New Fall Dinner menu

 

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 butter     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