MARTINIS

Candy Apple Vodka Butterscotch Ripple
Sour Apple And Cranberry Juice

Cosmopolitan Vodka, Triple Sec, Cranberry Juice and Lime Juice

Dirty Vodka Martini Vodka, Dry Vermouth, Olive Juice
and Green Stuffed Olives

Niagara Blue Gin and Blue Curaco with Lemon Twist

Chocolate Kiss Vodka and Crème de Cacao
Served with a Chocolate Rim

Creamsicle Vodka, Peach Schnapps, Hypnotiq and Cranberry

Hypnotiq Vodka, Peach Schnapps, Hypnotiq

Sour Apple Vodka, Sour Apple Liqueur, Lime Juice
and a Splash of Southern Comfort

SOUPS

Crab and Corn Soup with Lime, Jalapeno and Cilantro

Chef’s Feature

SALADS

Classic Caesar with Shaved Parmesan
Smoked Bacon and Roasted Garlic Dressing

Mixed Baby Greens with Sun Dried Tomato Vinaigrette

APPETIZERS

Coconut Breaded Tiger Shrimp with a curry Spiced Dip

Sliced Smoked Salmon with Capers, Shaved Red Onions
and Honey Dijon Mustard Sauce

PEI Mussels Steamed in a Vodka-Tomato and
Basil Broth with Parma Ham

Panko Crusted Camembert Cheese with Red Pepper Jelly

Chilled Gulf “Martini” Shrimp Cocktail

Fresh Crisp Fried Calamari with Tomato, Garlic, and Basil Sauce

Butternut Squash and Roasted Eggplant Agnolotti Pasta with a
Ragout of Vegetables, Pesto, Olive Oil and Reggiano

"Appetizer Platter for Two"
Smoked Salmon, Chilled Gulf Shrimp Cocktail, Fresh Calamari & Panko Crusted Camembert


MAIN COURSES

Double Roasted Prime Rib with Salt, Crusted Baked Potato,
Fresh Herb Jus and Market Fresh Vegetables

Roast Rack of Ontario Lamb, with Pommery Mustard, Merlot Jus,
Garlic Whipped Potatoes and Market Fresh Vegetables

Grilled Beef Tenderloin with Roasted Pepper and Artichoke Butter Cabernet Reduction,
Garlic Whipped Potatoes and Market Fresh Vegetables

Fresh Fettucine with Tiger Shrimp, Mussels and Sea Scallops
in a Basil and Garlic Sundried Tomato Sauce

Fettucine Primavera, Fresh Pasta with Extra Virgin Olive Oil and Julienne Vegetables

Seafood Fettucine with Tiger Shrimp, Baby Clams & Sea Scallops
in a Basil & Garlic sundried Tomato Sauce

Daily Feature From our Chef's Repertoire

Wild Mushroom Risotto served with Roasted Root Vegetables, Parmesan Crisps and
Shaved Reggiano Scented with White Truffle Oil and Aged Balsamic Drizzle

Fresh Pan Seared Halibut with Tomatoes, Capers, Chives, Black Olives and Lemon Beurre Blanc
Served with Basmati Rice and Market Fresh Vegetables

Grilled Breast of Chicken with a Forest Mushroom Demi, Garlic Whipped Potatoes
and Market Fresh Vegetables

Grilled 10oz. New York Steak with Black Trumpet Jus,
Salt Crusted Baked Potato and Market Fresh Vegetables

Maple Chili Glazed Salmon served with Sticky Rice and Market Fresh Vegetables

Roasted Beef Tenderloin & Baked Lobster Tail with Garlic Whipped Potatoes & Market Fresh Vegetables


Seafood Platter For Two

Jumbo Tiger Shrimp, Sea Scallops, Catch of the Day and Lobster Tail
Served with Basmati Rice and Market Fresh Vegetables

Specialty Coffees & Liqueurs

Imported Liqueurs
Grand Marnier
Drambuie
B & B
Kahlua
Baileys Irish Cream

Specialty Coffees
Spanish Coffee
Irish Coffee
Monte Cristo Coffee
B52 Coffee
Blueberry Tea

Port Wines
Warrior Special Reserve
Otima 10 Year Old

DESSERTS

Chocolate Fusion
White and Dark Chocolate Mousse
with Fresh Berries and Raspberry Coulis

Apple Blossom
Fresh Baked Ontario Apple Pie Bundles
with Cinnamon Ice Cream - served warm

Chocolate Fudge Cake
Served with Vanilla Anglaise…

Chocolate Caramel Cheesecake
Served with Chocolate and Caramel Sauce

Ice Cream Truffle
Hand Crafted Ice Cream by Gelato Fresco
Served in a Crisp Pastry Cup with Fresh Berries

Dessert Platter For Two
Pecan Caramel Cheesecake
Flourless Mocha Chocolate Silk
Creme Caramel and Mini Biscotti

Executive Chef Tim O'Donnell