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| Winterlicious favourites
35. prix-fixe |
Contemporary comfort classics,
18 |
Choice of…
Baked feta w. pomegranate, walnuts,
arugula, fig syrup, blood orange
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Cumbraes Sirloin meatloaf,
horseradish mash, green beans, portobello gravy
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Or |
Gustafsons turkey pot pie,
tarragon veloute, rosemary/parmesan crust, side
green salad |
Escargot, parsley/garlic butter,
phyllo pastry |
Famous Williams pork, beef
and spinach Lasagna, side salad |
Pork chop(sage, garlic and dijon
marinade), cider-braised purple cabbage, cherries
and cider reduction |
Sirloin burger, trad. Garnish
w. gorgonzola cheese, apricot mustard, ace sesame
bun, harissa mayonnaise, frites |
Or
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Lamb Bolognese, rigatoni |
Veal Scallopine, chive mash
potato, sauteed shiitake mushrooms, red wine
demi |
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Banana mousse, chocolate sauce,
banana chips
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Or
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| Warm Apricot/date bread |
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| Wines by the glass,
½ litre |
| Caliterra, Valle de
Casablanca, Chile, 07 |
unoaked chard |
8/22 |
Ravine Vineyard, St.Davids, Niagara
08
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sauv. blanc
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9/24 |
Sannino, 'Pompeianno', Calabria
Italy 08
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coda di volpe |
10/28 |
Caliterra, ‘Riserva Bio-Sur’,
Colchagua, Chile 06
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shiraz |
8/22 |
Cypress Vineyards, Central Coast
Calif. 07
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Merlot
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9/24 |
Kim Crawford, Marlborough N. Zealand
08
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Pinot Noir |
12/32 |
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| citrus salad, blood orange,
pink grapefruit, baby spinach, roasted red onion and
radicchio, meyer lemon vinaigrette, 10 |
| soup, tuscan white beans
w. focaccia crouton, truffle oil, fresh herbs, pecorino,
8 |
| crispy duck salad, balsamic
beluga lentils, watercress, thai chili, 10 |
| suppli al telefono, herbed
Arborio risotto balls stuffed w. fontina, spicy red
sauce and Moroccan black olive tapenade, 9.75 |
| Indian-spiced dry rub lamb
ribs, carrot and cumin salad, beet riata, 11 |
| green salad, hummous and
crouton, red wine/roasted shallot vinaigrette,
9 |
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*Steak frites #1, grilled
skirt steak, chimmichurri sauce and chipotle mayo,
22 |
*Steak frites #2, grilled
12 oz. dry-aged Angus strip, garlic butter, tarragon
aioli, 28 |
Grilled lamb sausage,
polenta, roasted tomatoes, rapini, gorgonzola, plum
chutney, 19 |
Dijon-braised rabbit,
red wine risotto, 22 |
Sea scallops poached
in beef stock, apple and parsnip puree, crispy leeks,
beef glaze, 22 |
*Harissa/zatar marinated
half chicken, golden beet, toasted almond and carrot
couscous, green olive/preserved lemon sauce,
21 |
Tandoor-style salmon,
pomegranate basmati, green beans, baby carrots w.
cardamom, 21 |
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Sides,
5 |
Green beans, parsley,
garlic, toasted almonds/Frites w. tarragon mayo, large,
6.75/Buttermilk-battered onion rings/Sweet and sour
roasted root vegetables/Sheena’s Scalloped potatoes
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Desserts,
8 made by by Maggie pham
• Flourless chocolate cake w. redberry sauce
and whipped cream
• Warm bread pudding, w. dates, dried apricot
and walnuts
• Warm Apple pie w. chevre ice cream
• Earl grey panna cotta w. crispy meringue |
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Menu printed often
*locally raised, traditionally farmed from Cumbrae
all food used, as local as can be
no trans fats
We prefer debit payments
we can accommodate some allergies |
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