Tapas

Bruschetta - 12
Smoked Steelhead salmon, tomatoes, basil & double cream brie.

Prawns - 11
Prawns, Southwest cream. Served with fresh baguette.

Scallops - 15
Pan seared scallops, warm bacon vinaigrette & seasonal vegetables.

Baked Brie - 14
Warm panko crusted brie, fresh & cured fruit, berry coulis.

Escargot - 10
Red wine, melted mozzarella & olive oil brushed toast points.

Mussels - 14
Fresh PEI mussels, tomato, shallot, garlic, basil, cream .
Served with fresh baguette.

Spinach Dip - 14
Artichoke, red pepper, saffron, dill, black bean, corn & four cheeses.
Served with warm pita.

Antipasto For Two - 19
Chef's discretion. Selection of smoked salmon, cured meat, fine cheese, olives &
preserves. Served with fresh baguette.

Cheese Plate For Two - 15
Chef’s selection of cheeses, baguette, fresh & dried fruit, preserves.
Served with fresh baguette.

Bread & Oil - 6
French baguette, Turkish extra virgin olive oil & Balsamic vinegar of Modena.
Additional bread or oil/vinegar - 2

Additional baguette - 1

Appetizers

Caesar - 10
Romaine, grainy mustard dressing, herbed pita chips, parmesan chip
& crisp Canadian prosciuto.

Greens - 10
Mixed greens, Turkish olives, roasted red pepper, red onion, tomatoes, corn &
black bean salsa. Cumin/cilantro vinaigrette.

Add smoked salmon, chicken, ½ duck breast or prawns to your salad – 4

Black & Blue Salad - 14
Mixed greens, red onion, champagne vinaigrette, beef
tenderloin & gorgonzola cream sauce.

Soup - 8
Changes daily. Check with your server.

Entrees

Duck - 27
Five spice seared duck breast, butter/cream poached potato, seasonal vegetables.
Spiced mango puree.

Beef - 36
6 oz beef tenderloin, garlic confit mashed potatoes, seasonal vegetables.
Gorganzola/pink peppercorn cream.

Halibut - 27
Herbed breadcrumb crusted halibut, garlic confit mashed potatoes,
seasonal vegetables & gribiche.

Chicken - 27
Prosciutto wrapped chicken roulade. Artichoke, red pepper, saffron, dill,
black bean, corn & four cheeses. Sweet potato gratin & seasonal vegetables.
Green olive/butter cream sauce.

Lamb - 35
Turkish black olive & sun dried tomato tapenade crusted rack of lamb.
Spaetzle, seasonal vegetables, duo sauces of port demi cream
& maple balsamic reduction.

Primavera - 20
Rotini, oven roasted cherry tomatoes, artichokes, spinach,
roasted red peppers & broccoli. Roasted red pepper cream.

Paella - 27
Spanish style risotto, chicken, chorizo, prawns & mussels.

Desserts

Crème Brulee - 8
Infused with Union vanilla whiskey. Served with fresh fruit.

Callebaut Chocolate Mousse - 8
Served with fresh cream.

Lemon Tarte - 8
Served with berries & vanilla/honey infused yoghurt.

Peanut Butter/Chocolate Cheesecake - 8
Served with whipped cream & berry coulis.

Tarte Tatin - 9
Caramelized apples & raisins, puff pastry crust.
Served with dulce-de-leche & vanilla ice cream.

Please advise your server of any allergies.