Pasta and Entrees
FARFALLE AND SAUSAGE PASTA: Garlic, red pepper, basil, parmesan, tomato sauce.
BAKED ZITI PASTA: Beef, sweet onion, garlic, mozzarella cheese.
PENNE RIGATE: Sweet peppers, leeks and seasonal vegetables, in a white wine, black olive paste and extra virgin olive oil.
VEGETARIAN PASTA: Fusilli with tomatoes, basil, garlic and conchiglie with Holland Marsh vegetables.
THREE CHEESE LASAGNA: Fire roasted tomatoes, Cremini mushrooms, ricotta cheese, and basil.
GRILLED COMPOSITION OF BOTH ALBERTA BEEF RIBEYE and GRAIN FED CHICKEN BREAST: With natural truffle extract.
ROAST PRIME RIB: Brushed with honey mustard, garlic fine herbs, served with natural pan jus.
WHOLE ROASTED BEEF TENDERLOIN OR STRIPLOIN: With a peppercorn bourbon jus.
HIP OF ALBERTA BEEF: Garlic, mustard and herb rub, served with pearl onion gravy.
SPIT ROASTED GRAIN FED CHICKEN: With a mango chili rub.
STUFFED FREE RANGE BREAST OF CHICKEN: Centered with root vegetable and truffle mirepoix served on a barley risotto.
FREE RANGE BREAST OF CHICKEN: Skillet-seared with a truffle fumet.
PORK TENDERLOIN: Pan seared, stone ground mustard, jus.
WHOLE BARBEQUED PIG ON A SPIT: Sized from 35 lb to 60 lb, one pig per BBQ.
ONTARIO LEG OF LAMB: Hay roasted with rosemary, thyme, and mustard.
OVEN ROASTED WHOLE RACK OF LAMB: Brushed with honey mustard & garlic.
FRESH ATLANTIC SALMON: Char-fired on a sweet potato terrine, with aged port butter sauce.
FRESH ATLANTIC SALMON: Lightly smoked on tight knot cedar with tarragon, crushed pepper, and citrus beurre blanc.
PAN GLAZED CHILEAN SEA BASS: With tarragon, martini butter.
POACHED DOVER SOLE FILETS: With champagne, julienne of leeks, tomatoes, blood orange segments and sweet butter froth.
PAELLA: Mussels, scallops, salmon, shrimp and hot sausage with basmati rice, wine, garlic and saffron tea.
WHOLE ROASTED BISON STRIPLOIN: Rubbed with honey mustard and garlic, with Madagascar pepper jus.
VENISON MEDALLIONS: Served on braised cabbage, with smoky bacon, black currant reduction.
BALLANTINE OF CORNISH HEN: Wrapped in caul fat with a tame and wild mushroom dressing, tartuforeduction.
(Additional vegetarian choices are available upon request)
SPINACH PAPILLOTE: Baby spinach, goats milk feta cheese, local vegetables wrapped in phyllo pastry, nestled on a chickpea puree with cucumber yogurt.
PORTOBELLO OBELISK: Roasted portobello mushroom caps, dredged in hemp nut, layered on a navy bean paste with market vegetables and red curry emulsion.
BAKED AGNOLOTTI: Stuffed with goat cheese, sun dried tomato and a Windyfield mushroom, parmesan, cream sauce.
CANNELLONI: Ricotta cheese, wilted spinach, with tomato crème and roasted garlic.
As an additional course $9.00 to $17.00 per person / $36 to $44. Priced per person based on selections. Includes Appetizer, Entrée and Dessert service.
Should you have a favorite dish, prefer something not on our menu or have vegetarian or dietary needs, we can certainly accommodate your request. Dietary, vegetarian and children’s menu do require advance notice.