Appetizer
Second Course
Jumbo prawns
pan seared with red onions, garlic & vine ripened tomatoes, garnished with fresh lemon
Baked Escargot Bourguignon
butter, garlic, shallots & herbs, a French classic!
Bruschetta
Vegetarian
fresh tomatoes mixed with feta, garlic, fresh basil & onion marinated with balsamic vinegar, lemon juice and olive oil, served on warm brioche
Mini Tourtière Quebecois
a classic meat pie originating from Quebec, wrapped in puff pastry and topped with our home-made cognac gravy
Pomegranate Salad
Vegetarian
mixed greens with Asiago & candied pecans
French Onion Soup
classically prepared with port wine topped with an Emmenthal & Parmesan crostini
Classic Caesar
Table-side for 2+
with romaine hearts, parmesan & freshly baked croutons.
Main Course
Dessert
Fresh Haida Gwaii Halibut
served with a dill, caper cream sauce, garnished with fresh lemon
Rack of Lamb
slow roasted with Dijon mustard, accompanied with a mint demi-glaze, garnished with mint jelly
Breast of Chicken
stuffed with cream cheese & spinach, served with a chardonnay & mushroom demi-glaze, garnished with artichokes
Grilled AAA Filet Tenderloin
6oz steak & grilled garlic prawns, served with our classic cognac demi-glaze
Butternut Squash Ravioli
served with a roasted red pepper cream sauce, garnished with pine nuts & parmesan cheese
Chocolate Paté
rich white & dark chocolate served with a fresh fruit coulis
Gingerbread Cheesecake
graham cracker crust with hints of cinnamon and molasses topped with caramelized pecans & whipped cream
Fresh Strawberries
drizzled with Grand Marnier & whipping cream over vanilla ice-cream
Crème Brûlée
light custard with a hard crust of sugar, topped with whipped cream