Dinner Winter 2011


Menu - Dinner Winter 2011 PDF.pdf (93K)

Appetizers
Bruschetta di Pomidoro		$9.00
	house made bread with basil arugula pesto, ripe plum tomato salsa and asiago cheese
Caesar Salad		$9.50
	in a smoked bacon and garlic vinaigrette with shaved parmesan and a crispy asiago frico
Honey Roasted Beet and Goat Cheese Salad		$12.50
	oven roasted yellow and red beets with goat cheese, baby arugula and a sherry-orange vinaigrette
add grilled chicken breast or garlic seared tiger shrimp or trout fillet		$5.00
Roasted Butternut and Yellow Beet Soup		$9.00
	finished with toasted fennel seed crème fraiche
Mezgaldi Salad		$10.50
	Moroccan spiced braised onions with mesculin greens tossed in a toasted seed vinaigrette finished with pickled chickpeas and shaved manchego cheese
Crab Cakes		$14.50
	handmade crab cakes with chili aioli and braised fennel and vanilla compote
Braised Beef and Pecorino Patisserie		$10.50
	crispy phyllo wrapped braised beef cheek with truffle aioli and savoury cranberry sauce
Tapas Platter		$21.50
	Paradiso chorizo sausage, garlic seared shrimp, sopresatta salami, hummus, grilled focaccia, roasted peppers, artichokes and olives, balsamic-espresso macerated cremini mushrooms
Sesame Cornmeal Crusted Calamari		$11.50
	served with horseradish cocktail sauce, toasted seed and cucumber aioli and grilled lemon
Roasted Red Pepper and Feta Cheese Croquettes		$9.50
	crispy fried Yukon gold potato croquettes and tarragon aioli
Entrees
Pizza Puttanesca		$14.50
	whole wheat crust, gorgonzola-caper tomato sauce topped with artichokes, red onions, chiffonade spinach, kalamata olives and asiago cheese
add salami to your pizza		$4.00
add chorizo sausage to your pizza		$5.00
Crab Ravioli		$19.50
	chèvre stuffed ravioli, snow and rock crab, baby spinach and diced plum tomatoes <br/>tossed in spicy dill and cilantro cream sauce
Braised New Zealand Lamb Shank		$26.50
	red wine and tomato braised lamb shank served over double smoked bacon and beluga lentil pilaf finished with natural jus and vanilla infused braised fennel compote
Roasted Vegetable Spanikopita		$18.50
	roasted vegetables, ricotta and feta cheese filled phyllo pastry <br/>with chili aioli and baby arugula
Walnut Crusted Rainbow Trout Fillet		$24.50
	pan seared fillet over toasted orzo and butternut squash ragout finished with a lemon-dill butter and kalamata olive aioli
Roasted Baramundi Fillet		$27.50
	boneless Baramundi white fish fillet over a Yukon gold potato, chorizo sausage <br/>and caramelized pear hash with garlic sautéed tiger shrimp and chili aioli
Spaghettini Bolognese		$15.50
	slow cooked provimi veal and tomato ragout over spaghettini
Mushroom Cappellino		$19.50
	roasted mushroom filled cappellino pasta tossed with broccoli florets and baby spinach in a gorgonzola sage cream finished with crispy prosciutto
Grilled Angus Striploin (small)		$30.00
	with caramelized onion-sweet potato mashed and sautéed vegetables finished with a shallot jam and house made cranberry steak sauce
Grilled Angus Striploin(large)		$36.00
	with caramelized onion-sweet potato mashed and sautéed vegetables finished with a shallot jam and house made cranberry steak sauce
12 Hour Braised Wild Boar Gnocchi		$22.50
	hand rolled potato gnocchi with braised wild boar, sautéed wild mushrooms and caramelized onions in a wild boar demi cream finished with a truffle scented pecorino crust
Sage Brined Ontario Pork Loin Chop		$22.00
	center cut bone in pork loin chop over saltimbocca mashed potatoes, sautéed green beans and red onions finished with a cranberry-orange chutney
Moroccan Chicken Supreme		$19.50
	locally raised free range chicken supreme with sweet onion and tomato stuffing, spice rubbed potatoes, sautéed spinach and leeks garnished with turmeric and balsamic paints