soigneusement préparée pour vous.
Table d'Hôte for the Month of May
Starter
Roasted Tomato Bruschetta
Roasted tomatoes, olive oil topped with Brie cheese and Maldon salt.
Thai Papaya Salad
Green papaya, daikon, red onion, carrots, red peppers, and roasted edamame beans. Served with fish sauce, lime juice, cilantro, garlic, mint, ginger, and red chili dressing.
*Fish allergy
Choice of
Organic Stuffed Chicken Breast
Charlevoix organic chicken breast stuffed with roasted red peppers, wilted spinach, milk bread, mozzarella cheese, and rolled in crushed pistachio. Served with a roasted red pepper sauce.
Braised Lamb Shank & Sirloin
Braised Lamb shank and sirloin, served on sweet potato mash with oyster mushrooms, shallots, thyme, rosemary and topped with a lamb au jus.
Lightly Blackened Halibut
Lightly blackened halibut served on a three-bean salsa, bacon, onion, leek, garlic, and organic chicken stock. Topped with lemon tarragon butter.
Prime Rib of Beef 8 oz.
Served with our Yorkshire Pudding.
(Available as of 5pm)
Dessert
Sticky Pudding
Fresh date cake topped with caramel sauce, orange zest, walnuts and whipped cream.