach and served on a bed of ratatouille
with tapanade and a basil sauce
$17
Grilled Atlantic Salmon Steak
served on a bed of basil mashed potatoes,
red bell pepper cullis and garnished with sweet lemon compound butter
$19
Mediterranean Seafood “bouillabaisse”
Mussels shrimp and fresh fish simmered in a
saffron tomato broth with fennel
$20
Pork Tenderloin
stuffed with figs and wrapped in wild
Mushrooms served on a bed of apple wood smoked bacon demi glace and garnished with a
cauliflower gratin
$21
Specialties of The House
Include soup or salad intermezzo and chocolate dipped strawberries
Choice New York
Broiled and served with
gorgonzola cheese and a red wine thyme sauce
14 0z $34
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
Beef Wellington
Tender filet stuffed with foie gras butter wrapped in wild mushroom duxelles and baked in puff pastry served white truffle Madeira sauce
$34
Filet and Lobster “Black and White”
Grilled filet mignon topped with butter poached
lobster with a spicy béchamel sauce
$36
Prix Fix
Any starter course, entrée and dessert $45
Chef Vincent Paul Alexander
Corkage $15.00 per 750ml or equivalent
Split fee $3.50