APPETIZERS
House Pate 18
made in house with fresh chicken & duck livers, herbs & brandy, with orange peppercorn sauce
Fresh P.E.I Steamed Mussels 22 Full / 15 Half
shallots, garlic, white wine and peppercorns
Wild Smoked Pacific Salmon 18
Natural wood-smoked Coho salmon served with capers, red onions and cream cheese
French Escargot in Mushroom Caps 16
Fine herbes tomato concasse butter sauce
Wild Mushroom Dip with Crostinis 18
shallots, white wine and a touch of cream
Wild Shrimp & Scallops 18
in a pernod tarragon cream sauce
Bison Carpaccio 19
air-dried and cold smoked, balsamic, truffle oil & cracked pepper
Selected Aged Balsamic & Prized white truffle oil – includes a basket of house breads
1 oz 10
1/2 oz 6
SOUPS
Wild Mushroom Cream 11 bowl
mixture of hand picked Western Canadian & fresh mushrooms
Baked Fresh Thyme Onion Soup 10 bowl
topped with 3 cheese & crouton
Soup of the Day 9.50 bowl
SALADS
Ceasar 11
crisp romaine, our own Ceasar dressing, freshly grated parmesan, & dill croutons
Broken Spinach Leaves 11
fresh spinach leaves tossed with white truffle, red wine vinaigrette topped with double smoked bacon, sliced egg & roasted pine nuts
Mesclun Leaves & Crumbled Rosenborg Blue 11
green onion dressing & garnished with roma tomatoes, bell peppers, cucumbers & red onions
Mediterranean 11
tossed romaine, cucumbers, tomatoes, bell peppers, sliced red onions, oregano vinaigrette, feta cheese, kalamata olives
Salad of the Day 11
Make it Dinner Size 7.5
Salad Add Ons –
sauteed wild jumbo shrimp (3), or grilled chicken breast, or salmon 9
WILD GAME SPECIALTIES
Lac Brome Roast Duck 37
sun-dried cranberry, orange, port wine demi sauce
Alberta 10 oz Bison Rib Eye Steak 43
Canada Rangeland, charbroiled with a black peppercorn, honey whiskey demi-glace
~Daily wild game featured dish ~
SEAFOOD SPECIALTIES
Seafood Stew “Bouillabaisse” 39
wild jumbo shrimps, scallops, mussels, fresh fish & king crab, with choice of potato or rice of the day
Seafood Pasta 5 Wild Jumbo Shrimps & 5 Scallops 39
white wine fine herbs cream sauce, with tomato concasse and fresh spinach
Lobster, Scallops & Wild Jumbo Shrimps Mornay 41
oven baked with a shallot white wine cream sauce reduction & fresh parmesan
~ Catch of the day ~
HOUSE SPECIALTIES
AAA Alberta 6 oz Filet Mignon 39 – Add 4 oz Lobster Tail and citrus garlic butter 50
brandied three peppercorn demi-cream sauce
Free Range Chicken Breast & Wild Shrimp Vegetable Curry 33
sauteed in a mild curry cream sauce with fried banana & condiments on the side
Normand’s Petite New York (7oz) 29
charbroiled AAA striploin served with wild mushroom cream sauce
Free Range Pesto Chicken Breast over Linguini 28
sauteed fresh Alberta chicken breast, in a tomato pesto white wine cream sauce topped with parmesan cheese
Seasonal Curried Vegetables 22
2 styles, curried cream and curried tomato sauce served with rice or pasta
Free Range Rack of Lamb 46 / extra ribs 8
oven roasted marinated New Zealand top cut with dijon, garlic fresh rosemary demi glace sauce
Free Range Breaded Chicken a la Rousse 32
stuffed with smoked salmon and cream cheese, served with a white wine shallot dill cream sauce
Quebec Veal Liver 29
Pan fried, Barrhead double smoked bacon and red onions, port wine demi glace sauce
12 oz Certified Angus New York Steak 48
charbroiled striploin in a brandied three peppercorn demi-cream sauce
