Roast Veal rack w/ wild mushroom stew
definitely one of the chefs favourites – A rich mushroom stew in a cabernet sauce – Awesome
Pesto, Proscuito, Poulet
A Free Range chicken breast wrapped around our own Pesto sauce, then wrapped in a homemade Italian Proscuitto
Blue Cheese Crusted Filet Mignon
Centre-cut Beef Tenderloin cooked to perfection encrusted in French Blue Cheese, Served with a hearty Red wine Sauce
Fresh Wild Atlantic Salmon, Cedar Plank Grilled to Perfection, served with a Blueberry Salsa
Buttermilk marinated Tilapia coated in thinly sliced and dried Potato, Pan Seared and served with Horseradish
Arctic Char stuffed with Lemon, Bay leaves, Onion and Fennel encrusted in a hard Kosher Salt shell. The Salt Crust is broken away when seved.
Three Ducks in a Boat
Duck Three ways- Margaret de Canard in a Rich Raspberry, Apricot Sauce. A Confit de Canard with Pear Slices. Last but not least, on a Rice Crisp Margaret and Confit mixed together and topped with Candied Ginger and Grand Marnier Onion Confit.
The Great Escape(On the Lamb)
Boneless Lamb Loin Stuffed with Raisins and English Stilton, then Herb Encrusted and Roasted Perfect Medium Rare, Topped with our own Onion Confit Jam.