Appetizers:
Duck Confit--with crispy prosciutto ham and pomegrenate molasses
Shrimp Cocktail--with wasabi slaw and horseradish-chili sauce
Beefsteak Tomato Stack--with carmelized onions,marinated mozzerella,and yuza vinagrette
Mixed Field Greens--with crumbled blue cheese and pecan-shallot vinagrette
Canadian Cheddar Cheese Soup--made with moosehead beer and smoked bacon
Prince Edward Island Mussels--served chowder-style with applewood smoked bacon and potatoes
Spicy Chicken and Chipotle Sausage--with creamy polenta and sweet onion jam
Steakhouse Caesar--romaine lettuce parmesean black pepper crisp, sourdough croutons and a creamy caesar dressing
Beef and Barley Soup--rich beef broth and fresh vegetables
Entrees:
Le Cellier Mushroom Filet Mignon--with baby bella wild mushrooms risotto white truffle herb butter sauce topped with fried parsnips
Sauteed Shrimp and Bay Scallops--served with a rich lobster sauce linguini and spinach finished with lobster oil
7-oz Filet Mignon--glazed with maple barbeque sauce served with cream cheese mashed potatoes
Grilled Pork Chop--applewood smoked bacon,seasonal cabbage and crispy potatoes finished with icewine butter
Seared Free Range Chicken--over sweet corn pudding and roasted fall vegetables finished with mushroom broth
14-oz New York Strip Steak--with balsamic red onions watercress and roasted yukon potatoes finished with veal demi glace
Herb Crusted Prime Rib--with roasted yukon potatoes finished with veal demi glace
Seared King Salmon--served over butternut squash risotto with maple butter and pecan vinagrette
Heirloom Squash Ravioli--topped with roasted chanterelle mushrooms and finished with brown butter and smoked paprika oil
enjoy =)
