Mains – Includes 1 side
Salmon with Garlic, Dill, Hot Peppers & Lemon (GF) – $20
Mango/Mole Chutney Jumbo Shrimp (GF) (4) – $17
Spiced Ahi Tuna (GF) – $26
King Cole Duck Breast with Duck & Shiitake Mushroom Jus (GF) – $20
Five Peppercorn Rubbed Beef Tenderloin (GF) – $26
Beverly Creek Lamb Rack with Garlic Jus – $24
Korean BBQ Chicken – $18
Coffee Crusted Shoulder of Wild Boar with Shiitake Mushrooms – $26
Seared Elk Petite Tender with Porcini Jus – $25
Seared Veal Chop with Mushrooms – $20
Beef Sheppard’s Pie with Cremini Mushrooms (GF) – $18
Ragu of Beef with Sliced Almonds & Creole Sauce (GF) – $18
Mild Coconut Curried Beef with Rice (GF) – $18
Perogies with Truffled Cream – $18
Sides:
Garlic Mashed Potatoes, Basmati Rice, Dilled Vegetables, Green Salad
Pasta – $16 – Includes 1 side
Artisan Fusilli with Spiced Beef, Cream and Cheese
Penne with Spinach & Aged Cheddar Cream (vegetarian)
Penne with Chicken & Cream
Soup – $6
Cream of Mushroom
Extras – $8
Salted Chicken Cracklin’ (GF)
Portobello Mushroom Stacks with Goat Cheese & Capers (GF)
Beets in Tea Syrup & Star Anise (GF, Vegan)
Coconut Curried Lentils with Goat Cheese (GF)
Desserts – $7
Chocolate Chip Bread Pudding with Butterscotch
Chocolate Pink Peppercorn Tart
Dark Chocolate Bark with Pecans & Chili
Bacon & Almond Tart
Cassis Cheesecake
Thanks
Chef Ken and Jacquie