Ontario Pork Tenderloin "Waldorf"
Canadian pork tenderloin lightly breaded and pan-seared. Finished with maple walnut butter and apple sultana chutney.

21.50

Escalope of Veal "Oscar"
Milk-fed veal cutlets sautéed topped with asparagus and black tiger shrimp. Baked with Hollandaise sauce.

26.50

Chicken "Bouquet Garni"
Breast of chicken rubbed with lemon and fresh herbs, grilled and finished with a white wine butter sauce.

 21.50

"The" Rack of Lamb
A complete rack of lamb roasted with fresh mint and finished with demi-glace and port wine. This is a house specialty.

 ( FULL RACK) Market Price

Brome Lake Duckling "Au Poivre"
One-half boneless duckling, crisply roasted and finished with a Madiera gourmet peppercorn, demi-glace sauce.              

30.99

Veal "Osso Buco"
A classic Milanese dish of veal shank braised with white wine, veal stock, onions, tomatoes, and garlic. Served on a bed of fennel, roasted red pepper risotto and garnished with traditional Gremolata. 

 26.99

Chicken "Asiago"
Plump breast of Ontario chicken stuffed with asparagus, Asiago cheese, and fresh basil. Served with a pimento cream sauce.

 23.50