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MARTINIS
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Candy Apple
Vodka, Butterscotch Ripple,
Sour Apple & Cranberry Juice |
Dirty Vodka Martini
Vodka, Dry Vermouth, Olive Juice
and Green Stuffed Olives |
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Chocolate Kiss
Vodka and Crème de Cacao
and a dash of Kaluha |
Hypnotiq
Peach Schnapps, Hpnotiq and
Cranberry Juice |
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Cosmopolitan
Vodka, Triple Sec,
Cranberry Juice and Lime Juice |
Niagara Blue
Gin and Blue Curaco with Lemon Twist |
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Creamsicle
Vodka, Banana Liqueur, Crème de Cacao,
Orange Juice & a Dash Cranberry Juice |
Sour Apple
Vodka, Sour Apple Liqueur, Lime Juice
and a Splash of Southern Comfort |
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SOUPS
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Lentil with roasted garlic, rosemary and spicy Italian sausage
Chef’s Feature
Salad of arugula, frisee and lambs lettuce tossed with sun dried
cranberries, toasted pecans and shaved parmesan in an aged
white balsamic vinaigrette
Classic caesar with shaved parmesan, smoked bacon & roasted
garlic dressing
Mixed baby lettuce tossed in sundried tomato vinaigrette
with cucumber ribbons and cherry tomatoes
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FIRST COURSE
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Coconut breaded tiger shrimp with a curry spiced dip
Sliced smoked salmon with capers, shaved red
onions, honey dijon mustard sauce
Fresh crisp fried calamari with sweet chilli pepper sauce
Panko crusted camembert cheese with red pepper jelly
Chilled gulf “Martini” shrimp cocktail
Butternut squash and roasted eggplant agnolotti pasta with
a ragout of vegetables, pesto, olive oil and reggiano
Appetizer platter for two; Norwegian smoked salmon, chilled
gulf shrimp cocktail, fresh calamari & panko crusted camembert
PEI mussels steamed in saffron pernod broth with
julienne vegetables
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MAIN COURSES
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Daily Feature From our Chef's Repertoire
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Fresh gemelli pasta
with grilled vegetables, pesto and
cambozola cream
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Seafood fettuccine
with tiger shrimp, sea scallops and
crab claws, in a basil and garlic tomato sauce
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Grilled filet of beef tenderloi
with foie gras and truffle
butter, cabernet jus, garlic whipped potatoes and market
fresh vegetables
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Poached Bay of Fundy Salmon
in a cilantro-ginger scented
broth with new potatoes and steamed vegetables
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Wild mushroom and brie stuffed supreme of chicken,
roasted
with fingerling potatoes, pearl onions and cabernet jus
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Wild mushroom risotto
served with roasted root vegetables,
parmesan crisps and shaved reggiano scented with white
truffle oil and aged balsamic drizzle
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Roast rack of Ontario lamb
with pommery mustard, merlot jus,
garlic whipped potatoes & market fresh vegetables
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Double roasted prime rib
with salt crusted baked potato,
fresh herb Jus & market fresh vegetables
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Fresh pan seared halibut
with tomatoes, capers, chives,
black olives and lemon beurre blanc. Served with basmati
rice and market fresh vegetables
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Grilled 10oz. New York steak
with black trumpet jus,
salt crusted baked potato & market fresh vegetables
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Grilled 14oz provimi veal chop
with ancho chilli aioli,
garlic whipped potatoes and market fresh vegetables
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Grilled beef tenderloin & baked lobster tail
with garlic
whipped potatoes & market fresh vegetables
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SEAFOOD PLATTER FOR TWO
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Jumbo tiger shrimp, sea scallops, catch of the day
and lobster tail. Served with basmati rice and market
fresh vegetables.
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