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Home Style
| Salad |
- Tossed Winter Greens
with an Orange Dijon Vinaigrette Topped
with Toasted Pine Nuts and Ribbons of Reggiano
Parmesan Cheese Placed Atop Roquefort Marinated
Yukon Gold Potatoes
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| Entrée |
- Roasted Manitoba Beef Tenderloin Crusted
with Herb and Dijon Served with a Hand
Picked Chanterelle Sauce
- Autumn Root Vegetable Mix with Orange
Fennel Butter
- 3 Potato Mash with Roasted Garlic
and Asiago Cheese
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| Dessert |
- Fresh Baked Market 520
Chocolate Sin Torte Served with a Duo of
Fruit Coulis Garnished with Seasonal Berries
and Praline Crisps
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| Salad |
- Mixed Winter Greens
Tossed with Orange Fennel Pink Peppercorn
Vinaigrette and Finished with Butter Poached
Lobster and Crispy Leeks
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| Entrée |
- Stuffed Chicken Breast with Wild Rice,
Garden Vegetables and Fresh Thyme Served
with Porcini Mushroom Sauce
- Roasted Baby Potatoes with Fresh Thyme
- Medley of Winter Vegetables with Shallot
Butter
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| Dessert |
- Cranberry White Chocolate
Cheesecake with Fresh Mango and Raspberry
Fruit Coulis Garnished with Fresh Fruit
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