Updated: June 13, 2014

$24 – $37Beef Tenderloin

Chicken Saltimbocca

“Pingue” prosciutto, fresh sage, spring herb barley risotto, roasted apple, preserved lemon caper vinaigrette

Tenderloin of Beef from “Perth County”

Almond brie crust, lemon garlic greens, new season rhubarb and foie gras jus

Roasted Loin of Red Deer

juniper spätzle, choucroute, golden beets and beer braised onions

Leg of Quebec Duck Confit

black beluga lentils, warm radicchio and endive, maple mustard jus

Beef Tenderloin Tips and Fettucini Pasta

young leek pesto, rich egg yolk noodles, asparagus, wild mushrooms, smoked tomato sauce
Trout with Sweet Potatoes

Roasted Lamb Sirloin

duck fat potato, asparagus and candy stripe beets, red pepper and thyme puree

Crab Crusted West Coast Halibut

fresh chanterelles and soppresatta, rainbow swiss chard, “Kozlics” triple crunch cream

Atlantic Salmon Fillet

early spring leek forked potato, braised leeks, champagne carrot vinaigrette, leek pesto