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Menu for Friday, March 26 – Curbside Pickup or Delivery – please call ahead to place your order. We will be closing by 6 p.m.

Mains – Includes 1 side
Masala Salmon (GF) – $20
Mango Chutney Jumbo Shrimp (GF) (4) – $17
Spiced Ahi Tuna (GF) – $26
King Cole Duck Breast with Shiitake Mushroom Jus (GF) – $20
Five Peppercorn Rubbed Beef Tenderloin (GF) – $27
Korean BBQ Chicken – $18
Seared Elk Petite Tender with Porcini Jus – $25
Slow Roasted Beverly Creek Shoulder of Lamb with Aromatic Coffee Rub (GF) – $24
Colossal ManoRun Organic ½ Chicken with Garlic & Rosemary Rub (GF) – $28
Curried Duck Meatloaf (GF) – $19
Beef Meatloaf with Tomato (GF) – $19
Beverly Creek Beef Osso Bucco (GF) – $26
Chicken Breast with Tomato, Capers & Basil – $18
Chicken Shepherd’s Pie – $18
Beef Shepherd’s Pie – $19
Perogies with Sweet Yellow Peppers, Spinach & Truffle Crème (10) – $17

Garlic Mashed Potatoes, Basmati Rice, Dilled Vegetables, Green Salad

Pasta – $16 – Includes 1 side
Artisan Giggliani (Tri-Coloured) with Roasted Veg, Smoked Tomato (Chicken Stock)
Artisan Fusilli with Chicken, Dijon Cream and Parmesan
Fusilli with Spinach, Tomato Basil, Parmesan & Goat Cheese (Vegetarian)

Soup – $6
Potato, Spinach, Mushroom (GF) (Chicken Stock)

Extras – $8
Potato & Cheddar Patties
Carpaccio of Elk with Roasted Garlic Truffle Crème, Charred Orange Peppers, Ground Cherries
Salted Chicken Cracklin’ (GF)
Truffled Piccioni Farm Mushrooms (GF)
Portobello Mushroom Stacks with Cream Cheese & Capers
Beets in Tea Syrup & Star Anise (GF, Vegan)
Charred Asparagus with Balsamic Butter & Parmesan Chards
Coconut Curried Lentils with Goat Cheese
Chicken Liver / Bacon Pate with Crisps

Desserts – $7
Chocolate Chip Bread Pudding with Butterscotch
Chocolate Pink Peppercorn Tart
Cassis Cheesecake
Irish Whiskey Tart

Chef Ken and Jacquie