Menu
Spring/Summer 2008
Dinner - First Course
Six
Nine
- Slegers organic greens with roasted shallot, tarragon, raspberry and banyuls vinaigrette
- Romaine hearts with parmesean crisp, pancetta, rosemary croutons, smoked cherry tomatoes and a roasted garlic horseradish dressing
- Buffalo mozzarella with citrus marinated peppers, tomatoes, basil and olive crustini
Twelve
- Steamed PEI mussels with coconut milk, lemon grass and kaffir lime leaves with pomme frites and curried aioli
- Seared sea scallops with duck confit ravioli, green pea puree, smoked bacon and a truffled vinaigrette
Fourteen
- BC Dungeness crab with fennel watercress salad, mango, advocado and parsely foam
Dinner - Second Course
Twenty
- Goat cheese and sun dried tomato ravioli with roasted garlic eggplant puree and micro green salad
Twenty Four
- Thyme roasted chicken supreme with hand rolled potato gnocchi, asparagus, morel mushrooms, double smoked bacon and parmesean thyme foam
Twenty Six
- Seared Goosens farm trout with confit tomatoes, roasted garlic, sweet potatoes, baby spinach and lemon sage buerre noisette
Twenty Eight
- Espresso and cocoa dusted Ontario pork tenderloin with lentil du puy, double smoked bacon, apple celery root puree and a hazelnut sauce
- Pine nut and herb crusted rack of lamb with lime beans, wild mushrooms, potato caraway croquette and mint yogurt
Thirty
- Grilled AAA Ontario corn fed beef rib eye with creamed horseradish mash, wild mushroom fricassee, triple cream brie and quinoa dusted onion rings
- Smoked duck breast with three cheese walnut potato gratin, green pea puree, cipollini onions and a buckwheat honey mustard reduction
Lunch - First Course
Six
Nine
- Slegers organic greens with roasted shallot, tarragon, raspberry and banyuls vinaigrette
- Romaine hearts with parmesean crisp, pancetta, rosemary croutons, smoked cherry tomatoes and a roasted garlic horseradish dressing
- Buffalo mozzarella with citrus marinated peppers, tomatoes, basil and olive crustini
Twelve
- Steamed PEI mussels with coconut milk, lemon grass and kaffir lime leaves with pomme frites and curried aioli
- Seared sea scallops with duck confit ravioli, green pea puree, smoked bacon and a truffled vinaigrette
Fourteen
- BC Dungeness crab with fennel watercress salad, mango, advocado and parsely foam
Lunch - Second Course
Twelve
- Daily sandwich with choice of soup, salad or hand cut pomme frites
- Asparagas double smoked bacon, mushrooms and brie omelet with an organic green salad
- Roasted red pepper and goat cheese souffle with organic green salad and balsamic reduction
Fifteen
- Hand rolled Yukon Gold potato gnocchi with asparagus, zucchini and a truffled white whine cream sauce
Eighteen
- Goat cheese and sun dried tomatoe ravioli with roasted garlic eggplant puree and micro green salad
- Duck confit with dried cherry rosti potato, asparagus, mushrooms and a honey mustard reduction
Twenty
- Roasted wild Pacific halibut with candied fennel, ratatouille and a balsamic reduction
- Grilled AAA striploin with organic green salad, Yukon Gold pomme frites and green peppercorn sauce
Dessert
Six
- Tahitian vanilla bean creme-brulee
- Red and white wine poached pears with raspberry balsamic puree, butter cookie and maple walnut ice cream
- Kahlua center chocolate gateau with vanilla pastry cream, caramelized pineapple and Irish cream ice cream
Past Menus