Pasta and Entrees
Pasta Selection
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.
Entréé Selection
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.
Vegetarian Options
(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.
NOTE:
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.
495972 Grey Road 2 Ravenna, ON, N0H 2E0 Canada
admin@ravennacountrymarket.ca • (519-599-2796)
