Starters
Deconstructed
Greek salad
Traditional
Greek salad taken apart and put back together in a whimsical way
Beef
carpaccio
Seared
beef tenderloin thinly sliced with a light pickled vegetable salad topped
with shaved parmesan and balsamic drizzle
Mains
Osso
buco
Tender
braised veal shank served with citrus herb risotto and roasted root
vegetables
Tandoori
chicken
Plump
chicken breast marinated in yogurt and mild garam masala curry blend for
24 hours, slow baked and served with grilled vegetable tabbouleh and apple
butter sauce
Potato
crusted halibut
Fresh
baked halibut topped with shredded potato to keep in the moisture and served
with bean and fresh vegetable pottage
Desserts
Chocolate
Moose Cake
Moist
decant cake layered with chocolate and chocolate then topped with more
chocolate
Lemon
Curd Tart
Tangy
and sweet tart topped with Swiss style meringue
Strawberry
Shortcake
Fresh
strawberries simmered with Grand Marnier over vanilla ice cream and set
on a fluffy homemade biscuit
$40.00
pp + HST
Please
note all courses must be preordered by December 23
Early
sitting 4-5 and a later sitting 6-7 closing at 9:30
