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

 

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